These fluffy Belgian blueberry waffles are made entirely from scratch, with bursts of blueberries in each bite. You won't want to use a boxed or bagged mix once you make these, guaranteed.

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 muffins.
Jump to:
- What I love about making waffles
- What are the ingredients for this recipe?
- Swaps and Substitutions
- How do I make this blueberry waffles recipe?
- Ways to vary this recipe
- What type of waffle iron do I need?
- What can I do to make these gingerbread waffles fluffier?
- Storage and Freezer Information
- PRO TIP:
- Hungry for More?
- Fluffy Belgian Blueberry Waffles From Scratch
What I love about making waffles
- With a batter that is so incredibly easy to make, there is no excuse not to have fresh waffles almost weekly.
- Homemade waffles hold up really well in the fridge after being cooked, or even in the freezer.
- The combinations for toppings and add ins are the best part about making homemade waffles.
- This is an easy, grab and go recipe, especially if you are adding in protein powder.
- You can make a whole bunch of them at one time, and cook quickly.
What are the ingredients for this recipe?

- Eggs - eggs are a very important ingredient in making baked goods, as it adds to the overall structure and makes these gingerbread waffles fluffy.
- Cane 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 - swap for almond milk if you're staying dairy free!
- Blueberries - of course, blueberry waffles have to have blueberries!
See the recipe card below for specific information about quantities.
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.
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.
Ways to vary this recipe
- Fruit - Not into blueberries? Try adding in banana, raspberries, or even strawberries.
- Chocolate - Add in chocolate chips to give the waffles a little sweetness.
- Nuts - Top the stack of waffles off with some candied walnuts and pecans.
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.
What can I do to make these gingerbread waffles fluffier?
From my experience, I've learned what NOT to do when it comes to making waffles, pancakes, or other mixes like muffins. Here's my top three things to remember:
- 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.

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.
Hungry for More?
Looking for other recipes like this? Try these:

Fluffy Belgian Blueberry Waffles From Scratch
Equipment
- 1 waffle iron
- 1 mixing bowl
- 1 whisk
- 1 spatula
- measuring cups and spoons
- 1 kitchen scale optional
- Cookie scoop
Ingredients
- 192 grams all purpose flour 1 ½ cups
- 2 teaspoon baking powder
- 2 large eggs room temperature
- 2 tablespoon sugar
- ¾ cup half and half
- ¼ cup oil
- 1 tablespoon vanilla extract
- 1 cup blueberries
Instructions
- Combine the eggs, oil, milk, sugar, and vanilla extract in a large bowl with a whisk.2 large eggs, 2 tablespoon sugar, ¾ cup half and half, ¼ cup oil, 1 tablespoon vanilla extract
- To the same bowl, pour in the all purpose flour and baking powder. Then, pour in the blueberries and fold in with a spatula.192 grams all purpose flour, 2 teaspoon baking powder, 1 cup blueberries
- 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).
- Repeat until all waffles are cooked. Top with whipped cream, syrup, etc.
Becca
These were very good though I did not get 10 waffles out of the batter, we got 5. Of
Course all waffle irons aren’t the same size but ours I think is pretty standard. They were fluffy and perfectly sweet.
Morgan Peaceman
Thanks for letting me know!!! I'm happy they were fluffy and delicious!
Erica
I added lemon zest to this recipe and I thought they were delicious! 10/10
Morgan Peaceman
GENIOUS IDEA! Love this!! Thanks for sharing 🙂
Allison G.
Seriously the best waffle recipe I have ever made. I don’t like making my own because I never have time but my daughter asked for it, and so I decided to try. The fluff on these is ridiculous. I can’t wait to make your pumpkin pancakes next!
Alli
DELISH! So fluffy and came out perfectly. I subbed a cassava flour to make them gluten free. I have the worst luck with baking typically when anything is from scratch, but these were wonderful and such a treat! Thanks for a great recipe!
Maria
The moment I saw this recipe as I was scrolling through Google, I immediately ran to get my old school waffle iron and made them. I am a diehard waffle fan, and LOVED how fluffy and delicious these were. I like that they aren't too sweet either, because the blueberries make them sweeter. This is a great recipe!!!