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Easy Blueberry Waffles from Scratch

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A delicious breakfast, bursting with juicy blueberries – these easy Blueberry Waffles will delight the whole family!

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!!

Blueberry waffle with powdered sugar, whipped cream and blueberries with syrup being poured over the top

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 this recipe works:

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!.

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Ingredients to make this Blueberry Waffle Recipe

Blueberry Waffles Recipe ingredients

How to make Blueberry Waffles from Scratch

(full printable recipe below, just scroll down)

step by step photos for blueberry waffles

  1. Preheat the waffle maker.
  2. In a large bowl, whisk together the dry ingredients.
  3. In a small bowl, whisk the eggs, melted butter, milk, and vanilla until well combined
  4. Add the wet ingredients to the flour mixture, and stir until just combined. The mixture will be lumpy.
  5. Fold in the blueberries.
  6. Spray the waffle maker with baking spray, and cook waffles until light golden brown and slightly crispy. 
  7. Serve dusted with powdered sugar and a little maple syrup.
  8. Devour.

blueberry waffles with whipped cream, powdered sugar, with a fork and maple syrup

Top tips and FAQs

  • 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-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.
  • More breakfast recipes:

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5 from 20 votes
blueberry waffles with whipped cream, powdered sugar, with a fork and maple syrup

Blueberry Waffles

A delicious breakfast, bursting with juicy blueberries – these easy Blueberry Waffles will delight the whole family!
Prep: 5 minutes
Cook: 15 minutes
serves: 4 waffles

Ingredients

DRY

WET

TO FOLD IN

  • 4 oz fresh blueberries

TO SERVE

Instructions

  • Preheat the waffle iron.
  • In a large bowl, whisk together the dry ingredients.
  • In a smaller bowl, whisk the eggs, melted butter, milk and vanilla until well combined
  • Add the wet ingredients to the dry, and milk until just combined. Mixture will be lumpy.
  • Fold in the blueberries.
  • Spray the waffle iron with baking spray, and cook waffles until light brown and slightly crispy.
  • Serve dusted with powdered sugar and a little maple syrup.
  • Devour.

Tips & Notes:

Top tips and FAQs

  • 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

Calories: 616kcal (31%) Carbohydrates: 93g (31%) Protein: 13g (26%) Fat: 22g (34%) Saturated Fat: 13g (81%) Cholesterol: 135mg (45%) Sodium: 814mg (35%) Potassium: 637mg (18%) Fiber: 2g (8%) Sugar: 40g (44%) Vitamin A: 755IU (15%) Vitamin C: 2.7mg (3%) Calcium: 307mg (31%) Iron: 3.6mg (20%)
Nutritional Disclaimer

Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

Author: Kylee Cooks
Course:Breakfast
Cuisine:American
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Comments

  4. Oh my GOSH these are some serious waffle goals! I love the idea of adding some cinnamon and lemon zest to the batter – both would be so insanely good with the blueberries. I can’t wait to try these this weekend!

    Reply

  5. I love waffles and I keep telling myself that I need to get a waffle iron and your recipe has just clinched it. I simply must get one so I can make your delicious waffles.

    Reply

  7. Breakfast is my favorite meal of the day too! It’s the only reason I look forward to the mornings haha! Lately, I’ve been in such a waffle mood and that has been my treat each morn. Sadly though, I don’t have a waffle maker but your homemade waffles look thick and beautiful! Definitely, something I need to invest in…it’ll be so worth it!

    Reply

  9. We prefer waffles to pancakes and your waffles are perfection. The addition of blueberries sure to make them extra special. Your tips are fantastic — it will insure that the waffles I make will look just as good as yours. Making waffles this weekend.

    Reply

  10. I love making waffles and you just reminded me I should make them again. I love the lemon zest and blueberry pairing so I guess I’ll go with that one!

    Reply

  11. These look perfect for a Sunday brunch! Thanks for the tip of adding cinnamon and lemon zest. Plus it’s great to know you can use frozen blueberries in a pinch.

    Reply

  12. Oh, how I love this waffle making recipe! The waffles look good enough to be devoured and I really like the fact that they can be made in 15 minutes. Pinning it to make tomorrow for breakfast! Don’t think I can go wrong with your step-by-step.

    Reply

  16. This is actually one a good recipe. The flavor and consistency was awesome. I added a little cinnamon as Kylee suggested and it really complimented the flavor of the blueberries. Excited to try your other recipes!

    Reply

  18. I wonder if I could substitute chocolate chips in place of blueberries with the same recipe? I love blueberry too though but as a second option too. 🙂

    Reply

  19. I made these for dinner and added the cinnamon as well. We loved them. The blueberries helped cut the sweetness.

    Reply

  20. Haven’t made it yet, still trying to figure out all the ingredients. Sorry, what does “2 Vanilla extract” mean? 2 tsp? 2tbs? 2 roots? 2 cups? I must be missing some arcane knowledge because other people figured out how much that was lol!

    Reply

    • you found my typo! Thanks, Josh – I’ve corrected it. The answer is 2 tsp – check out the ingredients shots if I ever mess up again – they should help!

  21. Thank you for posting this! Is the baking powder quantity a typo too??? It is leaving a bitter aftertaste. Otherwise perfect!!! Thank you!

    Reply

    • Hi Jessica – no, not a typo. Perhaps your baking powder brand and mine are different. Generally, the baking SODA in the baking powder causes things to be bitter. I use clabber girl baking powder. What brand do you use? I also wonder if the age/freshness of the baking powder is an issue?

  22. Thank you, we did not inadvertently use baking soda, although that has happened before! Lol
    I have Davis brand, but perhaps time for a new one. Thank you for the tip!

    Reply

  24. Hi. I’ll be making these for breakfast tomorrow. I was going through the instructions and saw a typo. Not a big deal. It’s kind of funny. But #4 says milk instead of mix. Can’t wait to try these tomorrow!!

    Reply

  25. This is a perfect waffle recipe. Four teenage nephews, which meant I had to make a second batch while the first was being devoured. Thanks so much.

    Reply

  26. I love blueberry waffles and pancakes very much. These lovely waffles do not disappoint. They were terrific, crisp and tender and oh so flavorful. I did add the cinnamon so happy that I did. The waffles were wonderful. Thank you so much for sharing. I’ll be making these again. BK

    Reply

  27. I used whole wheat flour and coconut milk when I made your recipe and it ended up too thick so all I did was add some water and more coconut milk. It was darn good, I really liked how it turned out with the blueberries and cinammon added too, would definitely make this again

    Reply

  28. Made these this morning & they turned out great! Quick and easy recipe for sure & not too sweet at all. It’s a keeper in my recipe stash.

    Reply

  29. These are the best waffles ive ever had

    The first time i made this I used whole wheat flour as a 1:1 substitute for the all purpose and Thai Kitchen coconut milk (which is a very rich coconut milk) instead of regular milk, again using a 1:1 ratio. The coconut milk made the batter too thick so at the advice of my mom i added some water which made the batter turn out perfect 🙂

    The second time i made these waffles again with ww flour, but this time with 1 cup Thai Kitchen coconut milk and 1/2 cup full fat Oatly oat milk. These waffles turned out perfect again and with no water added 🙂

    This recipe is absolutely going into my favorites folder. I would make this recipe for anyone, blueberries, chocolate chips, or otherwise added, though my family and I highly enjoy it with blueberries 🙂

    Reply

  30. I usually use the premade mixes but decided to try these. My family loved them and we all thought they were delicious 😊 never using the box stuff again.

    Reply