Blueberry Waffles with Blueberry Sauce Recipe
Blueberry Waffles with Blueberry Sauce Recipe photo by Taste of Home

Blueberry Waffles with Blueberry Sauce Recipe

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These light, tender homemade waffles are just bursting with juicy blueberries—and are topped with a blueberry sauce, too!—Devyn Weakley, Howard, Kansas
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 6 servings


  • 2 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-2/3 cups milk
  • 3 eggs, separated
  • 1/4 cup butter, melted
  • 2/3 cup fresh or frozen blueberries
  • SAUCE:
  • 1-1/2 cups fresh or frozen blueberries
  • 1/2 cup orange juice, divided
  • 3 tablespoons honey
  • 1 tablespoon cornstarch

Nutritional Facts

2 waffles with 3-1/2 tablespoons sauce equals 371 calories, 13 g fat (7 g saturated fat), 129 mg cholesterol, 461 mg sodium, 55 g carbohydrate, 2 g fiber, 10 g protein.


  1. In a large bowl, combine the flour, baking powder and salt. Whisk the milk, egg yolks and butter; stir into dry ingredients just until moistened. Fold in blueberries.
  2. In a small bowl, beat egg whites until stiff peaks form; fold into batter.
  3. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
  4. Meanwhile, in a small saucepan, combine the blueberries, 1/4 cup orange juice and honey. Bring to a boil. Combine cornstarch and remaining orange juice until smooth; gradually stir into berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve warm with waffles. Yield: 12 waffles (1-1/3 cups sauce).
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Waffles in Country Woman Christmas Annual 2010, p28

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Reviewed Mar. 12, 2016

"This recipe is one of the few that contains no sugar and is not as complex as most others. Trust me when I tell you that its genius is in its simplicity.

My family loves these waffles and I vary the recipe by introducing cinnamon, or vanilla or different fruits. It is a huge win for me as my kids are eating healthier and the prep is so easy. I have only one recommendation for you trying it out there and getting creative; DO NOT USE coconut flour. It just does not work."

Reviewed Mar. 15, 2014

"These were delicious, I thought beating the egg whites would make it more involving but it turned out to be pretty quick in the end. Made more like 10 waffles for me. The blueberry sauce was AMAZING."

Reviewed Jul. 1, 2013

"I agree with the other reviewer about this recipe being a little more involved than other waffle recipes, but they were very good. I also didn't have enough blueberries to try the syrup but with regular maple syrup, they were delicious. True to the recipe description, it made 6 waffles, so next time I am going to make a double batch and freeze for hectic morning breakfasts. I am also going to try substituting some whole wheat flour like the other reviewer mentioned."

Reviewed Nov. 29, 2012

"This was a little more effort than I usually put into waffles, but these were well worth it. My whole family loved this recipe! I used 1 cup whole wheat flour and 1 cup white flour, but other than that, I followed the recipe. I didn't have enough blueberries to make the syrup, but these waffles were delicious with pure maple syrup. I'll definitely be making these again."

Reviewed Feb. 12, 2012

"What a yummy breakfast treat!

~ Theresa"

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