Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
a single waffle topped with fresh blueberries a small metal container lies next to it with fresh blueberries spilling out of it and a grid pattern of syrup left on a square of paper from a waffle that was taken away

Blueberry Oatmeal Waffles with Buttery Bourbon Walnut Syrup


  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 9 1x
  • Diet: Vegetarian

Description

Blueberry Oatmeal Waffles with Buttery Bourbon Walnut Syrup!  No-fuss waffles made with oats and cornmeal! And, stuffed with juicy sweet blueberries!  Serve with warm maple syrup spiked with smoky bourbon, creamy butter, and crunchy walnuts!  This recipe is going to take your weekend breakfast to another level!!


Scale

Ingredients

For the Waffles:

1 cup whole milk

3/4 cup regular rolled oats

6 Tablespoons butter, melted and cooled

1 cup full-fat sour cream

4 large eggs, at room temperature

1 Tablespoon pure vanilla extract

1 1/4 cups all-purpose flour

1/4 cup cornmeal

2 Tablespoons cornstarch

1 Tablespoon granulated sugar

1 teaspoon sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups fresh blueberries

2 Tablespoons butter, melted, for brushing the waffle maker

For the Syrup:

1/2 cup pure maple syrup

1 Tablespoon Bourbon {I use Knob Creek Smoked Maple}

2 Tablespoons butter

pinch of sea salt

1/4 cup toasted* and chopped walnuts {*See Notes}

For Garnishing:

fresh blueberries

banana slices

chopped toasted walnuts

whipped cream


Instructions

To Make the Waffles:

  • Combine the oats and milk in a medium-size bowl for at least 15 minutes to soften the oats.  You can even do this the night before and store the oats/milk in the fridge.
  • Measure the sour cream.
  • Place the eggs in a bowl and cover them with hot tap water to bring them to room temperature.
  • In a large bowl, whisk together the flour, cornmeal, cornstarch, sugar, salt, baking powder, and baking soda.
  • Place the syrup ingredients into a medium-sized saucepan and start warming them over low heat.
  • Begin heating the waffle maker.
  • Melt the 2 Tablespoons butter for brushing the maker, set aside.
  • Using a stand mixer, hand-held mixer, or immersion blender whip the eggs for 1-2 minutes. They will be pale yellow and super fluffy!
  • Combine the sour cream, milk/oats, vanilla, and 6 Tablespoons of melted butter in a medium bowl.
  • Add the eggs to the sour cream mixture and gently incorporate them.
  • Pour the wet ingredients over the dry ingredients and whisk until the batter just becomes smooth. Gently stir in the 1 1/2 cups fresh blueberries.
  • Lightly brush the waffle maker with melted butter.
  • Ladle the batter onto the heated waffle grids. Remember, don’t overfill the maker! You can also use an ice cream scoop to portion the mixture onto the grids. My waffle maker is a Belgian-style which makes deep square-shaped waffles. Each square takes about a 1/3 cup of batter. The amount of batter per grid will vary among waffle makers.
  • Close the lid and let those babies cook until little to no steam is rising from the maker!  The waffles are done when golden brown, and they don’t stick to the lid of the maker when you peek at them!  If you like a deeper color to your waffle, cook it longer!  Don’t walk away from the kitchen, though! I’d hate for you to come back into your kitchen, and the place is on fire!!
  • Keep the cooked waffles warm while you finish using the remaining batter by putting a wire cooling rack on a cookie sheet. Put the fresh waffles on the rack and pop them in the oven to hang out while you finish cooking!
  • Serve the waffles with a generous pour of Buttery Bourbon Walnut Syrup, more blueberries, sliced bananas, and freshly whipped cream for a decadent breakfast!

Notes

  • To Toast Walnuts: Preheat the oven to 350°. Put the walnuts on a cookie sheet in a single layer. Bake for 8-12 minutes.  The walnuts will be glossy from the warmed natural oil they contain.  They will be golden brown and smell nutty! Let them cool for a few minutes before chopping them.
  • If you want to take these waffles over-the-top serve them with a dollop of fresh whipped cream, too!  Place 1 cup cold heavy cream and 1-2 Tablespoons of powdered sugar in a large bowl with a pinch of sea salt. Whisk by hand or use a mixer with the whisk attachment on high speed until the cream has increased in volume to the point it forms soft peaks when you pull the whisk out. You can even add a few drops of vanilla extract for extra flavor!  

 

  • Category: Breakfast
  • Method: Waffle Maker
  • Cuisine: American

Keywords: blueberry oatmeal waffles with buttery bourbon walnut syrup, blueberry oatmeal waffles, waffles, blueberries, bourbon, syrup, breakfast