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!
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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 recipe
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!
Frequently Asked Questions
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-to’s! 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.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat 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.
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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)
Directions
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.
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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.
Nutrition Facts
Disclaimer
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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