Homemade Blueberry Waffles Without Eggs
Fluffy and buttery waffles with big juicy blueberries use organic ingredients for an indulgent breakfast you'll feel good about enjoying every bite of. These Homemade Blueberry Waffles Without Eggs are the only waffle recipe you'll need!
If you love making homemade waffles as much as I do, be sure to check out some of my other favorites like Eggless Banana Waffles, Homemade Malted Milk Waffles, Eggless Apple Cinnamon Waffles, or Eggless Sourdough Waffles.
A Quick Look At The Recipe
- Recipe Name: Homemade Blueberry Waffles Without Eggs
- Ready In: 20 minutes
- Makes: 8 waffles
- Main Ingredients: butter, pumpkin puree, all purpose flour, blueberries
- Flavor Profile: cozy pumpkin with a hint of cinnamon and blueberries
- Dietary Info: eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: eggless waffles bursting with blueberries
Summarize & Save This Content On
Why You'll Love This Recipe
- Eggless Waffles: I use pumpkin as an egg replacer for light and fluffy eggless waffles!
- Light and Fluffy: These Homemade Blueberry Waffles Without Eggs have a slightly crispy edge with a light and fluffy interior that strikes the perfect balance of textures combined with juicy blueberries. They taste like nostalgic blueberry waffles, just without eggs!
- Easy: These homemade waffles are incredibly easy. They use simple ingredients and all you need is one bowl and whisk.
- Freezable: One of my favorite things about this recipe is freezing them for later! Sometimes I'll make a double batch so I can put a bunch in the freezer. You can freeze these homemade waffles in an airtight container or freezer bag, then just put directly into the toaster to warm up.
Ingredients
- Butter: I use organic salted butter, but if you want to use unsalted butter that's fine. And if you want vegan blueberry waffles, you can use melted vegan butter too for a vegan waffle recipe.
- Milk: Always use whole milk for the best flavor. But, if you want to use non-dairy milk like coconut milk, almond milk, or even another plant-based milk works if you prefer. I've tested these with coconut milk as I use that all the time and these are delicious with it!
- All Purpose Flour: I use organic all purpose flour, my favorite is Cairnspring Mills. But, if you want to use whole wheat flour instead, that also works.
- Cane Sugar: I use organic cane sugar because it's less processed than granulated white sugar, providing a more natural sweetness.
- Baking Powder: Make sure to use baking powder to ensure fluffy waffles!
- Cinnamon: I use organic Korintje cinnamon, which is my favorite variety. It has a very distinct flavor. Make sure to check out my post the Best Cinnamon to Bake With for more info on the different varieties. Because I'm using cinnamon, I feel these waffles don't need vanilla extract!
- Blueberries: I use fresh organic blueberries. If you don't have blueberries, you can also different berries such as strawberries, raspberries, blackberries, or mulberries in their place.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always use a digital food scale for the best results.
- You can make these any size you like, depending on your waffle iron. I've made these into large circle waffles, square waffles, or I even just use my square iron and make them smaller round ones.
- If you want to use frozen blueberries, just thaw them in the fridge for 24 hours and strain off excess liquid. Then they are ready to use!
- You can freeze leftover waffles for later! Just store in an airtight container or freezer safe bag and freeze for up to 3 months.
How to Make Homemade Blueberry Waffles without Eggs
- In a small pot add the butter and melt completely.
- In a large mixing bowl, add the dry ingredients: flour, cane sugar, baking powder, salt, and cinnamon and whisk together.
- Whisk together.
- Then, add the wet ingredients: milk, pumpkin and melted butter.
- Whisk to combine into a smooth waffle batter.
- Then fold in the blueberries with a spatula.
- Allow waffle iron to get warm, I cook these on setting 4 on my waffle iron (which is medium). Measure 1/2 cup of batter into the waffle iron and cook until golden brown, about 2 to 4 minutes, depending on your waffle iron.
- Serve immediately with fresh blueberries, maple syrup, butter or your favorite waffle toppings.
Topping Ideas
- Maple Syrup
- Butter
- Homemade Organic Whipped Cream
- Fresh blueberries, strawberries, blackberries, bananas or raspberries
- Homemade Organic Lemon Curd With Egg Yolks
- If you want even more blueberry flavor, try blueberry sauce on top like Homemade Blueberry Syrup
What to Serve with Homemade Blueberry Waffles Without Eggs
- Enjoy with Fluffy Scrambled Eggs With Sour Cream or Bone Broth Sausage Mushroom Frittata.
- Add breakfast sausage, which goes so well with waffles! Try my favorites like Maple Turkey Breakfast Sausages, Everything Bagel Turkey Breakfast Sausages, or Homemade Pork Breakfast Sausage Patties.
- Enjoy with a protein smoothie like Strawberry Watermelon Smoothie With Collagen, Berry Protein Smoothie Without Banana, or Creamy Vegan Chocolate Smoothie With Almond Butter.
Recipe FAQ's
Yes, just thaw them in the fridge the night before and drain off all the liquid. Then you can fold them into the batter.
Yes, just use your favorite vegan butter (I recommend Miyoko's for the best results) and non-dairy milk, my top choice is coconut.
Yes, if you want a more hearty waffle, feel free to substitute the all purpose for whole wheat. You could also do half and half if you want.
If you don't cook your waffles long enough they can be soggy. Especially with eggless waffles, you may need to cook for a few more minutes than you would cook traditional waffles with eggs. All waffle irons are a bit different, so just ensure you are cooking until golden brown. This can also happen from stacking waffles when warm, so avoid that!
Make sure the batter has enough fat, which is why we use lots of butter here and full fat milk. Cook until deep golden brown, even if that's a few extra minutes, that's okay as eggless waffles can take a few more minutes. And keep finished waffles in a single layer on a wire cooling rack as opposed to stacking them together as this can make them soggy.
If your waffle iron wasn't hot enough (not pre-heated) then the waffles can stick. And, depending on the quality of your waffle iron you may need to grease it before adding batter. I never grease mine, I have the Cuisinart Belgian Waffle Maker and I never have to grease it and it never sticks. But, you may want to grease yours with a non-stick cooking spray. I prefer to use an olive oil or avocado oil non-stick spray so it's free of seed oils.
Yes, you can refrigerate the batter overnight, though waffles are usually fluffiest when batter is freshly mixed.
I like to serve these with more fresh blueberries on top and maple syrup. Other toppings that are delicious are butter, whipped cream, a dollop of yogurt or even lemon curd or jam!
You can store extra waffles in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
You can easily freeze homemade waffles for later! I love doing this because it allows you to have fresh homemade waffles anytime. After the waffles have cooled, transfer them to an airtight container or a freezer bag. To prevent them from sticking together, you can place a piece of parchment paper in between each one. Freeze for up to 3 months. When you're ready to eat, just remove from the freezer and warm up in your toaster!
More Blueberry Recipes
Loved it? Tell us!
Thanks a waffle lot for stopping by 🧇 If you loved this recipe, sprinkle some love by leaving a ⭐⭐⭐⭐⭐ review — it inspires others to try this recipe and helps me organically reach dog loving foodies like you! I personally read and appreciate every message!
Also, be sure to subscribe to our YouTube channel and join John John and me in the kitchen for step by step recipe videos! And subscribe to our newsletter for new and seasonal recipes!
Homemade Blueberry Waffles Without Eggs
Equipment
- Digital Food Scale
- Small Pot
- Mixing Bowl
- Whisk
- Waffle Iron
Ingredients
Waffles
- 226 grams salted butter (melted)
- 411 grams all purpose flour
- 28 grams cane sugar
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- ¼ teaspoon cinnamon
- 1 ½ cups milk
- 113 grams pumpkin puree
- 170 grams blueberries
For Serving
- fresh blueberries
- maple syrup
Instructions
- In a small pot add the butter and melt completely.
- In a large mixing bowl, add the dry ingredients: flour, cane sugar, baking powder, salt, and cinnamon and whisk together.
- Then, add the wet ingredients: milk, pumpkin and melted butter and whisk to combine into a smooth waffle batter.
- Then fold in the blueberries with a spatula.
- Allow waffle iron to get warm, I cook these on setting 4 on my waffle iron (which is medium). Measure 1/2 cup of batter into the waffle iron and cook until golden brown, about 2 to 4 minutes, depending on your waffle iron.
- Serve immediately with fresh blueberries, maple syrup, butter or your favorite waffle toppings.
- Store extra waffles in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Video
Notes
- Always use a digital food scale for the best results.
- You can make these any size you like, depending on your waffle iron. I've made these into large circle waffles, square waffles, or I even just use my square iron and make them smaller round ones.
- If you want to use frozen blueberries, just thaw them in the fridge for 24 hours and strain off excess liquid. Then they are ready to use!
- You can freeze leftover waffles for later! Just store in an airtight container or freezer safe bag and freeze for up to 3 months.
- High Altitude — Follow the recipe as noted.
Nutrition
The Bake Shop
Visit The Bake Shop for foodie inspired tees, sweatshirts, and accessories. Find my favorite kitchen tools (with discounts!) in the Kitchen Shop. And shop our collection of food inspired dog accessories too!
IS it really 1-1/4 cups of butter?? I made these. Good, but literally splattered butter everywhere while cooking.
Hi, thanks for your concern. The recipe is correct, but if your waffles are splattering butter as they cook, I think maybe it might be your waffle iron then.
Love these nostalgic waffles with fresh blueberries!