Blueberries will forever and always be one of my favorite berries to bake with, especially when they're incorporated into waffles like these. 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!
What are the ingredients for this recipe?
Making waffles has similar ingredients to that of making pancakes. It really comes down to the extra addition of oil to get the waffles a bit crispier, and a balance of flour, baking powder, and the wet ingredients.
- All Purpose Flour - you could also use a gluten free flour like a 1:1, but I suggest measuring with a scale.
- Baking Powder
- Vanilla Extract
- Milk - swap for almond milk if you're staying dairy free!
See the recipe card below for specific information about quantities.
How do I make this recipe?
This recipe comes together in just one bowl, and takes no time to whip up a batch of waffles, ready to devour with the entire family!
Combine the eggs, oil, milk, sugar, and vanilla extract in a large bowl with a whisk.
To the same bowl, pour in the all purpose flour and baking powder. Then, pour in the blueberries and fold in with a spatula.
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.
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.
Recipe Swaps and Substitutions
Looking to swap out some of the ingredients due to dietary needs or restrictions? Here are some of the suggestions I would recommend:
- 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.
Making this recipe your own is one of the reasons I love creating recipes! If you want to vary how you make it, here are some of the ways I would suggest doing so:
- 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.
Kitchen Tools and Equipment
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.
Other kitchen items you will need include:
- Waffle iron (I love this one!) If you don't want to buy a four-plate waffle iron, you can. use whichever you have!
- Cookie scoop
- Measuring spoons and cups
- Mixing bowls
How do I store this recipe? Can I freeze it?
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 then in the microwave and serve
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
- 1 waffle iron
- 1 mixing bowl
- 1 whisk
- 1 spatula
- measuring cups and spoons
- 1 kitchen scale optional
- Cookie scoop
- 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
- 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.