If you are craving a breakfast that is both wholesome and bursting with flavor, this Whole Wheat and Blueberry Waffles Recipe is an absolute game-changer. These waffles combine the hearty, nutty taste of whole wheat flour with the sweet juiciness of fresh blueberries to create a comforting and nutritious start to your day. Whether you are making a weekend brunch or a cozy weekday treat, this recipe delivers fluffy, golden waffles with just the right amount of sweetness and a gorgeous natural color that will make anyone eager to dig in.
Ingredients You’ll Need
Gathering simple, natural ingredients is key to making this recipe shine. Each element plays a crucial role in developing the perfect texture, balance, and flavor that make these waffles so special.
- 2 large eggs: Provide structure and lift, making the waffles light and fluffy.
- 2 cups whole wheat flour: Adds a nutty richness and wholesome texture, boosting the nutritional value.
- 4 tsp baking powder: The leavening agent that helps the waffles rise beautifully.
- 1/4 tsp fine sea salt or table salt: Enhances all the other flavors.
- 1 3/4 cups milk (any kind): Keeps the batter smooth and tender; 1% milk works perfectly.
- 1/2 cup olive oil (extra light): Adds moistness and a subtle richness without overpowering the taste.
- 1/2 tsp pure vanilla extract: Offers a warm, sweet aroma that lifts the flavor profile.
- 1 Tbsp honey: Naturally sweetens the batter and balances the tang of blueberries.
- 1 cup fresh blueberries (or frozen): Bursts with juicy sweetness and provides a beautiful pop of color throughout the waffles.
- A waffle maker: Essential for achieving that crisp exterior and tender inside.
- Cooking spray: Prevents sticking and ensures easy waffle release from the iron.
How to Make Whole Wheat and Blueberry Waffles Recipe
Step 1: Beat the Eggs
Start by cracking two large eggs into a large bowl and beat them on high speed until they become frothy and bubbly, about thirty seconds. This step is important because it helps incorporate air into the batter, giving your waffles a light, airy texture that you will love.
Step 2: Sift in Dry Ingredients
Hold a sifter over the beaten eggs and sift in the 2 cups of whole wheat flour, 4 teaspoons of baking powder, and 1/4 teaspoon of salt. Don’t forget to add the bran and bits that get caught in the sifter—those extra fibers boost texture and nutrition. This sifting ensures your dry ingredients mix evenly with no clumps, leading to a perfectly uniform batter.
Step 3: Mix Wet Ingredients
Pour in 1 3/4 cups of milk, 1/2 cup olive oil, 1/2 teaspoon of vanilla extract, and 1 tablespoon of honey. Whisk everything together until the batter is smooth and silky. The olive oil keeps the waffles moist while the honey brings a gentle natural sweetness that’s just right—no overpowering sugar here.
Step 4: Prepare the Blueberries
In a small bowl, toss 1 cup of blueberries with 1 teaspoon of whole wheat flour. This little trick helps prevent the blueberries from sinking to the bottom of the batter and keeps them nicely distributed. If using frozen berries, this step is especially helpful to hold their shape and prevent bleeding.
Step 5: Cook the Waffles
Preheat your waffle maker and spray the grates generously with cooking spray to avoid sticking. Pour enough batter to fill most of the surface—near the edges but not overflowing. Cook according to your waffle maker’s instructions until waffles are golden brown and crisp. Serve immediately or place them on a wire rack to cool slightly. Avoid stacking them while still warm to keep them crisp and delightful.
How to Serve Whole Wheat and Blueberry Waffles Recipe
Garnishes
For toppings, think fresh and flavorful. A pat of butter melting atop the warm waffles is simple perfection, but a drizzle of pure maple syrup elevates things to brunch-level indulgence. Fresh fruit like sliced bananas or extra blueberries add brightness and texture, while a dusting of powdered sugar can make presentation extra pretty.
Side Dishes
Pair your Whole Wheat and Blueberry Waffles Recipe with crispy bacon or savory sausage for a lovely balance of sweet and salty. Alternatively, a side of Greek yogurt or cottage cheese adds creaminess and extra protein, creating a well-rounded meal you can feel good about.
Creative Ways to Present
Want to impress your guests or family? Stack the waffles high and sprinkle with chopped nuts for crunch. Layer them with whipped cream and fruit for a waffle parfait. You can even make a waffle sandwich with nut butter and sliced fruit for a portable treat. These waffles are a versatile canvas for your breakfast creativity.
Make Ahead and Storage
Storing Leftovers
If you have extra waffles, let them cool completely on a wire rack before storing. Place them in an airtight container or resealable bag in the refrigerator. They will keep well for up to three days without losing their charm.
Freezing
For longer storage, freezing is your friend! Arrange cooled waffles in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. Frozen waffles last up to two months and make quick breakfasts a breeze.
Reheating
To reheat, toast frozen or refrigerated waffles in a toaster or toaster oven until crisp and warm. Avoid microwaving, as it tends to make waffles soggy. A quick reheat brings back their delightful crispness just like fresh off the waffle iron.
FAQs
Can I use another type of flour instead of whole wheat?
Absolutely! While whole wheat gives these waffles their signature nutty flavor and heartiness, you can substitute with all-purpose flour for a lighter texture. Just keep in mind that will alter the nutritional profile slightly.
How do I prevent blueberries from sinking in the batter?
Tossing the blueberries with a little flour before folding them into the batter helps suspend them evenly. This keeps every bite bursting with those juicy berries rather than them settling at the bottom.
Can I make this recipe dairy-free?
Yes! Substitute any plant-based milk like almond, oat, or soy milk in place of regular milk. The texture and flavor remain delicious, and it keeps the waffles moist and tender.
Is olive oil the best oil to use?
Extra light olive oil is preferred here because it has a mild flavor and a healthy fat profile. However, canola oil or melted coconut oil are great alternatives that work just as well.
How long do the waffles stay fresh after cooking?
Freshly cooked waffles are best enjoyed immediately for crisp texture, but they stay tasty for up to two days stored properly in the fridge. Just reheat in a toaster for a quick refresh!
Final Thoughts
If you’re looking for a delicious breakfast that feels both nutritious and indulgent, the Whole Wheat and Blueberry Waffles Recipe is a must-try. They strike the perfect balance between wholesome ingredients and comforting flavors, making every morning feel special. Give this recipe a go—you might just find your new favorite way to start the day!
Print
Whole Wheat and Blueberry Waffles Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 waffles
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Whole Wheat and Blueberry Waffles are a nutritious and delicious breakfast option featuring wholesome whole wheat flour and fresh or frozen blueberries. Lightly sweetened with honey and flavored with vanilla, these waffles are fluffy, slightly nutty, and perfect for a healthy start to your day.
Ingredients
Waffle Batter
- 2 large eggs
- 2 cups whole wheat flour
- 4 tsp baking powder
- 1/4 tsp fine sea salt or table salt
- 1 3/4 cups milk (any kind, 1% recommended)
- 1/2 cup olive oil (extra light olive oil or canola oil works well)
- 1/2 tsp pure vanilla extract
- 1 Tbsp honey
Blueberries
- 1 cup fresh blueberries (or 1 cup frozen blueberries mixed with 1 tsp whole wheat flour)
Other
- Cooking spray (to prevent sticking)
- A waffle maker
Instructions
- Beat the eggs: In a large bowl, beat 2 eggs on high speed for about 30 seconds until they become frothy and bubbly.
- Sift dry ingredients: Place your sifter over the beaten eggs and sift in 2 cups whole wheat flour, 4 tsp baking powder, and 1/4 tsp salt. Add any bran left behind in the sifter to the mixture.
- Combine wet ingredients: Pour in 1 3/4 cups milk, 1/2 cup olive oil, 1/2 tsp pure vanilla extract, and 1 Tbsp honey. Whisk everything together until you get a smooth batter.
- Prepare blueberries: In a small bowl, mix 1 cup blueberries with 1 tsp whole wheat flour. Use a spatula to gently fold the blueberries into the batter, especially if using frozen berries.
- Cook the waffles: Preheat your waffle iron and spray the grates lightly with cooking spray to prevent sticking. Pour batter almost to the edges of the hot waffle iron. Cook until the waffles are golden and cooked through. Serve immediately or cool on a wire rack, avoiding stacking while warm to prevent sogginess.
Notes
- For frozen blueberries, tossing them in flour prevents them from sinking and helps distribute them evenly.
- Do not stack waffles while warm as they will become soggy; allow them to cool on a wire rack if not serving immediately.
- You can substitute olive oil with canola oil for a lighter taste.
- Adjust sweetness by varying the amount of honey to your preference.
