Go Back
Cream Cheese Stuffed Waffles with Blueberry Syrup

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.
Print Recipe Pin Recipe
Course: Breakfast
Cuisine: American
Ingredients Method

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

Method
 

For the Filling:
  1. In a large bowl, beat the filling with the sugar until light and whippy. Set aside.
For the Waffles:
  1. In a stand mixer, beat the eggs until light and lemon colored.
  2. Add the sugar, butter, flour, baking powder, cinnamon, salt, and milk.
  3. Beat just until the batter is combined.
  4. Spoon about 1/8 cup of this batter onto a hot waffle iron which has been generously sprayed with nonstick baking spray.
  5. 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.
  6. Remove once golden brown. Serve topped with blueberry syrup.
For the Syrup:
  1. Heat the sugar, cornstarch, and blueberries together until boiling.
  2. Pour over hot waffles.
  3. For a thicker, sweeter syrup, add an additional cup of sugar and 1/4 cup of water.
  4. Enjoy!