Blueberry Waffles

8 Servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Blueberry Waffles are a classic breakfast recipe. Light, fluffy waffles with sweet blueberries are perfect topped with butter, syrup, or blueberry sauce.

If you’ve tried our recipe for classic Belgian Waffles, this recipe is just as simple but with the added flavor of blueberries. Mixing in blueberries is a classic way to change up Breakfast Recipes without a lot of extra work. These Blueberry Waffles are bursting with sweet, tart, juicy blueberry flavor!

top-down view of Blueberry Waffles on plate


When it comes to traditional, family-friendly breakfasts, a few dishes come instantly to mind. Belgian Waffles, Pancakes, and French Toast are simple, quick, and always a hit! Once you’ve whisked together the batter—or prepped the bread for french toast— it only takes a few minutes on the skillet or waffle iron to make the perfect breakfast.

Blueberry Waffles ingredients before and after mixing

These classic breakfasts also make a great base for all kinds of toppings and mix-ins. You can top them off with maple syrup, powdered sugar, sliced fruit, chocolate shavings, and Whipped Cream. Pancakes and waffles are especially great to stir different mix-ins right into the batter. We’re all used to blueberry pancakes, but adding fresh blueberries to regular waffles is just as delicious! The blueberries add a nice bit of refreshing, juicy flavor to the classic waffles.

Along with how buttery, fluffy, and full of flavor this Blueberry Waffles recipe is, it’s also a nice way to get some fruit in your diet. Blueberries are considered a super-food because they’re so full of nutrients and antioxidants. A delicious Blueberry Waffle recipe is an easy, kid-friendly way to get your whole family enjoying some healthy fruit at breakfast.

Blueberry Waffles on cutting board

Homemade Blueberry Sauce

If you want to change things up from just using maple syrup, try making your own blueberry sauce.

  • To make the blueberry sauce add 2 cups blueberries to a saucepan over medium heat with ½ cup water, ½ cup sugar, and 2 tablespoons lemon juice.
  • Bring to a low boil while stirring.
  • Whisk together 2 tablespoons cornstarch and 2 tablespoons water, then stir it into the blueberries.
  • Continue simmering until the blueberry sauce is nice and thick. You can add 1 tablespoon lemon zest if you want some extra flavor. 



  • Prep time: To get ready to cook, preheat the waffle iron and spray it with cooking spray. It’s important to preheat the waffle iron ahead of time so that it’s not still heating up on the first waffle which could lead to overcooking or undercooking the batter. 
  • Dry ingredients: In a large bowl, sift together the flour and baking powder, then mix in the salt and granulated sugar. Making sure to sift the flour first will help make the waffle batter more light and fluffy. 
  • Wet ingredients: Get out two more medium bowls. Break your eggs and separate them. Use a hand mixer to beat the egg whites until stiff peaks form. Stop when the peaks stand straight up on their own. In the other bowl whisk together the egg yolks, butter, milk, and vanilla extract. Pour the butter mixture into the dry ingredients and whisk them together. Fold in the egg whites using a rubber spatula. Don’t stir or you’ll lose the fluffiness that the egg whites bring to the waffles. Then fold in the blueberries to finish the batter. You can use fresh or frozen blueberries. 
  • Cook: To make sure the waffle cooks through, be careful not to put too much batter on the iron. ⅓ cup batter at a time should do nicely for a normal-sized waffle iron. Cook according to iron directions until the waffles are cooked through and golden brown.

Blueberry Waffles on plate with syrup being poured


  • Flour: Instead of using 2 cups all-purpose flour, you can replace it with wheat flour or whole grain flour. To make the Blueberry Waffles gluten-free you could try oat flour, almond flour, or coconut flour. 
  • Greek yogurt waffles: To make Greek yogurt waffles simply replace a half cup of the milk with a ½ cup of Greek yogurt. The waffles will turn out fluffy and delicious with a slight tang from the greek yogurt. 
  • Flavor add-ins: For some citrus flavor try whisking in a little lemon juice or even orange juice into the batter. You could also change up the flavor by replacing the vanilla with almond extract. 
  • Berries: Try adding to the berry mixture by folding in some chopped strawberries, raspberries, or blackberries. 
  • Chocolate Chip Waffles: Instead of blueberries you can mix some semi-sweet chocolate chips into the batter. 



  • Serve: After cooking the Blueberry Belgian Waffles, it’s best not to leave them out for more than 2 hours. 
  • Store: Let them cool, then store the waffles in a Ziploc bag or another airtight container in the fridge for 2-3 days. 
  • Freeze: You can also freeze Blueberry Waffles for up to 3 months. Let them thaw in the fridge and then reheat them in the toaster or oven.

Blueberry Waffles on plate with syrup being poured

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Blueberry Waffles

Blueberry Waffles are a classic breakfast recipe. Light, fluffy waffles with sweet blueberries are perfect topped with butter, syrup, or blueberry sauce.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup sugar
  • 2 large eggs , separated
  • 1/2 cup unsalted butter melted
  • 2 cups whole milk
  • 1 tablespoon vanilla
  • 1 cup blueberries


  • Spray the waffle maker with a bit of oil.
  • Into a large bowl sift the flour and baking powder then add the salt and sugar, mixing well.
  • Using a hand mixer with the egg whites in a small bowl, beat them to stiff peaks that stand straight up.
  • To a second bowl whisk the egg yolks, butter, milk, and vanilla together.
  • Whisk the butter mixture into the flour mixture until just combined then very very gently, fold in egg whites (do not stir).
  • Fold in the blueberries.
  • Pour ⅓ cup servings into your Belgian waffle maker to cook as directed.


Calories: 320kcal | Carbohydrates: 39g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 194mg | Potassium: 347mg | Fiber: 1g | Sugar: 14g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 171mg | Iron: 2mg

Blueberry Waffles collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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