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!!

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!.

Ingredients to make this Blueberry Waffle Recipe

How to make Blueberry Waffles from Scratch

(full printable recipe below, just scroll down)

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.

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:
  • Homemade Apple Cinnamon Waffles
  • Homemade Pancake Mix
  • Lemon Ricotta Pancakes
  • Bacon Sausage Breakfast Sliders
  • Cinnamon French Toast Sticks (from Lemon Blossoms)
  • All Breakfast recipes

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Blueberry Waffles

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

5 from 12 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 4 waffles

Calories: 616kcal

Author: Kylee Cooks

Ingredients

DRY

• 2 cups flour
• 1 tsp salt
• 1 Tbs baking powder
• 2 Tbs sugar

WET

• 2 eggs
• 6 Tbs butter melted
• 1 1/2 cups milk
• 2 vanilla extract

TO FOLD IN

• 4 oz fresh blueberries

TO SERVE

• 1 Tbs powdered sugar
• ½ cup maple syrup

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.

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

Calories: 616kcal | Carbohydrates: 93g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 135mg | Sodium: 814mg | Potassium: 637mg | Fiber: 2g | Sugar: 40g | Vitamin A: 755IU | Vitamin C: 2.7mg | Calcium: 307mg | Iron: 3.6mg

Tried this recipe?Mention @kyleecooks or tag #kyleecooks!

Tips for All Recipes on Kylee Cooks

Want to scale a recipe up or down? Simply click on the serving amount and move the slider up or down - the recipe will automatically adjust!

I always use salted butter in my recipes.

Always use a thermometer to test for doneness when cooking meat.

When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.