Buttermilk Corn Waffle with Berry Syrup Recipe

Name: Buttermilk Corn Waffle with Berry Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup blackberries; 1 cup blueberries; 1 cup pure maple syrup; 1 cup all-purpose flour; 1/2 cup cornmeal; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon fine salt; 1 ear corn, kernels removed; 1 1/2 cups buttermilk; 1/2 teaspoon pure vanilla extract; 2 large eggs; 1 1/2 sticks unsalted butter, melted, plus more for brushing waffle iron; Special equipment: waffle iron

Servings: persons

1 cup blackberries
1 cup blueberries
1 cup pure maple syrup
1 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 ear corn, kernels removed
1 1/2 cups buttermilk
1/2 teaspoon pure vanilla extract
2 large eggs
1 1/2 sticks unsalted butter, melted, plus more for brushing waffle iron
Special equipment: waffle iron

1
For the berry syrup: Combine 1/2 cup blackberries, 1/2 cup blueberries and the syrup in a small saucepan.
2
Bring to a simmer over medium heat and cook, stirring occasionally, until the berries begin to pop and the syrup reduces slightly, about 8 minutes.
3
Remove from the heat and stir in the remaining berries.
4
Cover and keep warm.
5
For the waffle batter: Preheat a waffle iron to medium-high if there are settings (but it's ok if there aren't any).
6
Preheat the oven to 200 degrees F (to keep cooked waffles warm).
7
Whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt and corn kernels in a large bowl.
8
Whisk together the buttermilk, vanilla, eggs and butter in another bowl.
9
Fold the buttermilk mixture into the flour mixture until just combined (it's ok if there are lumps).
10
Lightly brush the top and bottom of the waffle iron with butter, then fill each section about three-quarters of the way full (there should still be some waffle iron showing).
11
Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes.
12
Keep waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter.
13
Drizzle each waffle with berry syrup.

1352

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup blackberries, 1 cup blueberries, 1 cup pure maple syrup, 1 cup all-purpose flour, and more.

Yes, Buttermilk Corn Waffle with Berry Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buttermilk Corn Waffle with Berry Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions