Easy Blueberry Waffles from Scratch
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These waffles are light and fluffy and golden brown – and take just a few minutes to whip up. You can have 4 Belgian sized waffles in about 15 minutes! DIG IN!!
Love waffles? Who doesn’t! Try Pumpkin Waffles, Apple Cinnamon Waffles, Oatmeal Waffles too!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
We LOVE breakfast around here! Pancakes, Waffles, Corned Beef Hash, Eggs Benedict, Cinnamon Rolls – you name it, we love it! Blueberry waffles are a staple during the summer when berries are at their best to be used fresh, although frozen ones do the job as well.
My family LOVES this recipe, and cheerfully scarf these on a Saturday or Sunday morning. Homemade waffles are guaranteed to make my kids smile! *I* love them because they’re simple to make, only a couple of bowls and take a short amount of time to make, and I can get a hearty breakfast into the family and get us ready to go have fun! I’d be lying if I didn’t mention that the low amount of dishes to do afterward is also a motivator.
Why you’ll love this
Waffles are different from pancakes, they contain more sugar and more butter than a typical pancake recipe. This batter has the ideal blend of sugar and butter to create a light, fluffy waffle that has the perfect amount of crispiness, that makes excellent deep wells to hold maple syrup. Which is obviously the entire point of eating pancakes and waffles, right?
The number of waffles you’ll get from this recipe will vary greatly based on the type of waffle iron you have. The smaller, square waffle makers take around 1/4 cup of batter per waffle, vs a big Belgian waffle maker, where you’ll need more. Around 3/4 cup per waffle.
Try a test waffle – slightly undercook them until you figure out the optimal length of time to cook them in your waffle iron. I have a waffle maker similar to this one and cook it on the 3.5 setting – until it beeps. Then I spray, scoop and cook again until all the batter is gone.
Keep waffles warm by placing them in the oven on a low setting while the other waffles cook. Or just yell “NEXT” and feed your family on an assembly line as I do (feed the slowest eater first). You can always refresh the waffles by throwing them in the toaster until they are warm again if you insist on eating all together. You just do you!
FAQs
Absolutely! Just place a little parchment between each and store in a freezer zip lock bag. They’ll stay good for 3 months. Just reheat in the toaster! If you are planning to freeze them, undercook them slightly – as they’ll brown up when you toast them.
In a nutshell, waffles contain more sugar and more butter than a typical pancake
Whipped cream, maple syrup, and powdered sugar are my go-to’s! Blueberry sauce is also good, but I like a scoop of vanilla ice cream on waffles – then it’s a dessert!
Either will work just fine. Frozen blueberries contain a little more moisture, and will “bleed” a little into the batter, but that won’t affect the flavor at all.
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpPreheat the waffle maker. In a large bowl, whisk together the dry ingredients. In a small bowl, whisk the eggs, melted butter, milk, and vanilla until well combined. Add the wet ingredients to the flour mixture, and stir until just combined. The mixture will be lumpy. Fold in the blueberries.
Spray the waffle maker with baking spray, and cook waffles until light golden brown and slightly crispy.
Serve dusted with powdered sugar and a little maple syrup. Devour.
Kylee’s Notes
- Add a little cinnamon to the batter (about a teaspoon) – it will add a really delicious warmth to the waffles.
- Grate a little lemon zest into the batter, for a fresher, brighter flavor.
More breakfast recipes:
- Homemade Apple Cinnamon Waffles
- Homemade Pancake Mix
- Lemon Ricotta Pancakes
- Bacon Sausage Breakfast Sliders
- All Breakfast recipes
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Blueberry Waffles
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons white sugar
Wet ingredients
- 2 large eggs
- 6 tablespoons melted butter
- 1 1/2 cups milk
- 2 teaspoons vanilla extract
- 4 ounces fresh blueberries
For serving
- 1 tablespoon powdered sugar for serving
- 1/2 cup maple syrup for serving
Instructions
Get prepped
- Preheat the waffle iron.
Make the batter
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon baking powder, and 2 tablespoons white sugar.
- In a smaller bowl, whisk together 2 large eggs, 6 tablespoons melted butter, 1 1/2 cups milk, and 2 teaspoons vanilla extract until well combined.
- Add the wet ingredients to the dry and mix until just combined. The mixture will be lumpy.
- Fold in 4 ounces fresh blueberries.
Cook the waffles
- Spray the waffle iron with baking spray and cook waffles until light brown and slightly crispy.
Serve
- Serve dusted 1 tablespoon powdered sugar and a drizzle of 1/2 cup maple syrup.
- Devour.
Notes
- Add a little cinnamon to the batter (about a teaspoon) – it will add a really delicious warmth to the waffles.
- Grate a little lemon zest into the batter, for a fresher, brighter flavor.
- Can you freeze waffles? Absolutely! Just place a little parchment between each and store in a freezer zip lock bag. They’ll stay good for 3 months. Just reheat in the toaster! If you are planning to freeze them, undercook them slightly – as they’ll brown up when you toast them.
- What is the difference between pancake and waffle batter? In a nutshell, waffles contain more sugar and more butter than a typical pancake
- What goes good with blueberry waffles? Whipped cream, maple syrup, and powdered sugar are my go-tos! Blueberry sauce is also good, but I like a scoop of vanilla ice cream on waffles – then it’s a dessert!
- Fresh blueberries or frozen? Either will work just fine. Frozen blueberries contain a little more moisture, and will “bleed” a little into the batter, but that won’t affect the flavor at all.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
These were delicious. I love that they aren’t too sweet. I did use buttermilk. Also used an idea from another reviewer to cut the blueberries in half. Time consuming but for my sensitive crowd that doesn’t normally like biting into a whole juicy blueberry inside a waffle or muffin, it really made the recipe accessible for them.