Blueberry Waffles Recipe

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These blueberry waffles are fragrant, flavorful waffles with hints of almond and lemon.

Fresh blueberries are a marvelous way to get some very concentrated, superfood nutrition into your eating plan. I add them to many recipes in the summer.

Blueberry waffles stacked on top of each other with fresh blueberries sprinkled over the top.

Now that I’m in my new apartment, I just had to keep our Saturday morning “waffle or pancake” tradition going. I mean, why would anybody want to leave behind a tradition like that???? That’s just crazy talk.

So I got to work and made these and I must say that our first Saturday morning waffles in our new home, were just downright marvelous.

Mini Chef enjoyed them with peanut butter and maple syrup on them and I had them with just a a few fresh blueberries on top and a touch of honey. A positively wonderful way to start our first weekend in our new town.


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Blueberry waffles stacked on top of each other with fresh blueberries sprinkled over the top.

Blueberry Waffles Recipe

Delicious blueberry waffles with a hint of almond and lemon.
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Course: Breakfast, Waffles
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 waffles (Belgian size)
Calories: 224kcal


  • waffle maker


  • 3 cups white whole wheat flour
  • 4 cups unsweetened almond milk
  • 3 large eggs
  • 2 cups fresh blueberries
  • 2 tsp. baking powder
  • 2 tsp. pure vanilla extract
  • 1 tsp. almond extract
  • 1 tbsp. fresh lemon zest (about 1 lemon)


  • Blend all ingredients together in a large mixing bowl and mix until there are no clumps of flour.
  • Cook as you normally would on a waffle maker (mine is the Belgian waffle type.
  • Note: Due to the fresh blueberries, this does tend to stick a bit to the waffle maker. If you don't want to mess with that, you can leave them out and just pour them over the top of your finished waffles. Also, these will take a little longer to cook due to the extra moisture in the blueberries. But I promise they are worth the wait!


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1waffles | Calories: 224kcal | Carbohydrates: 38g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 79mg | Sodium: 194mg | Potassium: 208mg | Fiber: 6g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 5mg | Calcium: 237mg | Iron: 2mg

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  1. Nicole Morrissey says:

    These look fantastic! I love all things lemon and blueberry…even more so when served together 🙂

    1. graciouspantry says:

      I hope you enjoy them!

  2. They can be done as pancakes too?

  3. Kim Smith says:

    I made these as pancakes this morning and boy were they fantastic!

  4. graciouspantry says:

    Sorry, no. I don’t know the first thing about gluten free baking/cookie.

  5. Is it ok to make the waffles like a pancake? I dont have a waffle maker. Thx

  6. Maile Winn Montierth says:

    I made these a couple Saturday’s ago and they were so good! My kids loved them they didn’t taste dense and the flavors were so good! It will definitely be added to our must have breakfasts! Thanks!

    1. graciouspantry says:

      Fantastic! So glad you all enjoyed them!

  7. These were amazing! I made them as pancakes, and NUMMY! My 13 month old enjoyed them too. Don’t need maple syrup!

    1. graciouspantry says:

      Wonderful! I’m so happy you enjoyed them!

  8. graciouspantry says:

    Fantastic! 🙂

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  12. Sorry if this has already been asked, but do you know if these can be frozen and then re-heated/re-cooked?
    I feel like that would be great to make like a batch and just freeze them and eat them throughout the week for breakfast. Or, if they just keep in the fridge well for a week or something?

    1. Leslie – I think they would be harder to freeze as pancakes. If you have a waffle iron, you could just pop them in the toaster to heat them up. Just don’t get them too brown in the waffle maker.

  13. Can we substitute coconut or almond flour for the wheat flour? Any idea?

    1. VR – No. Unless you know a lot about gluten free baking/cooking, I would never make that switch. Wheat flour has gluten in it, the others do not. These would fall apart on your waffle iron. I don’t know much about gluten free cooking, but you can find out more at Elana’s Pantry or the Gluten Free Goddess blog.

  14. darn…look really good though! thanks for the reply!

  15. Could you substitute blackberries?

    1. JKB – I haven’t tried it, but it would probably work fine. Let me know how they turn out!

  16. These were delicious but you were right – they make a mess of the waffle iron. Hoping my nice double waffle maker can be cleaned up from the crazy blueberry mess! Next time I’m going the pancake route.

    1. Carol – I always take two approaches to cleaning a waffle iron. If it’s bad, I let everything dry out. Much of it will just flake off if the surface is non-stick. But if that doesn’t work, then I soften it again by putting a few layers of wet paper towel on there and letting it get soft again. One of those methods always seems to work. Hope that helps!

  17. I got it to clean off by letting it all dry out. Looks great again. 🙂 And for the record, the waffles are DELICIOUS – I froze them and heat one up every day in the toaster oven. I’ll be trying more of your recipes!

  18. I don’t know why everyone had such a messy experience? I spray my iron with pam before making the waffles & when I clean it after it’s cooled, everything comes off with a simple sponge and sunlight 🙂 delicious recipe, this is my second time making it!

    1. Tanya – I’m glad it works for you! I don’t use Pam because it isn’t clean. Perhaps there is something in Pam that makes it easier though.

  19. Just curious … 1 do you know if I could make this recipe (or any of your delicious sounding waffles) with coconut flour

    1. Cami – The only gluten free waffle recipe I have uses sweet potatoes. The rest need the gluten. But I’ll see if I can figure something out.

  20. When you say white whole wheat flour is that freshly milled flour you mean?

    1. Jan – No. White whole wheat flour is a spring wheat. Regular whole wheat is made from a winter wheat. Both are whole grain, just different types of wheat.

  21. We made these just the other day (made with cow’s milk, frozen berries and a bit of stevia) and they are fantastic! A definite keeper. I like that the recipe makes a decent sized batch to have leftovers for freezing. They freeze well & reheat easily.
    We do use Spectrum brand spray olive oil and clean up was relatively easy.
    Next time, I’m going to try substituting a little of the wheat flour with almond flour.

  22. Megan Ibrahim says:

    I was wondering if you could add a pinterest button? There are several recipes I would like to pin if that is ok with you?

    1. Megan – There is one at the top of each post. And also, if you hover your mouse over any photo, the pin button will appear in the bottom right site of the image. Let me know if you can’t get it to work for any reason.

  23. Silly I know, is it 3 cups each of wheat and white flour or just 3 cups of your preference? Thank you!!!

    1. Jen – It’s not silly. White whole wheat flour is a different type of wheat. If I understand it correctly, it’s a spring wheat instead of a winter wheat. But it’s a whole grain flour just the same. White does not indicate white, a/p flour in any way. That would not be clean. Hope that helps!