Blueberry Waffles Recipe
Blueberry waffles are golden brown, light and fluffy homemade waffles filled with sweet, tart and juicy blueberries. This blueberry waffle recipe is easy to make in one bowl and is perfect for a quick, but delicious breakfast.
Equipment
- 1 whisk
- 1 ½ cup measuring cup optional
- 1 waffle maker or waffle iron
Ingredients
- 2 cups (240 g) all purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 2 large eggs, room temperature
- ¼ cup (60 ml) melted and slightly cooled butter
- 1½ cups (360 ml) milk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1¼ cup (150 g) fresh or frozen blueberries
Instructions
- In a mixing bowl, whisk the flour, sugar, baking powder and salt together until well combined. Set aside.2 cups (240 g) all purpose flour , 4 teaspoons baking powder, 1 tablespoon sugar, ½ teaspoon salt
- In another bowl, whisk the eggs into the until lightly beaten. Whisk in the melted butter, milk, vanilla and almond extract together until smooth and well combined. Whisk the dry ingredients with the wet until just combined with some lumps. Stir in the blueberries. If you are using frozen blueberries, wait to add them until right before cooking the waffles.2 large eggs, room temperature, ¼ cup (60 ml) melted and slightly cooled butter, 1½ cups (360 ml) milk, room temperature, 1 teaspoon vanilla extract , 1 teaspoon almond extract , 1¼ cup (150 g) fresh or frozen blueberries
- Rest the batter at room temperature while the waffle iron preheats. The longer the batter rests, the thicker and fluffier the waffles. To store for longer, cover the batter and transfer to the fridge for at least 2 hours or overnight.
- Preheat the waffle iron to your desired heat setting. I recommend a heat setting of around 3 - 4 or “crisp”. You know your waffle iron best, so follow the setting you prefer. Wait for the light to turn green to indicate the iron is ready. Lightly grease the waffle iron using a non stick spray.
- Using ½ cup (120 ml) measuring cup, pour the blueberry batter onto the preheated waffle iron. Close the lid, pressing down gently to encourage the batter to spread a bit. Wait for the waffle maker to turn from red to green to indicate the waffle is done cooking. Gently lift up the lid. Using a flexible spatula or even the ends of a fork, gently pry the waffle off of the waffle iron. The outside of the waffle should be crisp, while the inside should be fluffy and hot.
- Transfer the waffles to a lined baking sheet or serving plate. Be careful not to stack or overlap as this can make the waffles soggy. Repeat cooking the blueberry batter until all the waffles are made. When it’s time to serve the waffles, top the waffles with your desired toppings. I love mine with more fresh blueberries, a light dusting of powdered sugar and a drizzle of maple syrup.
Notes
Store: Transfer any leftover waffles in an airtight container stored in the refrigerator for up to 2 - 3 days. For longer storage, I suggest freezing them.
Frozen Blueberries: Do not thaw the blueberries before adding them into the batter. Stir the frozen blueberries into the waffle batter right before cooking the blueberry waffles.
See the Variations section of the blog post to make these blueberry waffles with buttermilk.
Extra flour: If the batter is too runny or too thin for your liking, add up to 2 tablespoons (15 g) more flour into the batter right before adding the blueberries.
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