Description
Crispy on the outside, fluffy on the inside, and packed with juicy blueberries baked right into the batter! This easy recipe is perfect for breakfast, brunch, or dessert. Customize it to be gluten-free, vegan, or protein-packed.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (or gluten-free 1:1 blend)
- 1 tbsp baking powder
- ¼ tsp salt
- 2 tbsp granulated sugar (or coconut sugar)
Wet Ingredients
- 2 large eggs (or flax eggs for vegan)
- 1 ¾ cups milk (dairy or plant-based)
- ⅓ cup unsalted butter, melted (or coconut oil)
- 1 tsp vanilla extract
Add-Ins
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
Instructions
1. Preheat Waffle Iron
- Heat your waffle iron to medium-high (375°F/190°C). Lightly grease with oil or butter.
2. Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. Combine Wet Ingredients
- In a separate bowl, beat eggs, then whisk in milk, melted butter, and vanilla.
4. Make the Batter
- Pour wet ingredients into dry ingredients. Stir until just combined (do not overmix).
- Gently fold in blueberries coated in flour.
5. Cook the Waffles
- Pour ½ cup batter onto the preheated waffle iron. Close and cook for 3–5 minutes until golden and crispy.
6. Serve
- Top with maple syrup, fresh berries, or your favorite toppings.
Notes
- Crispy Tip: Let batter rest 5 minutes before cooking.
- Vegan Option: Use flax eggs (2 tbsp ground flaxseed + 6 tbsp water) + plant-based milk/butter.
- Freeze: Store cooled waffles in airtight bags for up to 2 months. Reheat in a toaster!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Maker
- Cuisine: American
Nutrition
- Calories: 320
- Fat: 12g
- Carbohydrates: 45g
- Protein: 8g