This sweet and delicious Blueberry Waffles recipe features lemon, poppy seeds, and vanilla! It's so tasty and easy to prepare as a healthy breakfast right at home. (Vegan, gluten-free, oil-free, nut-free option.)
These healthy waffles taste like a breakfast treat! They're easy to make from scratch, and have sweet, juicy blueberries in every bite.
They also feature fresh lemon, poppy seeds, and delicious flavors of vanilla and almond. (Yum!) Plus they're egg-free, dairy-free, gluten-free, and oil-free.
The texture is classic waffle - crispy on the outside and soft & fluffy on the inside. I enjoy topping mine with extra blueberries, lemon zest, and maple syrup!
Ingredients for Blueberry Waffles
For this recipe you'll stir together in a large bowl, then cook in a waffle iron:
- Fresh blueberries: Small to medium berries (not jumbo) work best for this recipe so they fit more easily between the waffle irons. You'll need 1.5 cups blueberries to fold into the batter. I usually purchase one pint which is about 2 cups. (Then I'll use the leftover berries to sprinkle on top before serving.) A reader also reported success using frozen wild blueberries which is a phenomenal idea! I'd suggest thawing them before adding to the batter.
- All-purpose gluten-free flour: I use Bob's Red Mill brand.
- Almond flour: I use super-fine blanched almond flour, but natural works great too. (See below for a nut-free option if desired.)
- Baking powder
- Poppy seeds
- Dairy-free milk: I use homemade cashew milk, but almond milk, soy milk, or oat milk will work great.
- Ground flax seed: You'll need 2 tablespoons which helps bind the mixture together as a plant-based egg replacer. (Either regular or golden flax works great.)
- Pure maple syrup
- Lemon zest: I like to purchase organic lemons, especially when using the zest from the outer peel.
- Fresh lemon juice: You'll need one tablespoon fresh lemon juice for this recipe, but you can add more to taste if you'd like.
- Vanilla extract
- Almond extract: This adds delicious flavor to the recipe, but a little goes a long way. Add it carefully because it can quickly overpower.
- Salt
Customizing
Gluten-free flour: I use Bob's Red Mill gluten-free all-purpose flour which is made from garbanzo bean, potato starch, tapioca, sorghum, and fava bean flours. But you can use 1 cup oat flour in place of the gluten-free flour if desired. (However I found them to be slightly crumbly this way.)
Nut-free version: Omit both the almond flour and all-purpose flour, and use 2 cups oat flour for your base. I find this results in denser (but still very tasty!) waffles.
Pancakes: This batter works as a pancake mix as well.
Tips for Preparing
Batter: It's best to let the batter sit for a few minutes before using. Then use a half-cup measuring scoop to easily transfer the batter to the waffle iron.
Waffle iron: I use a large 7-inch round Belgian waffle maker, so you may find the recipe makes more waffles if using a smaller iron. Mine is non-stick, but feel free to use cooking spray, vegetable oil, or vegan melted butter to prevent sticking on your waffle maker if needed.
Serving
Toppings: Serve with maple syrup, more fresh blueberries and lemon zest, or other fruit such as strawberries, raspberries, sliced banana, etc. You could also drizzle your favorite waffle sauce on top.
Dessert: You can even serve these as a healthier dessert topped with dairy-free ice cream, blueberry sauce, and coconut whipped cream.
Freezing: I haven't tested these in the freezer, but I'm guessing they'd do well. I'd suggest allowing them to cool completely, then place in an airtight freezer bag or sealed container. Then toast from frozen in a toaster or toaster oven when ready to enjoy.
More Waffle Recipes!
For more inspiration, also browse all vegan breakfast recipes.
Blueberry Waffles (Vegan, Gluten-Free!)
Ingredients
For the wet ingredients:
- 1 1/2 cups dairy-free milk
- 2 Tbsp. ground flaxseed
- 2 Tbsp. pure maple syrup
- 1/4 tsp. lemon zest
- 1 Tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
For the dry ingredients:
- 1 cup gluten-free all-purpose flour*
- 1 cup almond flour** (super-fine)
- 1 Tbsp. baking powder
- 1 Tbsp. poppy seeds
- 1/4 tsp. salt
Stir-in:
- 1 1/2 cups fresh blueberries, small (or wild blueberries)
Instructions
- In a large bowl, combine all wet ingredients. Whisk and set aside.
- In a separate bowl, combine all dry ingredients. Stir.
- Add dry ingredients to wet, and whisk until just combined. Then gently fold in blueberries. Set batter aside to rest for a few minutes while you warm your waffle iron.
- Preheat your waffle iron to desired setting. (I set mine medium to medium-high.)
- Once iron is hot, use a 1/2-cup measuring cup to scoop out batter and place in the middle of the hot waffle iron. (No need to overfill it - I find it cooks better when I don't push the batter all the way to the edge.)
- Close lid and cook waffle 6-8 minutes or until steam has completely stopped. (Try not to open the lid during cooking.)
- Then carefully remove waffle and continue process with the remaining batter.
- Top with fresh blueberries, lemon zest, maple syrup, or other desired toppings.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Jennifer says
So good! I have made these twice now, once with fresh blueberries and once with frozen organic wild blueberries. We actually preferred the frozen blueberry version best because the berries are more similar in size and tend to be on the smaller side. The fresh version was great, too, there was just more variance in berry size. We thought the flavour combinations in the batter were spot on! We will definitely be adding this to our weekend breakfast rotation! Delicious! Thanks for sharing another amazing waffle recipe - we love them all!
Kaitlin says
Excellent call using those tiny frozen wild blueberries, Jennifer! Such a great idea to keep a similar consistency in the batter. Your feedback and adaptions are always so thoughtful & inspiring. Thank you for sharing another beautiful and helpful review!