These homemade Blueberry Waffles are moist and tender on the inside, with a thin crisp outside. Flavorful with butter and buttermilk, plus pops of sweet, juicy blueberries and a touch of bright lemon, this easy waffles recipe is destined for breakfast, lunch, and dinner!
Easy Blueberry Waffles
We love to tuck fresh blueberries into our homemade pancakes and waffles – and these Blueberry Waffles are such a treat!
These homemade waffles are moist and tender on the inside, with a thin crisp outside. Flavorful with butter and buttermilk, plus pops of sweet, juicy blueberries and a touch of bright lemon, this is an easy waffles recipe destined for breakfast, lunch, and dinner!
You can serve blueberry waffles super simply, topped with butter and maple syrup. Or go the extra mile and offer fluffy whipped cream and a bowl of fresh berries, plus a side of crispy bacon. Talk about a delightful, special way to show Mom you love her on Mother’s Day!
Why You’ll Love These Homemade Waffles
I adore waffles – they’ve been a favorite of mine since I was a kid! Here are a few reasons why I especially love to make these blueberry waffles:
- Delightful flavor and texture. This recipe is similar to my buttermilk waffles recipe, but with fresh blueberries and a little bit of lemon – which makes them extra delightful. I like that they’re moist and tender on the inside and have a lightly crisp outside – my perfect kind of waffle!
- Comforting and satisfying. This cozy homemade waffle recipe makes a satisfying meal, any time of day. Waffles are a homey, feel-good kind of meal, and making them with blueberries adds another special touch.
- Simple ingredients, simple method. Familiar pantry staples make up the bulk of the ingredients list, so you can make these whenever the craving strikes. And with easy instructions, even the kids can make these waffles!
- You can make the waffles in advance. If you want to serve waffles on the brunch table, this is a great make-ahead option. Waffles store well – see my storage and reheating tips below – or you can simply make them and keep them warm in the oven on low heat until you’re ready to serve.
Recipe Ingredients
Here’s a rundown of everything you need to make this recipe.
Scroll down to the recipe card at the end of this post for the full ingredient amounts and instructions.
- Flour – Flour is the main dry component of these waffles and it gives the batter structure. Be sure to measure using the spoon and level method.
- Sugar – A little bit of granulated sugar brings out the sweetness of the berries.
- Baking Powder and Baking Soda – These common baking ingredients help the waffles rise so they become light and fluffy. Using both creates a really tender waffle.
- Salt – Salt helps balance out the sweetness of the waffle.
- Buttermilk – Buttermilk adds moisture, a slight tang, and a bit of acidity to the waffles. It also interacts with the baking soda to ensure the waffles are light and fluffy.
- Eggs – Eggs help bind the waffle batter together, plus they add flavor and moist texture.
- Butter – Butter adds richness and flavor to the waffles.
- Lemon Juice – Lemons add fresh, bright flavor to the waffle batter – and pair so well with blueberries. Use freshly squeezed lemon juice for the very best flavor. In a pinch, go ahead and use bottled lemon juice.
- Lemon Zest – Whenever I’m looking for an extra little punch of lemon flavor without adding more lemon juice, lemon zest is where it’s at!
- Blueberries – Sweet, juicy blueberries add a bright pop and a fresh fruity flavor to the waffles. I always use fresh blueberries in these waffles, but frozen berries (do not defrost) would work too.
How to Make Blueberry Waffles
Follow along with the method and photos below to make these blueberry waffles:
- Heat the waffle iron. Preheat the waffle iron according to the manufacturer’s instructions.
- Whisk together the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Whisk together the wet ingredients plus the lemon zest. In a medium bowl, whisk the buttermilk, eggs, melted butter, lemon juice, and lemon zest.
- Make the batter. Add the wet ingredients to the dry and mix just until no large lumps of flour remain. Do not over-mix.
- Add the blueberries. Gently fold in the blueberries.
- Prep the waffle iron. Carefully grease the waffle iron with melted butter or nonstick cooking spray, then add a scant cup of batter to the center of the iron. (The amount will depend on the size of your specific waffle maker.)
- Cook the waffles. Cook for 3-4 minutes, or until the waffle is golden brown to your liking. Repeat with the remaining batter.
You can serve the waffles one by one to individuals as each waffle finishes cooking. Or, if you want to eat the waffles all at the same time, you can keep the cooked waffles warm in the oven. Simply place the cooked waffles on a cooling rack set over a baking sheet, and place them in a 250° F oven for up to 30 minutes.
Tips for Success
Waffles are always a treat. Here are a few tips to ensure waffle success:
- Let the melted butter cool. If you add hot melted butter along with cold buttermilk and eggs, the batter doesn’t mix up as smoothly. Simply make this your first step, then gather the rest of the ingredients and set up the waffle iron!
- Grease the waffle iron thoroughly. It’s disappointing when waffles stick to the iron – but it’s very easy to prevent this. Just lightly yet thoroughly grease your waffle iron before adding the waffle batter. And do this with each new waffle.
- Don’t open the waffle iron until the light changes. Or the waffle iron beeps, if that’s the kind you have. Another way to make sure the waffle is done is to remove the waffle once the waffle iron has stopped steaming.
- Clean the waffle iron while it’s still just a bit warm. Blueberries like to stick to the waffle iron. I find that it cleans up easiest when I clean the waffle iron right away, while it’s still just a touch warm. (Don’t let it sit on the counter until the end of the day!)
Variations
While I think these blueberry waffles are perfection as-is, I do have a couple ideas for how to mix this up a bit!
- Add a flavor extract. The most common choice would be pure vanilla extract, but almond extract would also be lovely.
- Swap out the lemon. I also love to pair orange with blueberries, as you’ll see in this blueberry cobbler and these blueberry hand pies. So I’d definitely be in favor of using orange juice and zest in place of the lemon in this recipe.
- Leave the lemon out. Maybe you just want blueberry waffles, super simple and only blueberry. Then simply leave out the lemon juice and zest. In this case, I’d definitely recommend adding some vanilla or almond extract.
What Goes With Waffles?
Here are a few of my favorite suggestions for how to serve waffles.
- Top with butter and maple syrup. This is the classic, obvious choice. And it’s perfectly scrumptious!
- Make caramel syrup. This caramel buttermilk syrup is an easy yet luxurious way to enjoy waffles and pancakes.
- Add whipped cream and berries. We 99% of the time make whipped cream when we eat pancakes and waffles. Add dollops of whipped cream to individual waffles and sprinkle with fresh berries – or spoon some freezer jam or fresh strawberry sauce over the top.
- With bacon. Blueberry waffles plus a pile of hot, crispy bacon is sure to make everyone smile. We also like to mix it up with different kinds of breakfast sausage.
- Top with ice cream. Make dessert waffles by adding ice cream! This crème fraîche ice cream or roasted blueberry ice cream would be especially wonderful on these warm homemade waffles.
How to Store and Reheat Extras
Leftover waffles are a delicious gift for another time. I like to freeze extras for a quick breakfast that can be dropped into the toaster on busy mornings.
- Fridge – Place cooled waffles in a plastic baggie with a piece of wax or parchment paper in between each one so they don’t stick together. Store in the fridge for up to 5 days.
- Freezer – Place waffles in a freezer-safe bagbie with a piece of wax or parchment paper between each waffle. Store in the freezer for up to 3 months. Defrost the waffles in the fridge before reheating or simply toast in your toaster or toaster oven on the medium setting.
- To Reheat – Waffles will have the best texture when they are reheated in the oven or toaster rather than in the microwave. You can place waffles on a baking sheet and reheat in the oven on 250° F until warmed through. Or you can place a waffle in your toaster or toaster oven for a few minutes until warm and crisp.
More Breakfast Ideas to Try
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Blueberry Waffles
Yield: 4 waffles
These homemade Blueberry Waffles are moist and tender on the inside, with a thin crisp outside. Flavorful with butter and buttermilk, plus pops of sweet, juicy blueberries and a touch of bright lemon, this easy waffles recipe is destined for breakfast, lunch, and dinner!
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Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon Morton kosher salt
- 1½ cups buttermilk
- 2 large eggs
- ½ cup unsalted butter melted and cooled
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon fresh lemon zest
- 1 cup fresh blueberries plus more for garnish
Instructions
- Preheat waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk the buttermilk, eggs, melted butter, lemon juice, and lemon zest.
- Add the wet ingredients to the dry and mix just until no large lumps of flour remain. Do not overmix.
- Gently fold in the blueberries.
- Grease waffle iron with melted butter or nonstick cooking spray and then add a scant cup of batter to the center of the iron.
- Cook for 3-4 minutes, or until the waffle is golden brown to your liking. Repeat with the remaining batter.
Notes
To keep waffles warm (if you want to prepare all the waffles and then eat them all at the same time), place them on a cooling rack set over a baking sheet. Place in a 250° F oven for up to 30 minutes.
Nutrition Information:
Serving: 1 Calories: 495kcal Carbohydrates: 53g Protein: 12g Fat: 27g Saturated Fat: 16g Polyunsaturated Fat: 9g Cholesterol: 158mg Sodium: 932mg Fiber: 2g Sugar: 15g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
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