Blueberry Buttermilk Doughnut Waffles

Your basic, everyday waffle just got a facelift... well some sprinkles anyway 😉 This recipe from HonestlyYum combined two things we love, doughnuts and waffles, so we decided to put a FlapJacked spin on this super cool concept. Topped with pretty blueberry glaze and colorful sprinkles, these "doughnuts" are sure to get gobbled up fast!

Serving Size:   1 "doughnut"
Servings:  8


  • 1 cup FlapJacked Buttermilk Pancake & Baking Mix
  • 1 tsp of baking powder
  • 1/3 cup of granulated sugar
  • 1 tsp of kosher salt
  • 2 tbsp of melted unsalted butter
  • ½ cup of buttermilk, at room temperature
  • 1 tsp of vanilla extract
  • 1 egg, room temperature


  • 1 tsp of vanilla extract
  • ½ cup of blueberries (or a colorful berry of your choosing)

  • ¼ cup of water
  • 1 cup of confectioners’ sugar, sifted
  • Sprinkles


  • Calories:   224
  • Fat:   6g
  • Carbs:   26g
  • Sugar:   11g
  • Protein:   17g

Blueberry Buttermilk Doughnut Waffles


Blueberry Glaze:

    • In a pan, simmer the blueberries, 1 teaspoon of vanilla extract and 1/4 cup of water for about 2 minutes. Then puree in a food processor or blender. You can also mash with a fork.
    • Strain through a sieve. Then whisk tablespoons of the blueberry juice into the confectioner’s sugar until the desired consistency and color is reached.

Doughnut Waffles:

    • Sift the FlapJacked Mix, baking powder and salt together.
    • In a
 separate bowl, whisk the egg, buttermilk, sugar
 and 1 teaspoon of vanilla extract together. Add the melted butter and whisk.
    • Add dry mixture to the wet ingredients and gently fold with a spoon until combined, but don’t overwork the dough.
    • Grease a waffle iron with butter and pour a small amount of the batter onto the iron. 
    • Cook until steam stops rising from the waffle iron.
    • Allow the waffles to cool on a wire rack and dip the tops of each waffle in the blueberry glaze. Place back on a wire rack and add the sprinkles.

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