Easy Buttermilk Waffles with Mixed Berry and Lemon Preserves

I may never make another pancake after making these waffles.

They taste like pancake-house waffles, and are mindlessly easy to make.

I don’t know why I haven’t made waffles in ages, but I was doing some cupboard rearranging and noticed my very neglected waffle maker.

So I dusted it off and made classic buttermilk waffles. They’re crispy on the outside, yet softer and fluffier in the interior. As fast and easy as using boxed pancake mix, but so much better.

I prefer waffles to pancakes by a longshot, for so many reasons. Usually after a plate of pancakes, I feel like I have a 10 pound bowling ball in my stomach for most of the day, but don’t as much with waffles.

Even though pancake batter and waffle batter can be interchangeable many times, waffles seem lighter and fluffier to me. Bonus.

With pancakes getting just the right amount of batter so they’re not paper thin, but not too thick or else they never really cook though, can be tricky. And I’m horrible at flipping them. I’ve been known to accidentally flip a pancake onto the neighboring pancakes, thereby mutilating a whole skillet of pancakes in one fell swoop.

With a waffle maker, you just close the lid. How nice.

I kept the recipe small, but feel free to double, triple, as needed. It makes just 6 small square waffles in my waffle maker. Make a double batch and freeze some for busy weekday morning DIY toaster waffles. I prefer putting one of these into the toaster than an Eggo.

They’re so easy to make. Dry ingredients in one bowl, wet in another, pour wet over dry, mix until just combined. Don’t overmix or you’ll have tough pancakes. Lumps are supposed to be present.

If you don’t routinely keep buttermilk on hand, I highly recommend this Powdered Buttermilk. If you don’t use buttermilk much, but sometimes see a recipe that needs a half cup, but think you won’t use the rest of the jug before it goes bad, so you opt of trying the recipe, then the powder is for you. Shelf stable, keeps for ages.

Or make buttermilk by souring your own milk. Add about 1 tablespoon vinegar or lemon juice to 1/2 cup milk, wait for 10 minutes for it to curdle, then use as indicated.

I made the berry preserves by combining a one pound bag frozen mixed berries from Trader Joe’s, with sugar, and the juice of one lemon.

The recipe makes 1 pint of preserves and whatever you don’t use on your waffles is perfect for anything you normally put jam or jelly on.

The sweet berries, contrasted with the very subtle tarter lemon, and will make you want to eat this straight from the jar. I did.

Or have another waffle just so you can have more preserves.

Easy Buttermilk Waffles with Mixed Berry and Lemon Preserves

Waffles are easier than pancakes. Nothing to flip one by one, and these classic buttermilk waffles are ready in minutes. They’re as fast and easy as using a boxed mix, but so much better. They’re crispy on the outside, yet softer and fluffier in the interior. I served them with mixed berry preserves that I made with frozen berries and the juice of 1 lemon. Reduce lemon juice to half the lemon if very sensitive to lemon flavor. The preserves are sweet with chunky texture, and a perfect waffle topping. Use syrup, confectioners’ sugar or another favorite waffle topping if preferred. The batch only makes 6 waffles, and consider making a double batch to freeze some for DIY toaster waffles.

Did you make this recipe?

Ingredients:

Mixed Berry and Lemon Preserves
16 ounces frozen  mixed berries (or fresh), can be used frozen or thawed
3/4 cup granulated sugar (reduce to 1/2 cup if your berries are quite sweet, mine weren’t)
juice of 1 lemon (reduce to half lemon, or to taste, if preferred)
Waffles
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
pinch salt, optional and to taste
1 cup buttermilk
1 large egg
1/4 cup canola or vegetable oil (1/4 cup unsalted melted butter may be substituted)
1 teaspoon vanilla extract

Directions:

  1. Mixed Berry and Lemon Preserves – In a medium saucepan, combine berries, sugar, lemon , and heat uncovered over medium-high heat until mixture comes to a rolling boil. Stir frequently until sugar dissolves.
  2. After mixture is boiling rapidly, turn heat down to low or medium-low, and allow mixture to simmer uncovered for about 30 to 45 minutes, or until the liquid volume has reduced by half and mixture has thickened some. The sauce doesn’t get ‘thick’ per se, but it does tighten up as the liquid volume reduces. I used frozen berries straight from the freezer without thawing fist, and needed to simmer for 45 minutes. If your fruit is already thawed, the simmering time will be reduced.
  3. Transfer preserves to a glass jar with a lid, or heat-safe container; set aside. Extra preserves will keep airtight at room temp for up to 1 week and up to 4 weeks in the refrigerator. I have not tried canning this with a water bath so cannot speak to processing times.
  4. Waffles – In a large mixing bowl, whisk to combine first 6 dry ingredients (through optional salt); set aside.
  5. In a glass measuring cup or small bowl, whisk remaining 4 wet ingredients.
  6. Pour wet mixture over dry, and stir gently until just combined; don’t overmix. Batter will be thick and with some lumps, don’t try to stir them smooth or waffles will be tough.
  7. Preheat waffle maker to manufacturer’s directions, and spray grates with cooking spray.
  8. When waffle maker is hot, add batter, leaving a bare margin of about 1/2-inch on all sides. Cook for 3 to 5 minutes, or as manufacturer’s directions indicate, or until waffles are done, cooked through, and lightly golden.
  9. Carefully remove waffles, place on serving plate, and top with mixed berry preserves. Optionally, dust with confectioners’ sugar, serve with maple syrup, or with your favorite waffle topping.
Only Eats

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