Cream Cheese Stuffed Waffles
This surprisingly simple twist on waffles is a fun way to add extra flavor and panache to your morning routine, without adding a lot of extra time or effort. It's super quick, totally tasty, and I cut back on the sugar to bump up the nutritional value.
Ingredients
For the Filling:
- 8 ounces cream cheese softened
- 3 tablespoons sugar
For the Waffles:
- 2 eggs
- 2 teaspoons sugar
- 1/2 cup butter melted
- 1 1/3 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 2/3 cups milk
For the Syrup:
- 1/4 cup sugar
- 1/2 teaspoon corn starch
- 2 cups frozen blueberries
Instructions
For the Filling:
- In a large bowl, beat the filling with the sugar until light and whippy. Set aside.
For the Waffles:
- In a stand mixer, beat the eggs until light and lemon colored.
- Add the sugar, butter, flour, baking powder, cinnamon, salt, and milk.
- Beat just until the batter is combined.
- Spoon about 1/8 cup of this batter onto a hot waffle iron which has been generously sprayed with nonstick baking spray.
- Place a tablespoon-sized scoop of cream cheese on top, cover with another 1/8-1/4 cup of batter, then close the lid and allow the waffles to cook.
- Remove once golden brown. Serve topped with blueberry syrup.
For the Syrup:
- Heat the sugar, cornstarch, and blueberries together until boiling.
- Pour over hot waffles.
- For a thicker, sweeter syrup, add an additional cup of sugar and 1/4 cup of water.
- Enjoy!