Wafflessssss. Remember that time I got a waffle maker and went on a waffle frenzy?
Well I am back at it! Something had me craving a classic whole grain blueberry waffle smothered in maple syrup, so naturally I made just that.
People always ask me where my inspiration for recipes come from and in all honesty they get created based on my hunger and cravings. Lucky for you, I was born with an everlasting love for sweets and breakfast food. Pair that with my healthy lifestyle and you got yourself a Nutritious Kitchen website 
Blueberry waffles are the perfect brunch food. And it just so happens that mother’s day is this Sunday. Last week I posted 15 brunch ideas to treat your mamma to, and that got me into the “brunch” mood. Well let’s be honest, I am ALWAYS in the mood for brunch.
My ideal day consists of breakfast, brunch and brinner. With a dessert to finish it all off of course. Dream life.
This past weekend I threw a pre-mother’s day brunch for my mom and these waffles were the main event along with some scrambled eggs and turkey on the side to get in that protein! We both had a good workout that day so a decadent brunch was much needed.
My mom isn’t a big chocolate person. I know, weird right? I got my chocolate tooth from my dad, but anyways I knew her waffles had to consist of something fruity and tangy because that’s more her style. Berries are in season, lemons are springy and I was craving maple drenched waffles…so blueberry waffles were callin my name.
You won’t need to feel guilty gorging in a plate of these spring-time waffles. They’re made healthier by using whole wheat pastry flour, greek yogurt and fresh blueberries! Talk about a balanced waffle.
You will be getting in some great fiber, protein and natural sweetness; more so than your traditional waffle. I love to use greek yogurt in my waffle/pancake batters because it provides great fluffiness, thickens the batter and adds moisture without the addition of oil or butter. As most of you already know, my go-to favorite Greek yogurt is Chobani. And my favorite brand of flours is Bobs Red Mill.
The lemon maple syrup is the greatest wowza factor to your blueberry waffles. Berries + lemon go together like pb&j. They just work. Usually a waffles breakfast feels decadent but these felt refreshing and had the perfect amount of sweetness to them. The sweetener you add to the batter is up to you. I recommend brown sugar or maple syrup.
These waffles are simple, healthy and delicious. No weird, hard-to-find, unheard of ingredients go into this. They’re just some classic whole grain blueberry waffles to feed the ones you love!
Whole Wheat Blueberry Waffles with Lemon Maple Syrup
Ingredients
- 1 cup whole wheat pastry flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
- 1/2 cup vanilla greek yogurt (I used Chobani)
- 3/4 cup vanilla almond milk
- 1 Tbsp brown sugar or maple syrup
- 1 large egg (or two egg whites)
- Squeeze of lemon juice
- 1 cup blueberries
Lemon Maple Syrup
- 1/4 cup maple syrup
- Juice from half a lemon
- 1 tbsp milk (optional)
Instructions
- Turn on your waffle maker to allow it to heat up. Combine whole wheat flour, baking powder, sea salt and cinnamon. Set aside.
- In a separate bowl whisk together greek yogurt, milk , lemon juice and egg until fully combined and fluffy. Pour your wet ingredients into the dry ingredients and stir with a wooden spoon until a batter forms.
- Fold in your blueberries then place batter into your waffle maker according to its instructions. Mine makes four per batch, using 1/4 cup of the batter for each. While the waffles are cooking, whisk together lemon maple syrup ingredients then pour over your waffles once they are done.
- These taste great with strawberries and granola on top!
Notes
- My waffle maker was able to make 6 medium sized waffles, but the amount varies by the type of waffle maker you have. You can also make these waffles into pancakes by placing on a preheated skillet.
Nutrition
- Serving Size: 2- 3 people