Fluffy Blueberry Waffles Recipe with Oats and Yogurt

Finally — a delicious, healthy blueberry waffle recipe made with 100% whole grain flour and no refined sugar or butter. These waffles are moist, flavorful, and simple to make. Make a double or triple batch and freeze extras so you can enjoy wholesome waffles all week. This blueberry waffle recipe is destined to become a breakfast favorite in your home.

Best Day Ever

I still remember the year I got two waffle makers for Christmas — best day ever. If you love making breakfasts from scratch, a waffle iron earns its place on the counter. These healthy blueberry waffles are fast, forgiving, and perfect for mornings when you want something warm and satisfying without refined sugar or butter.

Blueberry Waffle Ingredients

This recipe uses a short ingredient list you probably already have in your pantry. The ingredients keep the waffles whole-grain and naturally sweetened:

• 1.5 cups white whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 pint fresh blueberries
• 1 cup mashed banana (about 2-3 ripe bananas)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, room temperature
• 1 cup unsweetened almond milk (adjust as needed)

How to Make Healthy Blueberry Waffles

Blueberry waffles are one of those breakfasts that feel indulgent but can be made wholesome with the right ingredients. I like to make a triple batch and freeze extras — they reheat beautifully in a toaster. Follow these steps for reliably tender waffles:

1. Preheat: Preheat your waffle iron to medium heat.
2. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. Add wet ingredients (except oil): Stir in the mashed banana, eggs, vanilla, maple syrup, and almond milk until mostly smooth.
4. Incorporate the oil: Gently melt or warm the coconut oil just until it becomes liquid, then stir it into the batter until fully combined.
5. Fold in blueberries: Gently fold in the fresh blueberries, taking care not to overmix so the batter doesn’t turn blue.
6. Cook: Lightly spray or brush the waffle iron with a neutral oil. Scoop about 2/3 cup of batter per waffle (adjust based on your waffle iron size). Close the iron, flip if needed, and cook for about 1 minute and 30 seconds, or until the waffles are golden and cooked through.
7. Serve: Serve warm with extra fruit, a drizzle of maple syrup, or a dollop of yogurt.

Variations and Tips

• Make them dairy-free by using almond milk (as written) or another plant-based milk.
• To make pancakes instead: add about 1/4 to 1/3 cup more almond milk to thin the batter and cook for 1.5 minutes per side on a griddle.
• For a nuttier flavor, swap half the white whole wheat flour for oat flour or add 1/4 cup chopped nuts to the batter.
• Use frozen blueberries if fresh aren’t available — fold them in frozen and cook an extra 30 seconds to 1 minute if needed.

Storage & Freezing

Allow waffles to cool completely, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze waffles in a single layer on a baking sheet until solid, then transfer to a freezer bag. Reheat straight from frozen in a toaster or oven until crisp.