Name: Fluffy Belgian Blueberry Waffles From Scratch
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 192 grams all purpose flour (1 1/2 cups); 2 tsp baking powder; 2 large eggs (room temperature); 2 tbsp sugar; 3/4 cup half and half; 1/4 cup oil; 1 tbsp vanilla extract; 1 cup blueberries

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Let's talk waffles, but not just any waffles. I'm talking big, golden, fluffy blueberry Belgian waffles that will knock your socks off.

These waffles are easy to whip up ahead of time as the batter comes together lightning fast. Obviously these are best fresh off the waffle iron, but can even be your go to weekday meal prep. The only real problem you have here is: do you top them with butter, whipped cream, or syrup? The choice is yours!

Berries are typically in season during the spring and into summer months, but you can find blueberries all year long at your local grocery store. Waffles are excellent all year round as well!

If you know me well, you know that breakfast is my favorite meal of the day, so these of course were inspired by my paleo lemon blueberry bread and blueberry m uffins.

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Recipe at a Glance
Trusted Tips and Key Reminders
Important Ingredients
How do I make this blueberry waffles recipe?
Swaps and Substitutions
What type of waffle iron do I need?
Storage and Freezer Information
PRO TIP:
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Fluffy Belgian Blueberry Waffles From Scratch

Recipe at a Glance

Prep Time - It takes about 5 minutes to get the batter ready, and another 10-15 minutes for the waffles to cook.
Cook Level - Making waffles is a staple, classic recipe that anyone should feel comfortable making. I've tried to perfect this recipe no less than 10 times, and I'm always looking forward to making them!
Taste - Fluffy, buttery with a touch of sugar.
Best Served With - Make a large stack of these waffles alongside banana protein pancakes, a batch of french toast muffins, or a simple french toast casserole with croissants.

Trusted Tips and Key Reminders

Do not over-mix - we talked about swapping to a spatula from a whisk, and doing so helps you limit the over-mixing. Over-mixing will overwork the gluten in the recipe, causing a dull, dense texture.
Use active baking powder - believe it or not, baking powder (and soda) do in fact have a shelf life. Baking powder, if mixed with boiling hot water, should foam. If it does, it's good to use! If not, it's "dead" and needs replacing.
Let the batter sit - giving the batter time to sit actually helps with the fluff factor. It allows all the rising agents and other ingredients marry together before being used.

Important Ingredients

Eggs - eggs are a very important ingredient in making baked goods, as it adds to the overall structure and makes these gingerbread waffles fluffy.
Sugar - Sugar is not only important for the sweetness, of course, but is also very important for moisture retention and leavening (rising).
Oil - Oil is the fat used in making waffles and gives it the crispiness and flavor.
Milk - Milk helps to add more structure to the batter and overall flavor.
Blueberries - They burst while they cook and they make the batter fluffier, sweeter, and with just the right amount of moisture.

Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.

How do I make this blueberry waffles recipe?

Step 1: Combine the eggs, oil, milk, sugar, and vanilla extract in a large bowl with a whisk.

Step 2: To the same bowl, pour in the all purpose flour and baking powder. Then, pour in the blueberries and fold in with a spatula.

Step 3: Add 1 ½ scoops of batter to each of the waffle plates to make four waffles. Close the lid and cook until desired crispness, or until the indicator light turns green (if this is an option on your waffle maker).

Step 4: Repeat until all waffles are cooked. Top with whipped cream, syrup, etc.

HINT: Remember to let the batter sit on the counter for at least 15-20 minutes, this allows the baking powder to work and gives the waffles an airy, fluffy texture.

Swaps and Substitutions

Flour - use a gluten free flour that you know and trust, like a 1:1 cup replacement.
Milk - swap the regular milk for almond or oat milk!
Sugar - you can use coconut sugar if you'd like to swap out the sugar and make it low-sugar.

What type of waffle iron do I need?

I have two different types of waffle irons: a single, circular iron, and a larger one that makes four (4) square, Belgian-style waffles.

It really depends on your preference and the time you have to make the waffles. If you have more than 15 minutes to make them, you can make one waffle at a time using a circular, mini 4" waffle iron.

However, my preference is to use my Belgian-style waffle maker to make four (4) waffles at a time.

Storage and Freezer Information

This is an excellent meal prep option for families who like to batch cook (or bake in this case) on the weekend to prepare ahead of time for the week. Make a batch and add to a large tupperware, and store in the fridge for up to five days.

You could also make a batch and add to a ziplock bag, labeling the date in which they were made, and let them defrost overnight. Pop them in the microwave or toast in the toaster oven, and serve.

PRO TIP:

Adding less batter to the waffle iron will yield that pretty waffle shape that's not quite square, nor round. I typically use my ice cream scoop to add batter, and usually use 1 ½ scoops to form the waffle shape shown here.