Blueberry Waffles
Published Jun 10, 2026
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When fresh blueberries are in season, these classic blueberry waffles are the ultimate breakfast! Fluffy inside with a golden crust outside, they’re ready in 30 minutes. Rest the batter, and cook until your waffle iron stops steaming. And don’t worry, you can make these waffles with frozen blueberries, too.
Fluffy & Crisp Blueberry Waffles From Scratch
When people ask what my favorite summer ingredient is, I’ll tell them it’s berries! I’ve been on a blueberry kick lately, baking blueberry scones, blueberry muffins, and blueberry banana bread after every visit to the farmer’s market. Blueberry waffles have become one of my favorite breakfast recipes. Light, airy, and golden, these are the BEST waffles ever.
The blueberries caramelize and become almost jam-like when cooked. And if you wanted to swap the blueberries with another mix-in, the homemade waffle batter is a perfect base for different berries or even chocolate chips.
I’m already thinking I’ll add raspberries or strawberries and white chocolate chips to make red, white, and blueberry waffles for Memorial Day or the 4th of July. These crispy blueberry waffles are the perfect treat for a special breakfast or family brunch, just don’t forget the mimosas!
Ingredients in Blueberry Waffles
These are the ingredients needed for this classic waffle recipe, along with notes and possible substitutions. Refer to the recipe card for the full ingredient amounts.
- Flour – Spooned and leveled, or measured using a kitchen scale so you don’t end up with too much in the batter.
- Baking Powder – Not to be confused with baking soda.
- Sugar – Regular granulated sugar or light brown sugar works here.
- Milk and Eggs – You can use whole milk, dairy-free milk, or buttermilk. Bring the milk and eggs to room temperature. If they’re too cold, they’ll cause the melted butter to resolidify when you mix it with the batter.
- Melted Butter – Make sure it’s cooled down afterward. Melted butter tenderizes the waffles, adds flavor, and makes them crispy. I use unsalted butter, but salted butter also works (reduce the added salt in this case).
- Vanilla – You can use pure vanilla extract or vanilla paste. For extra flavor, add a teaspoon of almond extract.
- Fresh Blueberries – I love using the organic blueberries from my local farmer’s market to make these waffles. There’s nothing like fresh summer blueberries!
Fresh vs. Frozen Blueberries
I’ve made these waffles with frozen blueberries whenever I can’t find them fresh. You don’t need to thaw them first, but since frozen blueberries have more moisture than fresh ones, I like to toss them with a little flour before I stir them into the waffle batter. It prevents them from bleeding color into the batter.
Waffle Toppings
You can’t go wrong with a slab of creamy butter and a few generous glugs of maple syrup on a stack of steaming blueberry waffles. These are more of my favorite waffle toppings:
- Homemade strawberry sauce
- Drizzle of honey
- Sliced bananas or my banana chips
- Fresh lemon zest or lemon curd (you can also stir fresh zest right into the waffle batter)
- Chocolate chips or chocolate syrup
- Peanut butter or nut butter
FAQs
Not quite. While they share the same ingredients, waffle batter is thicker with a higher fat content than pancake batter. If you’re craving pancakes, I recommend folding fresh blueberries into my buttermilk pancakes recipe instead!
Yes. You can swap melted butter 1:1 with a neutral-flavored oil, like vegetable oil. While butter delivers richer, more flavorful waffles, oil makes them lighter and crispier.
The best time to fold the blueberries into the waffle batter is right at the end, as the last step before cooking. You can also skip adding the blueberries to make traditional waffles instead.
I usually cook about ⅓-½ cup of batter per waffle. The exact amount depends on the size of your waffle iron. Using a cup measure or cookie scoop makes portioning the batter easier.
Try making these waffles with strawberries, raspberries, or blackberries. You can also add chocolate chips instead of or in addition to the berries. Add up to 1 cup of mix-ins in total, so you don’t overwhelm the batter.
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Blueberry Waffles
Ingredients
- 2 cups all purpose flour
- ½ teaspoon salt
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1½ cups milk
- 2 large eggs, lightly beaten to break up the yolks
- 6 tablespoons unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- 1 cup fresh blueberries
- cooking spray, for the waffle iron
Instructions
- Combine the dry ingredients. In a large bowl, combine the flour, salt, baking powder, and sugar, and whisk to combine.
- Add the wet ingredients. In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract. Then, whisk the wet ingredients into the dry ingredients until incorporated.
- Rest the batter. Set aside and let the batter rest for 5 minutes.
- Heat your waffle iron. While the waffle iron is heating, fold the blueberries into the batter.
- Cook the waffles. Coat the waffle iron with cooking spray, then drop about ⅓ to ½ cup of the batter onto it. Cook the waffles for 3-4 minutes, or until done. Transfer the cooked waffles to a wire rack to keep them crisp while you work on the remaining batter.
- Serve. Serve the blueberry waffles warm with extra blueberries on the side, if desired, topped with maple syrup and pats of butter.
Equipment
Notes
- Cook the waffles until the steam stops coming from the iron.
- You can fold the blueberries into the batter or leave them out altogether; it’s completely up to you. As the waffles cook, the blueberries soften and become almost jam-like, adding little pockets of sweet blueberry flavor throughout.
- For extra flavor, add almond extract, about 1 teaspoon.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Blueberry Waffles
- Mix the waffle batter. Whisk together the dry ingredients, then mix in the milk, eggs, butter, and vanilla. Rest the waffle batter for 5 minutes.
- Add the blueberries. While the waffle iron heats up, fold the blueberries into the batter.
- Cook. Grease the waffle iron, and cook the batter for 3-4 minutes per waffle. Repeat until all the waffles are golden and crisp.
- Serve. Keep the finished waffles on a wire rack so they stay crisp. Then, enjoy these blueberry waffles topped with fresh berries, butter, and maple syrup.
How Do I Know When Waffles Are Done?
In most waffle irons, waffles are done cooking when the steam stops escaping from the iron. If you go to open the lid and the waffle doesn’t release easily, it needs another minute or two.
Storing and Reheating Waffles
- Refrigerate the leftover waffles. Once they’re cooled, you can store the blueberry waffles in an airtight container and refrigerate them for up to 4 days.
- Reheat in the oven. The oven is the easiest if you’re reheating a lot of waffles. Otherwise, the toaster works great for individual reheating. I prefer the oven/toaster over the microwave as it makes the outsides crispy again.
- Can I freeze waffles? Yes, you can freeze leftover blueberry waffles for up to 2 months. Seal them in an airtight container or freezer bag. I like to wrap them individually or store them with parchment paper in between, so I can grab X number of waffles to reheat whenever I need them.
