Whole Wheat Blueberry Waffles

Crispy exteriors with light and fluffy interiors and studded with fresh blueberries, these Whole Wheat Blueberry Waffles are a delicious way to start the mornings!

We're big fans of breakfast foods around here - particularly waffles. These Whole Wheat Blueberry Waffles are have been a favorite for a while. They're light and fluffy and bursting with juicy blueberries. A great way to use this delicious fruit when it's in season.

This dish was inspired by my original waffle recipe on this site. Great with tofu scramble and fresh fruit for a complete meal.

Jump to:

• ingredients
• instructions
• substitutions
• variations
• equipment
• storage
• top tip

ingredients

These waffles are made with basic pantry ingredients you probably have on hand.

• white whole wheat flour
• arrowroot, tapioca or corn starch
• salt
• sugar
• baking powder
• blueberries
• nondairy milk
• oil
• vanilla

See recipe card for quantities.

instructions

Preheat waffle maker. Combine milk, apple cider vinegar, oil, and vanilla together and set aside. In a large bowl whisk together flour, arrowroot, salt, sugar, and baking powder. Pour milk mixture into flour mixture and stir just to combine being careful not to over mix. Fold in blueberries. 

Lightly coat waffle maker with cooking spray. Ladle the required amount of batter into waffle maker according to your particular maker. Cook waffles for around 5-7 minutes. The length of cook time may vary based on your particular waffle maker. When the waffle maker is no longer steaming that usually means the waffles are cooked through.

Remove waffle and cool on a wire rack or pop in the oven to keep warm. Continue the process until all batter has been used. The number of waffles you are able to make will depend on your waffle maker. 

Hint: To freeze, cool on wire rack and transfer to a baking sheet. Place baking sheet in freezer until waffles are completely frozen. Transfer to a freezer safe  zip top bag or container. To reheat pop waffles in the toaster or heat in oven at 350 degrees until heated through. 

substitutions

• Flour - you can use standard whole wheat flour instead of white whole wheat. White whole wheat is a variety that is milder in flavor than whole wheat. Both are nutritious and work for this recipe. All purpose flour will work as well. You will likely need a bit more flour to absorb the liquid or use a bit less liquid. This is because whole wheat flour absorbs more so needs more liquid to achieve the correct consistency.

variations

• Dessert - you can use chocolate chips instead of blueberries and topped with non dairy whip for a yummy treat.

If sweet is not your thing, try my savory waffle. It is vegan of course and gluten free.

equipment

A waffle maker is needed to make this recipe. I use a Belgian style maker, but any style will work. Additionally, you'll need basic kitchen equipment such as measuring cups, mixing bowls and spoons.

storage

Store leftovers in the fridge and reheat in the toaster when needed. These waffles are freeze-able too. Make a double batch and stash in the freezer for another day. When ready to serve warm in a toaster or the oven at 350 degrees until heated through.

top tip

Preheat oven to 200 degrees to keep prepared waffles warm while cooking the remaining batter.

If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!