Fluffy on the inside, crispy on the outside, these Blueberry Greek Yogurt Waffles are packed with protein and whole grains.
Summer berry season is upon us and my boys could not be more excited. Blueberries are not only the perfect finger food for toddler hands but they are naturally sweet and packed with vitamins.
While I love picking all of Michigan’s gorgeous produce, blueberries are probably one of my favorite fruits to pick because they are so easy to grab and collect! The photo above is two years old but it remains one of my all-time favorites.
To help you make use of those ripe berries, I’m sharing our new favorite breakfast recipe: Blueberry Greek Yogurt Waffles. Made with whole wheat pastry flour, plain Greek yogurt, and a pinch of cinnamon, they are the perfect vehicle for plump, juicy blueberries.
My husband likes them drizzled with pure maple syrup but the boys and I ate them on their own. When you’re using ripe, in-season berries you don’t need the much-added sweetness. Just don’t forget the cold milk.
Frequently asked questions:
How do you make the outside of a waffle crispy?
Seltzer water is the secret to crispy waffles on the outside but milk makes equally delicious waffles.
Your fork is waiting.
Blueberry Greek Yogurt Waffles
Ingredients
- 1 ½ cups whole wheat pastry flour (or equivalent)
- ½ cup flax seed meal
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 eggs
- ½ cup plain Greek yogurt (0%)
- 1 teaspoon vanilla
- 1 ½ cups seltzer water (or milk)
- ½ cup blueberries (fresh or frozen)
- pure maple syrup and additional blueberries (to serve)
Instructions
- In a large bowl, whisk together dry ingredients: flour through salt.
- Using a wooden spoon, form a small whole in the middle of the dry ingredients. Whisk together eggs, yogurt and vanilla then stir to combine with the dry ingredients.
- Pour in seltzer water and gently whisk until evenly incorporated – lumps are ok!
- Fold in blueberries using a rubber spatula.
- Pour batter into pre-heated waffle maker and cook according to manufacturer’s instructions until golden brown.
Notes
Nutrition
Hi there, I made these today and they turned out pretty dense, chewy and rubbery. I don’t think I did anything wrong…but the one question I had is if flax meal is different than ground flax seed? If so, that would probably be my problem. I also used regular white flour instead of pastry flour, but I didn’t think that would make a difference at all. Help me if possible:)
Hey Megan! Flax meal is the same as ground flax seed so that shouldn’t be an issue. Similarly, white flour is totally fine too. Did you use the sparkling water? And the yogurt? The yogurt keeps them super light and moist. Let me know – would love to help you make this a success next time!!!
These were very tasty and I was able to whip them up last night just with ingredients I had on hand so that’s a plus!
So glad to hear!!
Thank you for the wonderful recipe! I did make some substitutions based on what I had on hand. I didn’t have pastry flour so I substituted 1/2 cup of psyllium husk in einkorn flour to lighten it up a bit and I used San Pellegrino sparkling natural water for the seltzer, which seemed to work just fine. I have a question though. The first waffle turned out light and crispy, but by the time it was through cooking, the batter started to solidify into a dough and the following waffles became more dense, although still hearty and delicious. Did you have that experience as well? I attributed it to the flax meal as it does tend to soak water, but it could have been the psyllium husk. I’m debating which ingredient to cut back on the next try.
Hi Angela – I’m so glad you enjoyed these waffles!! I’m afraid I’ve never experienced that issue with the dough so I’m guessing it’s because you made a lot of changes to the recipe such as the psyllium husk in einkorn flour. Flax doesn’t really absorb water so I don’t think that would be the cause. Flax is a seed and not a grain. Sorry I can’t help you further, I don’t bake with psyllium!
Thanks for the reply. I will definitely make these again.
Hi just wondering if you can make the waffles the day before? Thanks
Yes absolutely! I love to freeze them too!
Made these for breakfast yesterday morning and they were delicious! I swapped a half cup of flour fordground oats, but kept everything else the same. My boyfriend and I were quite happy :)
I’m so thrilled you enjoyed them!!
Made this for Father’s Day breakfast and my husband said they were “oddly salty”. I actually made two different recipes, and the other had half the salt plus a tablespoon of honey, and that really balanced out the taste.
Oh that’s a great alternative!
Hi, I adore your recipe! Waffles are my most favorite food in the universe! So, question. … i was wondering if you think oat flour (regular oats ground to a flour consistency at home, not store bought) would change the recipe much?
Or is whole wheat flour just as beneficial as oat flour (grains)? Also, Any other suggestions for making a healthier alternative?
Your recipe is great, i just like options after bad news from the doc about cholesterol.
Hi Moni – I’m curious what cholesterol has to do with this recipe as my understanding is that the cholesterol from egg yolks isn’t harmful to the body as compared to that from animal products like beef or butter? You might want to ask your doctor about that. As for using oat flour, I’ve never tried it but you should give it a try and let me know. Perhaps try swapping out half of the wheat flour first? Good luck!!
Ah. Ok. Well that helps. I just thought cholesterol is cholesterol is cholesterol. Glad to know i can have my eggs! I have another recipe that uses oat flour and the waffles are a bit “stiffer”, you could say.. So i will try yours with the half wheat n half oat and see how that turns out!
And thanks for your reply.
These make for a heavenly breakfast. I might branch out with the berries for variation. But the base is absolutely delectable.
I love these with raspberries too!