Homemade Blueberry Syrup will be the best addition to your breakfast lineup. It is sweet, decadent, and elevates waffles to a new level of goodness!
- 2 cups Krusteaz buttermilk pancake mix
- 1 1/2 cups cold water
- 1 egg
- 2 Tbs. vegetable oil
- 3/4 cup fresh blueberries
- 2 cups blueberries
- 1 cup water
- 1 cup brown sugar
- 2 tsp. lemon juice
- 2 tsp. vanilla
- 1/2 Tbs. salted butter
Whipped Cream Topping
- 1 1/2 cups all purpose flour
- 2 tablespoons granulated sugar (plus 1 tbsp for sprinkling)
- 2 1/2 teaspoons baking powder
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup whole milk (plus 1 tsp for glazing biscuits)
In a small saucepan, bring blueberries, water, brown sugar, vanilla and lemon juice to a low boil. Then, reduce heat to simmer, stirring occasionally. Simmer for about 10-15 minutes, or until the syrup begins to thicken to a “syrupy” consistency.
Remove from heat and add in butter to create a smooth finish to syrup and allow it to thicken as it cools. Set aside for waffles.
In medium mixing bowl add heavy cream, sugar and vanilla extract. Use the wire whisk attachment to a hand-held mixer, and beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up. Beat for 60-90 seconds until stiff peaks form, stopping once halfway through to scrape down the sides of the bowl. Set aside.
In a mixing bowl, combine Krusteaz buttermilk pancake mix, cold water, egg, and vegetable oil and mix with an electric mixer until combined.
Gently fold in blueberries to your batter then scoop batter onto a lightly greased preheated waffle iron. Cook waffles until steaming stops or until golden brown.
Serve immediately with a drizzle of Oregon Blueberry Syrup and a dollop of Vanilla Whipped Cream. Enjoy!