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    Home » Breakfasts

    Vegan Blueberry Waffles

    Published: Aug 18, 2021 Updated: Aug 18, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Blueberry Waffles

    These vegan blueberry waffles are light and fluffy and packed with fresh blueberries. Perfect for lazy weekend breakfasts with family. 

    Stack of blueberry waffles on a white plate.

    These vegan blueberry waffles are seriously the best ever. They are so delicious that you can just grab one and eat it just like that, it doesn’t even need to be topped with anything.

    Of course, if you DO top it with some vegan butter and powdered sugar and drizzle on some syrup it’s even better!

    My love for waffles goes way back. Back to when I was a teenager working part time in an ice cream parlour and got introduced to (and fell in love with) waffles.

    Both Jaye and I remember the days when ice cream parlours were pretty much the only place you got waffles. It wasn’t like you bought them ready-made or as if private homes tended to have waffle makers. At least it was like that when we grew up.

    So having a waffle maker at home and being able to make delicious homemade waffles whenever you like is so fantastic!

    And these vegan blueberry waffles are SO easy to make too.

    If you love waffles then also check out our classic vegan waffles, vegan banana waffles and vegan pumpkin waffles.

    Ingredients You’ll Need:

    Photo of the ingredients needed to make vegan blueberry waffles.

    Ingredient Notes

    • Fresh blueberries – we used fresh blueberries but frozen will also work great. If you’re using frozen blueberries then you can use them straight from frozen, there is no need to thaw them first.
    • Coconut oil – should be melted first. You can also use a different oil or melted vegan butter if you prefer.
    • Soy milk – can be replaced with a different non-dairy milk.
    Stack of blueberry waffles topped with vegan butter, powdered sugar and syrup on a white plate.

    How To Make Vegan Blueberry Waffles

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into a mixing bowl and add baking powder, sugar and salt. Mix together.
    Two photo collage showing dry ingredients added to mixing bowl and mixed together.
    • Add soy milk, melted coconut oil and vanilla extract and mix into a batter. Don’t overmix.
    Two photo collage showing wet ingredients added to dry and mixed into a batter.
    • Add the blueberries and mix in.
    Two photo collage showing fresh blueberries added to mixing bowl and mixed in.
    • Pour even amounts of batter into the waffle machine and close the machine.
    • Let it cook for 3-5 minutes until the waffles are golden and crispy.
    Two photo collage showing blueberry waffle batter added to waffle machine and baked into waffles.

    Chef’s Tips

    Don’t overmix the batter. If you overmix the batter you can make the waffles dense and chewy. For light and fluffy waffles don’t overmix.

    Grease your waffle maker so the waffles don’t stick. You can lightly grease it with coconut oil or any oil or spray it with non-stick spray. We tend to use non-stick spray but some waffle irons recommend against that so check your waffle manufacturer instructions.

    Don’t open the waffle iron too early. When you want to check on them to see if they’re cooked, wait at least a few minutes first. If you open the machine too early you can ruin your waffles. The best way to know that a waffle is done is when steam has stopped coming out of the sides of the machine. When you start cooking the waffles steam will pour out of the machine. Wait until the steam has died down before opening the machine to check on them.

    Stack of blueberry waffles topped with vegan butter, powdered sugar and syrup on a white plate.

    Recipe FAQ

    Can you use frozen blueberries in these waffles?

    Frozen blueberries are perfect to use in these waffles. You don’t even need to thaw them first.

    How to store these waffles?

    Keep leftover waffles stored in the fridge for up to 2 days. Reheat in the toaster or microwave. If you need to store them any longer than this, then freeze them.

    Can you freeze them?

    They freeze extremely well. Let them cool completely and then freeze them in a freezer safe bag. Reheat in the toaster.

    Stack of blueberry waffles topped with vegan butter, powdered sugar and syrup on a white plate.

    More Vegan Breakfasts / Desserts

    1. Vegan Pancakes
    2. Vegan Blueberry Muffins
    3. Vegan Blueberry Pancakes
    4. Vegan Banana Bread
    5. Vegan Buttermilk Pancakes
    6. Vegan Blueberry Scones
    Stack of blueberry waffles topped with vegan butter, powdered sugar and syrup on a white plate.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Stack of blueberry waffles on a white plate.

    Vegan Blueberry Waffles

    These vegan blueberry waffles are light and fluffy and packed with fresh blueberries. Perfect for lazy weekend breakfasts with family. 
    5 from 8 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8
    Calories: 145kcal
    Author: Alison Andrews

    Ingredients

    • 1 ¼ cups All Purpose Flour (156g)
    • 2 tsp Baking Powder
    • 3 Tbsp White Granulated Sugar
    • ¼ tsp Salt
    • 1 ¼ cups Soy Milk (300ml) or other non-dairy milk
    • 2 Tbsp Coconut Oil Melted
    • 2 tsp Vanilla Extract
    • 3 ounces Fresh Blueberries (85g)
    Prevent your screen from going dark

    Instructions

    • Set your waffle iron to preheat while you mix the batter.
    • Sift the flour into a mixing bowl and add the baking powder, sugar and salt. Mix together.
    • Add in the soy milk, coconut oil and vanilla and mix into a batter. Don't overmix.
    • Add the blueberries and mix in.
    • When your waffle maker is heated, grease the waffle iron or spray it with non-stick spray (see notes). Pour even amounts of batter into the waffle machine and close the machine.
    • Allow to cook for 3-5 minutes or until golden.
    • Serve with vegan butter and powdered sugar and drizzle with syrup.

    Notes

    1. Coconut oil – can be replaced with a different oil or melted vegan butter if you prefer.
    2. Fresh blueberries – we used fresh blueberries but frozen will also work great. If you’re using frozen blueberries then you can use them straight from frozen, there is no need to thaw them first.
    3. Grease your waffle maker so the waffles don’t stick. You can lightly grease it with coconut oil or any oil or spray it with non-stick spray. We tend to use non-stick spray but some waffle irons recommend against that so check your waffle manufacturer instructions.
    4. Don’t open the waffle iron too early. When you want to check on them to see if they’re cooked, wait at least a few minutes first. If you open the machine too early you can ruin your waffles. The best way to know that a waffle is done is when steam has stopped coming out of the sides of the machine. When you start cooking the waffles steam will pour out of the machine. Wait until the steam has died down before opening the machine to check on them.
    5. Storing: Keep leftover waffles stored in the fridge for up to 2 days. Reheat in the toaster or microwave. If you need to store them any longer than this, then freeze them.
    6. Freezing: They freeze extremely well. Let them cool completely and then freeze them in a freezer safe bag. Reheat in the toaster.
    7. Serving size: We got 8 waffles from this recipe but this will vary according to the size of your waffle maker. 
    8. This recipe was first published in June 2017. It has been updated with new photos and lots of extra tips but the recipe itself is unchanged. 

    Nutrition

    Serving: 1Waffle | Calories: 145kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 198mg | Potassium: 83mg | Fiber: 1g | Sugar: 7g | Vitamin A: 151IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Emma says

      April 18, 2022 at 11:20 am

      Turned out really well.5 stars

      Reply
      • Alison Andrews says

        April 19, 2022 at 8:46 am

        Awesome! Thanks Emma!

        Reply
    2. Sylvia LaBoy says

      December 28, 2021 at 1:14 am

      Happy holidays! I make this all the time and we loved it! I used Bob red mill gluten free and works perfectly. I was wondering if you think diced small pieces of apples will work too?

      Reply
      • Alison Andrews says

        December 30, 2021 at 9:57 am

        Sure! Sliced apples should work great!

        Reply
    3. Sylvia Laboy says

      August 18, 2021 at 4:35 pm

      Can I make them gluten free?

      Reply
      • Alison Andrews says

        August 19, 2021 at 10:01 am

        Hi Sylvia, I think a gluten-free all purpose flour blend would work well!

        Reply
        • Sylvia Laboy says

          December 28, 2021 at 12:58 pm

          Hi and happy holidays!

          Looking for blueberries substitute as a variation. Any suggestions?
          This waffles are amazing!

          Reply
          • Alison Andrews says

            December 30, 2021 at 9:54 am

            Hi Sylvia, sure I think you could use raspberries or sliced strawberries too!

    4. Tigrid says

      January 09, 2021 at 2:18 pm

      I loved this recipe, very delicious.
      muy rico, me encantan los waffles con arandanos5 stars

      Reply
    5. Ashley says

      December 12, 2020 at 6:48 pm

      Delicious and simple! I’ve made these waffles at least 10 times, so thought I should leave it the 5 stars it deserves!5 stars

      Reply
      • Alison Andrews says

        December 14, 2020 at 10:57 am

        Thanks so much Ashley!

        Reply
    6. Camille says

      December 12, 2019 at 1:30 pm

      Could I use vegan butter instead of coconut oil?

      Reply
      • Alison Andrews says

        December 12, 2019 at 3:17 pm

        Hi Camille, I think you could! All the best! 🙂

        Reply
    7. Jen says

      June 29, 2019 at 6:16 pm

      Thank you for making a vegan recipe that uses everyday ingredients and not expensive substitutes! These were super easy and yummy!5 stars

      Reply
      • Alison Andrews says

        June 30, 2019 at 10:22 am

        You’re so welcome and I’m so glad you enjoyed the recipe! Thanks so much for the wonderful rating. 🙂

        Reply
    8. Sharon says

      March 07, 2019 at 3:31 pm

      Awesome Recipes!

      Reply
      • Alison Andrews says

        March 08, 2019 at 10:48 am

        Thanks Sharon! 🙂

        Reply
    9. Sam A says

      January 09, 2019 at 7:00 am

      Hello! These look so yum. Will this recipe work in a waffle mold in the oven?
      Thanks!

      Reply
      • Alison Andrews says

        January 10, 2019 at 8:51 am

        Hi Sam, that’s not something I’ve ever tried, but if it usually works with other waffle recipes then it should work fine for this one too. 🙂

        Reply
    10. Abby says

      April 21, 2018 at 7:20 am

      I am glad to have stumbled onto your site. Even though I am no Vegan, I am eager to try out most of your gluten-free and vegan recipes. These were good! I left out the corn starch and used 1 cup oats and 1 1/2 cups of flour, and added a teaspoon of vanilla extract. I also used frozen blueberries, so I folded them into the batter before making the waffles. Simply scrumptious breakfast! Thank you for the opportunity and best wishes to you & your loved ones as well as to all your readers.

      Reply
      • Alison Andrews says

        April 21, 2018 at 8:03 am

        Awesome, so glad you enjoyed the recipe! Thanks for sharing! 🙂

        Reply
    11. Anna Andrews says

      June 13, 2017 at 4:23 pm

      Simply scrumptious breakfast!5 stars

      Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

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