Whole Wheat Blueberry Waffles with Honey and Olive Oil

Name: Whole Wheat Blueberry Waffles with Honey and Olive Oil
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 large eggs; 2 cups whole wheat flour; 4 tsp baking powder; 1/4 tsp fine sea salt or table salt; 1 3/4 cups milk, any kind; 1/2 cup olive oil, extra light or canola; 1/2 tsp pure vanilla extract; 1 Tbsp honey; 1 cup fresh blueberries, or frozen with 1 tsp flour

Fluffy whole wheat waffles studded with fresh or frozen blueberries, made with olive oil instead of butter for a lighter texture. The honey adds natural sweetness while the whole wheat flour provides nutty flavor and extra nutrition. Perfect for weekend breakfast or brunch, these waffles have a tender crumb that holds up well to syrup and toppings. The trick of tossing blueberries in flour prevents them from sinking to the bottom during cooking.

Prep: 5 min
Cook: 15 min
Yield: 6 servings
Level: medium
Cuisine: American

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Vegetarian Nut-Free

Ingredients

6 servings

2 large eggs
2 cups whole wheat flour
all-purpose flour1:1lighter texture
less nutty flavor
Full guide →
4 tsp baking powder
¼ tsp fine sea salt or table salt
1 ¾ cups milk, any kind
plant milk1:1dairy-freevegan
any plant milk works
Full guide →
½ cup olive oil, extra light or canola
melted butter1:1traditionaladds dairy
richer flavor
Full guide →
½ tsp pure vanilla extract
1 Tbsp honey
maple syrup1:1vegan
same sweetness level
Full guide →
1 cup fresh blueberries, or frozen with 1 tsp flour

Method

6 steps

1
Beat eggs on high speed until frothy and bubbly
2
Sift flour, baking powder and salt over beaten eggs, adding any bran left in sifter
3
Pour in milk, olive oil, vanilla and honey, whisk until smooth
4
Mix blueberries with flour in small bowl, fold into batter with spatula
5
Pour batter into preheated waffle maker almost to edges
6
Serve immediately or rest on wire rack without stacking while warm

Tips

Tip 1

Toss blueberries in a little flour before folding into batter to prevent them from sinking during cooking

Tip 2

Don't stack warm waffles or they'll become soggy - let them cool on a wire rack instead

Tip 3

Beat eggs until frothy for extra light and fluffy waffles

Good to Know

Storage

Store leftover waffles in refrigerator up to 3 days or freeze up to 3 months

Make Ahead

Batter can be made night before and refrigerated, stir gently before using

Serve With

Serve hot with maple syrup, butter, fresh berries, or whipped cream

See pairing guide →

Common Mistakes

Watch

Don't overmix batter to avoid tough waffles

Watch

Don't stack warm waffles to avoid sogginess

Watch

Don't skip flouring blueberries to prevent sinking

Substitutions

Dairy-Free Swaps

milk→

plant milk1:1dairy-freevegan

any plant milk works

Full guide →

Vegan Options

honey→

maple syrup1:1vegan

same sweetness level

Full guide →

General Alternatives

olive oil→

melted butter1:1traditionaladds dairy

richer flavor

Full guide →

whole wheat flour→

all-purpose flour1:1lighter texture

less nutty flavor

Full guide →

Find more substitutions →

FAQ

Can I use frozen blueberries instead of fresh?

Yes, use frozen blueberries straight from freezer and toss with 1 teaspoon flour before folding into batter to prevent bleeding.

What if I don't have a sifter?

Whisk dry ingredients together in separate bowl, then add to wet ingredients. Results will be slightly denser but still delicious.

How long do leftover waffles keep?

Store in refrigerator up to 3 days or freeze up to 3 months. Reheat in toaster or oven for best texture.