With perfect texture and yogurt in the batter for added nutrition, these Blueberry Waffles are a family favorite. Try them for a weekend breakfast, or make a batch to reheat throughout the week.
I love adding fruit or chocolate chips to my Yogurt Waffles and this blueberry version has been a big hit in my house lately.
These fruit waffles are great as a baby-led weaning food, are a delicious toddler finger food, and are yummy enough for adults, too.
They have protein, fiber, and beneficial fats. And are naturally sweetened from the berries, making them a healthy toddler breakfast to start the day!
Why This Recipe Works
With a simple batter that stirs together in one bowl, this easy recipe allows you to make homemade waffles with crisp edges and tender middles in about 20 minutes.
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Blueberry Waffles so you know what to pick up from the store or have ready.
- Whole-milk Greek yogurt: Full-fat regular plain yogurt is the type that I use here, though you can also use Greek-style yogurt if you prefer. (If you only have vanilla yogurt, simply omit the vanilla extract and use it.)
- Milk: I use whole milk yogurt, but any type will work here, including non-dairy milk.
- Butter: I use unsalted butter to add crispiness around the edges of the waffles as they cook.
- Eggs: I use eggs to help add tenderness to the yogurt waffles. You can use a favorite store bought egg replacer as needed, such as the one from Bob’s Red Mill. (I do not recommend a flax or chia egg here.)
- Vanilla extract: You can use pure or artificial vanilla extract here for ample flavor according to your preference and budget.
- All-purpose flour: This type of flour results in light and tender waffles. Swap in
- Baking powder: This ensure that the yogurt waffle batter cooks through and fluffs as it cooks. Make sure that yours is fresh.
- Blueberries: Frozen wild blueberries work best as they are smaller than conventional berries and burst a little less in the waffle iron.
- Maple syrup, butter, nut butter, diced fruit (optional, for serving)
Step-by-Step Instructions
Here’s a preview of how to make these Blueberry Waffles so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the dry ingredients to a medium bowl. Whisk to combine.
Step 2. Add the wet ingredients to the bowl. Whisk to combine the batter.
Step 3. Gently fold in the fresh or frozen blueberries.
Step 4. Heat the waffle iron, add ⅓ cup batter, and cook waffles.
Frequently Asked Questions
I prefer frozen wild blueberries because they are smaller and burst a little less often than larger ones. But you can use regular fresh ones if that is what’s most convenient.
I let it cool after unplugging it, then use a lightly soapy sponge to wipe it clean.
They can be dipped in applesauce or another fruit puree, yogurt, nut or seed butter, or cream.
How to Store
Let cool on a wire rack, then store in a container in the fridge for up to 5 days. Or in the freezer in a freezer bag, sealed with as much air removed as possible, for up to 6 months.
You can toast the leftover waffles on a low heat setting to serve with the same crispy texture.
Best Tips for Success
- Dairy-free: Use your favorite nondairy milk and yogurt options.
- If you don’t have Greek yogurt, use regular yogurt. The batter will be a little thinner.
- Gluten-free: Use a cup for cup style of gluten-free flour blend or buckwheat flour. If using buckwheat flour you may need to add a little more milk.
- Double the batch to make enough to stash in the freezer for future meals.
Related Recipes
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Favorite Blueberry Waffles
Ingredients
- ¾ cup plain whole-milk Greek yogurt
- ¼ cup milk
- 3 tablespoons unsalted butter (melted and slightly cooled)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon sugar (optional)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup blueberries (frozen wild blueberries work best)
- maple syrup, butter, nut butter, diced fruit (optional, for serving)
Instructions
- Add the yogurt, milk, melted butter, eggs, and vanilla to a medium bowl. Whisk to combine.
- Add the flour, sugar, baking powder, and salt. Whisk to combine into a smooth batter.
- Gently fold in the blueberries.
- Heat the waffle iron according to manufacturer's directions. (I do the ⅘ setting on ours.) Grease it with a little nonstick spray.
- Add ⅓ cup batter and cook. Serve warm with desired toppings or place onto a baking tray in a 200 degree F oven to stay warm while you finish the batch.
Notes
- Dairy-free: Use your favorite nondairy milk and yogurt options.
- If you don’t have Greek yogurt, use regular yogurt. The batter will be a little thinner.
- Gluten-free: Use a cup for cup style of gluten-free flour blend or buckwheat flour. If using buckwheat flour you may need to add a little more milk.
- Trade in whole-wheat flour if you’d like. Add 2 additional tablespoons milk to thin out the batter a little.
- Double the batch to make enough to stash in the freezer for future meals.
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