Blueberry Waffles

Crisp buttery blueberry waffles are a spectacular breakfast treat that will have you coming back for just one more bite until they are gone.

Sometimes I snack on a plain blueberry waffle, occasionally we drizzle them with maple syrup, but most often in our home Blueberry Waffles are topped with my grandmother’s waffle sauce.

Blueberry Waffles with Waffle Sauce have become one of the breakfasts that I crave the most often.

We’ve been pouring my grandmother’s waffle sauce over blueberry pancakes for years, but I never thought to try making blueberry waffles until a couple of months ago.

Oh my goodness, these waffles are amazing. Bursting blueberries along with all those crispy waffle pockets to hold that sweet vanilla sauce? Yes, please!

I’ve made this blueberry waffles recipe so many times now, they have a reserved place in my freezer alongside the Ham and Cheese Waffles that we all love so much.

For more blueberry baking ideas, check out the Best Ever Blueberry Coffee Cake, Blueberry Coconut Banana Bread, Blueberry Breakfast Cake, and Blueberry Cookies. I adore blueberries in just about any form, and each of these recipes is sure to be a hit!

Kitchen Tip: I use this square waffle iron or this round double waffle iron to make this recipe.

How to Make Blueberry Waffles

Preheat the waffle iron. Stir together the flour, salt, baking powder, and sugar. Add the milk and eggs and stir to combine. Add the melted butter, vanilla, and almond extract. Stir to combine.

Stir in the blueberries and then pour the batter onto the hot waffle iron. Cook until lightly browned. Serve with waffle sauce or with a drizzle of maple syrup.

Blueberry Waffle Recipe

Blueberry waffles require a little extra effort to make sure they turn out perfectly and don’t trash your waffle iron. As some of the berries will burst while cooking, the potential for a sticky waffle iron is there.

I recommend greasing the waffle iron generously with butter between each waffle or spraying the iron with cooking spray.

Also, and this is important, clean the waffle iron right after breakfast. Don’t let it sit and grow too cold before cleaning. The first time I made these, I accidentally closed the waffle iron and forgot to clean it that day.

It was a mess when I went back to it. (I’ve learned since to leave it open until it’s clean!)

The following times when I made this recipe for blueberry waffles, I used a damp rag to wipe it clean while it was still slightly warm. If anything sticks to it, a chopstick wrapped inside that damp rag provides enough pressure to remove any stuck-on berries.

Wondering how to freeze waffles? It’s easy! Allow the waffles to cool completely, before storing them in an airtight zip-close bag. Frozen waffles can be reheated in a toaster oven or in the microwave.

Print

Blueberry Waffles

Crisp, fluffy waffles filled with sweet blueberries are the best way to start the day!

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8 4-inch square waffles

Calories 263kcal

Ingredients

• 2 cups all-purpose flour *
• 1 teaspoon kosher salt
• 4 teaspoons baking powder
• 1 tablespoon white sugar
• 1½ cups milk
• 2 eggs
• 6 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 10 ounces blueberries

* Gluten-Free Alternative

• 1⅓ cups brown rice flour
• ⅔ cup tapioca starch
• ¼ cup potato starch

Instructions

• Preheat the waffle iron. Stir together the flour, salt, baking powder, and sugar. Add the milk and eggs and stir to combine. Add the melted butter, vanilla, and almond extract. Stir to combine.
• Stir in the blueberries and then pour onto the hot waffle iron. Cook until lightly browned. Serve with waffle sauce or with a drizzle of maple syrup. Enjoy!

Notes

FREEZER MEAL: Let the waffles cool completely, before storing them in an airtight zip-close bag. Reheat the frozen waffles in a toaster oven or in the microwave.

Nutrition

Calories: 263kcal | Carbohydrates: 33g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 403mg | Potassium: 338mg | Fiber: 1g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 3.5mg | Calcium: 154mg | Iron: 1.9mg

{originally published 7/13/18 – recipe notes and photos updated 2/17/23}

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