Blueberry Waffle Recipe

These Blueberry Waffles are so light and crispy thanks to one simple (and maybe unexpected) ingredient: club soda.

Friends and family consistently tell me this is the best waffle recipe they’ve ever had because it delivers a crispy exterior and a light, airy interior. A combination you just don’t get from a box mix or frozen waffles. There’s no heaviness, no doughy center, and no lingering baking soda taste either.

If you’ve never made waffles from scratch before, this is the recipe that will change your mind. The great news is that these homemade waffles rely on basic ingredients you likely already have in your pantry.

If you find yourself with extra berries, they’re perfect for baking into my Classic Blueberry Muffin Recipe, my popular Blueberry Crumb Cake Recipe, or my light-as-air Blueberry Lemon Scone Recipe.

 

Ingredients

• All-purpose flour: Provides structure to the waffle batter and helps the waffles stay crisp on the outside while remaining light inside.
• Baking Powder: Provides lift and helps the waffles rise evenly as they cook in the waffle iron.
• Baking Soda: Adds a little extra tenderness and interior chew when paired with baking powder.
• Salt: Balances sweetness and sharpens the batter’s flavor.
• Sugar: Lightly sweetens the waffles without overpowering them, since they’re usually finished with maple syrup.
• Large Eggs: Bind the batter together and add richness, helping the waffles cook up fluffy rather than flat.
• Milk: Adds moisture and creates a smooth, pourable batter.
• Vanilla: Adds warmth and sweetness without needing more sugar. Use pure vanilla extract rather than imitation for the best flavor.
• Melted Butter: Adds richness and helps the waffles develop golden, crisp edges.
• Club Soda: The secret ingredient that makes these waffles light and crisp by adding air to the batter as it cooks.
• Fresh Blueberries: Provide bursts of juicy sweetness throughout the waffles. Fresh blueberries are best for a strong blueberry flavor and for preventing the batter from turning purple.
• Fresh Lemon Zest: Brightens the blueberries and keeps the waffles tasting fresh rather than heavy.
• Powdered Sugar: A simple garnish for finishing the waffles.
• Pure Maple Syrup: Warmed and drizzled over the waffles for serving.

Sugar vs. Vanilla Extract

Since most people prefer to finish waffles with maple syrup, I don’t add much sugar to the batter. Instead, I use a high-quality vanilla extract to add sweetness and flavor. Look for bottles labeled “pure vanilla” rather than “imitation” for the best results.

Why Use Club Soda in Waffles?

This is a trick passed down to me by my aunt, and it works wonders! Adding club soda introduces air into the batter, which helps the waffles cook up noticeably lighter and crisper. It’s a simple step that makes a big difference in the final texture and is what sets this recipe apart.

Step#1: Mix Up the Batter

• In a large bowl, whisk together the dry ingredients: the flour, baking powder, baking soda, salt, and sugar until evenly combined.
• Add the wet ingredients: the eggs, milk, vanilla, melted butter, and club soda, whisking just until smooth.
• Toss the lemon zest with the blueberries, then gently stir them into the batter, being careful not to overmix.

Step#2: Rest the Batter

• Let the batter rest for 5 to 10 minutes while your waffle iron or waffle maker heats up to medium-high.
• Allowing the waffle batter to rest gives the flour’s gluten time to relax, resulting in fluffier, lighter waffles.
• This short resting time helps prevent the dense texture you often get with box mix waffles and is well worth the few extra minutes.

Step#3: Cook the Waffles

• Lightly grease the waffle iron with baking spray, then pour about 1/4 cup of batter into each well.
• Allow the batter to set for about 15 seconds to prevent overflow.
• Then close the lid and cook until the waffles are golden brown and crisp.
• The waffles will spread out once the lid is closed, forming a square shape.

Step#4: Serving + Make Ahead Tips

• Dust the waffles with powdered sugar, add butter if desired, and drizzle with warm maple syrup before serving.
• You can make these waffles ahead of time and keep them warm in a 200°F oven until you have enough to serve a crowd. They will be gobbled up in minutes!
• You can also make a large batch of waffles and freeze them to reheat during the week.
• To store, place them in a zip-lock bag once cooled, then freeze.
• To reheat, place them on a rack in a 350°F oven (no baking sheet needed) until warm and crispy.

Substitutions and Variations

• If you don’t have both baking soda and baking powder, you can use just 1 teaspoon of baking powder.
• If you don’t have club soda, sparkling water works well, and plain water can also be used in a pinch.
• You can easily swap the blueberries for other fruit, like strawberries for strawberry waffles or blueberries.
• Alternatively, turn the blueberries into a sauce by following my Strawberry Sauce recipe and substituting blueberries.
• Use your favorite kind of chocolate chips instead of berries.
• Add a fall-flavor twist to this recipe by stirring in 2 tablespoons of pumpkin puree and 1/2 teaspoon of cinnamon, then top with my Chai Glaze.

What Goes Well With Blueberry Waffles?

If you’re making this blueberry waffle recipe as part of a brunch spread, they work well with my Easy Banana Bread, these Mini Quiches, my Herby, Cheesy Egg Bake, Mini Ham and Cheese Croissants, and my Homemade Granola.