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Try these Blueberry Eggnog Belgian Waffles when you want something a little different. Plump fresh blueberries inside an eggnog-flavored waffle, served with a dollop of sour cream and a Homemade Blueberry Syrup. A perfect choice for Christmas morning!
(Post modified on 11/15/23.)
As a girl growing up, my mom made what is considered “American” waffles. You know the kind. Made in a square waffle iron that cooked up four little flat waffles. It wasn’t until I married that I was introduced to a Belgian waffle.
Belgian waffles are round and thick and have big, deep pockets perfect for filling up with your favorite syrup. They may also be lighter on the inside and also more crispy on the outside. Hotels often serve them at their breakfast buffets.
My mother-in-law went on a waffle-spree one winter and made Belgian waffles for the family on a regular basis. We doctored them up with a fresh fruit compote and whipped cream. They were so yummy.
This eggnog version is delicious as well. I found that I really liked the addition of sour cream with the homemade blueberry syrup. I hope you’ll enjoy them as well!
More Breakfast Recipes to Enjoy
Ingredients for Blueberry Eggnog Belgian Waffles
(See the full recipe at the bottom of this post.)
- all-purpose flour
- baking powder
- salt
- ground cinnamon
- freshly ground nutmeg
- large eggs
- your favorite eggnog (non alcoholic)
- butter, melted
- fresh or frozen blueberries
- butter, sour cream, and syrup (for serving)
Homemade Blueberry Syrup
- fresh or frozen blueberries
- water
- granulated sugar
- butter
- lemon juice
A Note About Eggnog
When it comes to buying eggnog, buy the best you can find. Years ago, I found this amazing eggnog at Walmart that came in a glass jar. It was the best eggnog I’d ever tasted (other than homemade.) Unfortunately they only carried it that one year, and I’ve never been able to find it again.
UNTIL this year. Guess what I came upon at my last shopping try to the Aldi store? Promised Land Dairy Eggnog! It’s so delicious! It no longer comes in a glass jar…but I found online some of their limited edition glass jars that dated back to 1997! How cool is that?
If you’re unable to find the Promised Land Eggnog, you can almost always find Southern Comfort Traditional Eggnog (in the black container). That gets my runner-up vote. While you may use a low fat or nonfat product, I prefer to use eggnog with milk and cream for the best waffles.
Instructions for Making This Recipe
If possible, set your oven on a “warm” setting. Preheat a Belgian waffle iron. Gather your ingredients so that you have everything close at hand on the counter or table. Rinse and drain fresh blueberries in a small colander.
Using a large batter bowl, sift together all-purpose flour, baking powder, salt, ground cinnamon, and freshly ground nutmeg.
In another bowl, combine large eggs, eggnog, and melted butter. Add to dry ingredients, mixing until blended. Carefully fold in drained blueberries.
Bake in a preheated Belgian waffle iron according to product directions.
Normally, I will spray my waffle maker with a cooking spray on both top and bottom. Then when the iron is hot and ready, I’ll spoon approximately 3/4 – 1 cup of batter in the middle of the waffle iron.
My iron has a light that shuts off when the waffle is ready, approximately after 5 minutes of cooking. Lift the lid to see if the waffle is brown. If not, allow to cook for a little longer. But usually the light is very accurate.
Place cooked waffle on a baking sheet or directly on an oven rack to keep warm in the oven while the rest of the waffles cook. Repeat with the remaining batter.
Serve with sour cream and blueberry syrup. This recipe will make six 9-inch waffles.
Make the Blueberry Syrup
Gather the ingredients for the Blueberry Syrup. In a small saucepan, combine fresh or frozen blueberries, water, and granulated sugar.
Bring to a boil over medium-high heat, and then reduce to a simmer. Continue to cook on low for 12-15 minutes until syrup begins to thicken, stirring frequently with a wooden spoon.
Remove saucepan from heat and stir in butter and lemon juice. Syrup will thicken as it cools.
To serve, pour syrup into a small pitcher or creamer container. This will make a little more than a cup of syrup.
See more Breakfast Ideas Here. Browse Holiday Baking Suggestions Here. View more Blueberry Recipes Here.
Blueberry Eggnog Belgian Waffles
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 2 large eggs
- 2 cups eggnog
- 1/2 cup butter melted
- 1 1/2 cups fresh or frozen blueberries
- sour cream and blueberry syrup for serving
Homemade Blueberry Syrup
- 1 cup fresh or frozen blueberries
- 3/4 cups water
- 1/2 cup granulated sugar
- 2 tablespoons butter
- 1 tablespoon lemon juice
Instructions
- Preheat a Belgian waffle iron. Gather your ingredients so that you have everything close at hand on the counter or table. Using a small colander, rinse and drain fresh blueberries or use frozen blueberries.
- In a large batter bowl, sift together all-purpose flour, baking powder, salt, ground cinnamon, and nutmeg.
- In another bowl, combine large eggs, eggnog, and melted butter. Add to dry ingredients, mixing until blended. Carefully fold in drained blueberries.
- Bake in a preheated Belgian waffle iron according to product directions. Normally, I will spray my waffle maker with a cooking spray on both top and bottom. Then when the iron is hot and ready, I'll spoon approximately 3/4 - 1 cup of batter in the middle of the waffle iron.
- My iron has a light that shuts off when the waffle is ready, approximately after 5 minutes of cooking. Lift the lid to see if the waffle is brown. If not, allow to cook for a little longer. But usually the light is very accurate.
- Place cooked waffle on a baking sheet and keep warm in the oven while the rest of the waffles cook. Repeat with the remaining batter.
- Serve with sour cream and blueberry syrup. Makes six 9-inch waffles.
Make the Blueberry Syrup
- In a small saucepan, combine fresh or frozen blueberries, water and granulated sugar.
- Bring to a boil over medium-high heat, and then reduce to a simmer. Continue to cook on low for 8-12 minutes until syrup begins to thicken, stirring frequently with a wooden spoon.
- Remove saucepan from heat and stir in butter and lemon juice. Syrup will thicken as it cools.
- To serve, pour syrup into a small pitcher or creamer container. This will make a little more than a cup of syrup.
Notes
