Gluten-Free Waffles With Blueberry Compote Recipe

Name: Gluten-Free Waffles With Blueberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound frozen blueberries; 1 cinnamon stick; 2 star anise pods; 4 tablespoons sugar; 2 teaspoons cornstarch; 2 cups gluten-free flour; 2 teaspoons baking powder; 1 pinch salt; 2 eggs; 3 tablespoons butter or margarine, melted; 1 cup milk; 1 1/4 cups buttermilk; 1/2 lemon juiced; 1 2/3 cups sour cream; 1 teaspoon vanilla extract; powdered sugar for dusting

Servings: persons

3/4 pound frozen blueberries
1 cinnamon stick
2 star anise pods
4 tablespoons sugar
2 teaspoons cornstarch
2 cups gluten-free flour
2 teaspoons baking powder
1 pinch salt
2 eggs
3 tablespoons butter or margarine, melted
1 cup milk
1 1/4 cups buttermilk
1/2 lemon juiced
1 2/3 cups sour cream
1 teaspoon vanilla extract
powdered sugar for dusting

1
In a medium saucepan, bring 1 tbsp sugar, blueberries, cinnamon, star anise and 1 tbsp of water to a boil and simmer for 3 mins. Mix the cornstarch and 1 tbsp of water, add to the blueberry mixture and simmer for 1 more min. Remove from the heat and cool.
2
Mix together the flour, baking powder and salt. In a large bowl, whisk the eggs with 2 tbsp of sugar. Stir in the melted butter, then the milk, buttermilk and flour mixture to make a smooth dough. Leave to rest for 15 mins. Meanwhile, mix the sour cream, lemon juice, vanilla extract and 1 tbsp of sugar with a hand mixer. Refrigerate until ready to serve.
3
Heat and grease a rectangular waffle iron. Add the batter in batches, re-greasing as necessary and cooling the finished waffles on a wire rack. Dust with powdered sugar and serve with the sour cream and blueberry compote.

1292

kcal

Calories

Fat

107

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 3/4 pound frozen blueberries, 1 cinnamon stick, 2 star anise pods, 4 tablespoons sugar, and more.

Yes, Gluten-Free Waffles With Blueberry Compote 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!

Gluten-Free Waffles With Blueberry Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions