Makes 10 waffles • Prep Time: 5 minutes, plus 5 minutes resting time for the batter • Cook Time: 3 to 4 minutes

My DIY All-Purpose Baking Mix (see below) means starting the day with hot, homemade waffles is easier than ever. Leftovers make for a quick breakfast on busy mornings—just pop them in the toaster to heat and eat. This is also great for Dad and the kids to whip up for Mother’s Day!

Seasonal Swap You can use fresh blueberries when they’re available locally. Right around the same time, strawberries also start popping up at farmers’ markets. I like to chop them up and swap them in for the blueberries.

1 cup buttermilk
2 large eggs, beaten
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 1⁄2 cups DIY All-Purpose Baking Mix (see below)
1 cup frozen blueberries

1. In a medium bowl, beat buttermilk, eggs, butter and vanilla with a fork until well mixed. Add baking mix; stir until just combined. Gently fold in blueberries. Let the batter sit 5 minutes.

2. Grease the waffle iron if it is not nonstick. Scoop the batter onto each waffle mold, filling it two thirds. The amount of batter depends on the size and type of your waffle iron. Cook the waffles according to the manufacturer’s directions. Serve hot.

DIY All-Purpose Baking Mix
Makes 4 cups
3 3⁄4 cups unbleached all-purpose flour
1/4 cup granulated natural cane sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt

In a large bowl, whisk all ingredients to combine. Store in a tightly sealed container or plastic zip-close bags up to 2 months. The ingredients will settle, so be sure to shake well before using.