Dairy-Free Waffles are super easy to make. They are made with blueberries and non-dairy milk and are sweetened with maple syrup. Fluffy on the inside and crispy on the outside, they are perfect for all your favorite toppings.
Are you team waffle or team pancake? Personally, for me, it depends on the day. Whichever team you are on, these waffles are sure to delight you. They are the perfect waffles for the whole family to enjoy on a Saturday morning or for Mother's or Father's Day brunch.
However, if you prefer pancakes, you will love my Oat Flour Pancakes and Whole Wheat Banana Pancakes. And if you love blueberries, you should try my Gluten-Free Lemon Blueberry Scones and Lemon Blueberry Muffins.
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🥘Ingredients and Substitutions
- Flour- I used white whole wheat flour. However, all-purpose flour, whole wheat flour and a 1:1 gluten-free flour blend will all work for this recipe.
- Dairy-free milk- any non-dairy milk such as oat milk, almond milk, cashew milk or coconut milk will work for these waffles.
- Maple syrup- sweetens the waffle batter. Honey would be a great replacement.
- Blueberries- I recommend fresh whole blueberries. I love blueberries but you can use any fresh berries and add them to the batter.
See the recipe card below for quantities and remaining ingredients.
🔪Instructions
Step 1: Add all of the waffle ingredients to a large bowl and whisk until combined and batter is smooth.
Step 2: Fold in the blueberries.
Step 3: Preheat the waffle maker and once it is hot, spray it with some cooking spray. Add waffle mix to the hot waffle iron and cook until slightly browned on both sides. Continue until all of the batter has been used.
Step 4: Top your waffles with butter, pure maple syrup and more blueberries, if desired. Enjoy!
Top Tips
- Allow your waffle maker to heat up completely before pouring the batter. Most will have lights that tell you when they are ready.
- Spray cooking spray each time you add batter to the iron so they don't stick.
- For best results, use room-temperature milk and eggs.
- To achieve crispy waffles, make sure you don't stack them on top of each other after cooking. The steam from each waffle will make them soggy.
- Make sure the waffles are completely cool before storing them. A wire rack is great for cooling the waffles.
- I like to store my waffles in an airtight container or freezer-safe bag. They will last about 5 days in the fridge and a few months in the freezer.
Serving
I love to serve my blueberry waffles with more fresh blueberries on top and real maple syrup. Peanut butter is also one of my favorite toppings for waffles and pancakes. Sometimes I will even melt frozen blueberries and mix them with syrup to make a delicious and simple blueberry syrup.
More Breakfast & Brunch Recipes
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Dairy-Free Blueberry Waffles
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See the full post for extra tips and photos
Ingredients
- 1 ½ cups white whole wheat flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 eggs
- 2 tablespoons maple syrup
- 1 cup oat milk or almond milk
- ½ cup fresh blueberries
- Cooking spray
Instructions
- Add all of the waffle ingredients to a large bowl and whisk until combined and batter is smooth.
- Fold in the blueberries.
- Preheat the waffle maker and once it is ready, spray with cooking spray. Add about ⅓ cup of batter to the waffle maker and cook until slightly browned on both sides. Continue until all of the mix has been used.
- Top with butter, maple syrup and more blueberries, if desired. Enjoy!
Sarah's Tips
- Allow your waffle maker to heat up completely before pouring the batter. Most will have lights that tell you when they are ready.
- Spray cooking spray each time you add batter to the iron so they don't stick.
- For best results, use room-temperature milk and eggs.
- To achieve crispy waffles, make sure you don't stack them on top of each other after cooking. The steam from each waffle will make them soggy.
- Make sure the waffles are completely cool before storing them. A wire rack is great for cooling the waffles.
- I like to store my waffles in an airtight container or freezer-safe bag. They will last about 5 days in the fridge and a few months in the freezer.
Tools I Use for This Recipe
- Waffle Maker
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