Dairy-Free Blueberry Waffles

Blueberry waffle on a plate on top of a book and blue napkin with silver forks and a syrup pourer.

5 from 2 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 140.76kcal

Author: Sarah Hill

Equipment

Mixing Bowls
Waffle Maker

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!

Notes

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.

Nutrition