yield: Serves 4 to 6
Gently warming fairlife 2% ultra-filtered milk before stirring it into this batter guarantees extra-crispy edges and moist, tender crumb in these richly flavored waffles. And beyond the delicious texture and flavor, the 1.5 cups of fairlife ultra-filtered milk in the recipe gives each serving 12% of the recommended daily intake of calcium and 4g of protein. The batter requires a minimum 1-hour rest at room temperature—but it’s even more flavorful after a night in the fridge. Mix it up on a Saturday evening for a delicious at-the-ready Sunday brunch!
1 1/2 cups unbleached all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon plus 1 ½ teaspoons sugar, divided
2 teaspoons instant yeast
3/4 teaspoon kosher or sea salt
1 1/2 cups fairlife whole or 2% ultra-filtered milk, heated to lukewarm (95ºF to 105ºF)
1/2 cup (1 stick) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
2 large eggs, separated
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2/3 cup blueberries (about 3 ounces), plus more for serving
Nonstick cooking spray
Pure maple syrup, for serving
In a large bowl, whisk together all-purpose flour, whole-wheat flour, yeast, salt and 1 tablespoon sugar. Stir in fairlife ultra-filtered milk, butter and vanilla, just until combined. Tightly cover bowl with plastic wrap and let batter stand at room temperature, at least 1 hour or overnight.
Heat waffle iron until very hot. Meanwhile, whisk egg yolks, baking soda, cinnamon and remaining 1 ½ teaspoons sugar into batter. Beat egg whites to medium peaks, then fold into batter. Gently fold in blueberries.
Coat waffle iron with nonstick spray and pour batter into waffle iron (amount of batter needed will vary according to machine). Cook waffles until golden and cooked through. Serve immediately, or keep warm in a 200ºF oven while you cook remaining waffles. Pass around extra blueberries and maple syrup at the table.