Fresh homemade copycat Ihop blackberry syrup with crispy Belgium Waffles
Blackberry Syrup and Crispy Belgium Waffles

Perfect homemade crispy waffles with a deliciously fresh blackberry syrup

Servings: 4
Author: Jackie
Blackberry Syrup
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 2 cups blackberries fresh or frozen
  • 1/2 cup granulated sugar
  • 1 cup water
Belgium Waffles
  • 2 cups all purpose flour
  • 1 ½ teaspoon baking soda
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 2 tablespoons melted butter
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups buttermilk
  • 2 egg whites
  • non-stick cooking spray
Blackberry Syrup
  1. Combine 2 tbsp water and cornstarch, set aside.
  2. In a medium sized saucepan, combine berries, sugar, and 1 cup water and bring to a boil.
  3. Once boiling, reduce heat, add cornstarch mixture and simmer for about 10.
  4. Strain or carefullymix in blender for a smooth syrup.
  5. Store in an airtight jar in the refrigerator for up to 3 weeks, or preserve the syrup in jars using a water bath for longer shelf life.
Belgium Waffles
  1. Begin heating up your waffle iron.
  2. In a large bowl, combine all purpose flour, baking soda, sugar, and salt. Whisk to combine.
  3. Create a well in the middle of the flour.
  4. In the center of the well, add buttermilk, egg, butter, and vanilla.
  5. Mix all ingredients in the bowl together until smooth.
  6. In a separate bowl, beat egg whites until stiff.
  7. Gently fold egg whites into batter.
  8. Spray hot waffle iron with non stick cooking spray.
  9. Carefully pour ½-3/4 cup batter into waffle iron.
  10. Cook until brown, about 4-5 minutes each, depending on your waffle iron.
  11. Serve immediately or freeze and reheat when desired.