Buttermilk blueberry waffles

We love blueberry waffles.....I'm not a fan of blueberries but if you put them in muffins, pancakes, or waffles I will eat until I'm sick!! Lol. Here is an awesome blueberry recipe that you will never get rid of. 

Ingredients

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1-1/2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• ¾ cup buttermilk
• ¼ cup canola oil
• 1 teaspoon vanilla
• 1-1/2 cups fresh blueberries

Instructions

1. Preheat a waffle iron according to manufacturer's directions.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a medium bowl, whisk together the eggs, buttermilk, oil and vanilla. Stir the wet ingredients into the dry ingredients until just combined. Fold in the blueberries.
3. Spray the waffle iron with non-stick cooking spray and add ½-cup waffle batter to each waffle side. Close and let bake for about 2-3 minutes on each side or until golden brown and crisp on the outside.

Waffles with Maple Pecan syrup

***MAKE SYRUP AHEAD OF TIME***

This is the perfect meal to make on Sunday mornings. Warm waffles, warm homemade syrup and pecans....there is in no way this can make your Sunday morning brighter. My son, Kai, said "this is te best syrup". Some of us are these with fresh strawberries and fresh whipped cream. Enjoy!!

Ingredients:

3/4 cup all purpose flour

1/4 cup cornstarch 

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup buttermilk 

1/3 cup veg. oil

1 egg

1 1/2 tsp sugar 

3/4 tsp vanilla

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil will keep them from sticking. 

Maple Pecan Syrup

1/2 cups chopped pecans 

1 cup of sugar

1 cup brown sugar

1 cup of water

1 tsp maple extract

Combine both sugars and water in a small saucepan and bring to a boil. Let it boil for about a minute or two, stirring occasionally. Remove from heat and let cool for 2 or 3 minutes. Add maple extract. Let cool completely; the syrup will be thicker the colder it is. 

Store in the fridge for up to…forever, as far as I know. We’ve never had ours go bad, but then again it usually doesn’t last that long.