Whole Wheat Blueberry Waffles with Honey and Olive Oil
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.
Ingredients
Instructions
- 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
Toss blueberries in a little flour before folding into batter to prevent them from sinking during cooking
Don't stack warm waffles or they'll become soggy - let them cool on a wire rack instead
Beat eggs until frothy for extra light and fluffy waffles
Good to Know
Store leftover waffles in refrigerator up to 3 days or freeze up to 3 months
Batter can be made night before and refrigerated, stir gently before using
Serve hot with maple syrup, butter, fresh berries, or whipped cream
Common Mistakes
Don't overmix batter to avoid tough waffles
Don't stack warm waffles to avoid sogginess
Don't skip flouring blueberries to prevent sinking
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
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.