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These fluffy blueberry waffles are about to become everyone’s favorite! Topped with a quick blueberry sauce, they’re brunch perfection on a plate.

Blueberry waffles

‘That was the best waffle I’ve ever eaten. I’m not even joking.” This is a real quote from my sister. This recipe was inspired by a 5-pound bag of blueberries we brought back from a little Michigan U Pick farm, one of the steals of the century. (Do you know how much 5 pounds of blueberries is? A LOT.) Looking at that enormous bowl of blueberries, Alex said “blueberry waffles.” And I said “blueberry sauce.” And the rest is history. The waffles are fluffy, with bites of tangy berries. And the thick, sweet tart blueberry sauce takes them over the top.

Don’t have a waffle iron? Try our Blueberry Buttermilk Pancakes instead.
Want a few variations? Go to Classic Waffle Recipe, Best Vegan Waffles or Strawberry Waffles.

Blueberry waffle

How to make blueberry waffles

Making blueberry waffles is mostly just like any other waffles recipe. But unlike with pancakes, you add blueberries directly to the waffle batter. (With blueberry pancakes you do not, I repeat DO NOT, add them to the batter. Trust me.) What results here is a lightly sweet waffle with nuanced, tangy bursts of blueberries.

To set them over the top, we highly recommend the quick blueberry sauce. Simmering blueberries with maple syrup makes a purple, thick glaze that tastes like 1 million blueberries in one bite. Top that on these blueberry waffles, with a little fluffy whipped cream, and well, there’s not really anything more magical. ‘That was the best waffle I’ve ever eaten. I’m not even joking.” We all agreed to that.

Here’s how to make our family favorite blueberry waffles (scroll down to the full recipe below):

  • Preheat your waffle iron. You can use either a regular size or Belgian size waffle maker.
  • Mix together the dry ingredients: all purpose flour, whole wheat flour, baking powder, cinnamon, and salt.
  • Mix together the wet ingredients: egg, butter, milk, maple syrup, and vanilla. Then pour them into the dry ingredients and mix to combine.
  • Stir in the blueberries.
  • Cook the batter in a waffle iron until golden brown.
Blueberry waffles

How to make quick blueberry sauce

Could I highly recommend this blueberry sauce again? The best part of these blueberry waffles is the blueberry sauce. It takes just a few minutes to whip up, and you can do it while you’re cooking the waffles! For the full recipe, head over to Quick Blueberry Sauce. But here are the main steps to show you how easy it is:

  • Place blueberries, pure maple syrup, and lemon zest in a small saucepan. Add cornstarch diluted with a little water.
  • Heat until boiling, then heat gently bubbling until the berries start to break down and the sauce thickens, about 5 minutes.
Quick blueberry sauce

How to store blueberry waffles

If you’re a blueberry waffles fanatic, we suggest making a double batch of these waffles and freezing them for later. Freezing waffles couldn’t be simpler! To freeze these blueberry free waffles, first let them cool completely on a wire rack (this prevents the bottoms from steaming and getting soggy). Once they’ve cooled to room temperature, stack the waffles in a freezer-safe baggie and freeze for later.

When you’re ready to eat the blueberry waffles, just pop them into the toaster and cook them on a low setting two or three times. Cooking them for longer on a lower heat warms the waffles all the way through without scorching the outside.

Blueberry waffle

What is the difference between a regular waffle and a Belgian waffle?

This blueberry waffles recipe makes about 4 regular waffles or 2 Belgian waffles. What’s the difference? Belgian waffles are much larger than regular waffles. They’re larger in diameter and thicker, with a deeper grid pattern. This makes Belgian waffles even fluffier than regular waffles because they are taller.

Alex and I used to have a regular waffle maker. But we recently switched it out in favor of a Belgian waffle maker! We like the taller waffles, and they look prettier. Remember if you’re eating Belgian waffles, a serving size is just ½ of the waffle (two quarter pieces), whereas with a regular waffle you could eat the entire waffle (four quarter pieces).

Speaking of waffle irons…

Waffle iron

What’s the best waffle iron?

As I noted above, Alex and I ditched our standard waffle maker in favor of a Belgian waffle maker. We like how they’re fluffier and taller than a standard waffle. Here’s the waffle maker that we got: we love it! It’s also great for gifts (like wedding gifts!).

Get it: Belgian Waffle Maker | Amazon

This blueberry waffle recipe is…

Vegetarian, naturally sweet, and refined sugar free. For dairy-free, substitute coconut oil and non-dairy milk (we’ve tested it and it works!). For gluten-free, try our Fluffy Gluten Free Waffles and add blueberries.

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Blueberry waffles

Best Blueberry Waffles (+ Blueberry Sauce!)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 waffles or 2 large Belgian-style waffles 1x


These fluffy blueberry waffles are about to become everyone’s favorite! Topped with a quick blueberry sauce, they’re brunch perfection on a plate.


  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 large egg
  • 4 tablespoons butter, melted (substitute coconut oil for dairy-free)
  • 1 ¼ cups milk (substitute non-dairy milk for dairy-free)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 2/3 cup fresh or frozen blueberries
  • 1 recipe Quick Blueberry Sauce, for serving
  • Greek yogurt, Homemade Whipped Cream or Yogurt Whipped Cream, for serving (optional)


  1. Preheat the waffle iron to the high heat setting.
  2. In a medium bowl, mix the all-purpose flour, whole wheat flour, baking powder, cinnamon, and kosher salt until thoroughly combined. In another bowl, whisk the egg. Then stir in the melted butter, milk, vanilla, and maple syrup. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Stir in the blueberries.
  3. Immediately, add the batter into the center of the waffle iron and let it spread it to within 1/2-inch of the sides, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 300°F oven to keep warm. Serve with Quick Blueberry Sauce. (As a note, these blueberry waffles stick to the waffle iron a bit more than a standard waffle, so make sure to clean it afterwards.)
  4. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.
  • Category: Breakfast / Brunch
  • Method: Waffle Iron
  • Cuisine: American

Keywords: Blueberry waffles, Waffles Recipe, Blueberry Sauce, Blueberry waffle,

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About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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  1. WARNING: do not make these unless you have 1-2 hours to devote to cleaning your waffle iron! They stuck so badly that I could not get them all made, & after cleaning my waffle iron, when I made a different recipe I had used multiply times, those stuck so badly from whatever residue was left that I had to spend over an hour more nitpicking my waffle iron. Definitely not worth the hassle unless you have nothing better to do than clean your waffle iron.

  2. Thank you for your recipes. Easy to follow directions. Success with the outcome each time I try a new recipe.