A favorite brunch recipe! These whole wheat waffles are made even better with an easy, homemade blueberry maple syrup.

We made a decision last year to "leggo the Eggo"s. We always knew that they were not a healthy choice for our kids, but we fell into the convenience trap on mornings that they opted for something other than cereal. Now that we own a waffle maker, we are able to make whole wheat waffles that not only taste a heck of a lot better, but also provide the boys with a dose of fiber to sustain through the morning. Waffles, topped with fresh fruit and nuts, are now a staple on Sunday mornings and we always make a double batch, freezing the leftovers for convenient weekday breakfasts.

While we are often satisfied with warm maple syrup (the real stuff only please - I beg you) to drizzle over our waffles, I decided to change things up a bit with this fruit syrup. The blueberries and maple syrup are combined, brought to a boil, and reduced to a chunky sauce that soaks straight into the center of the tender waffles. It takes all of 12 minutes to make, and can be prepared in advance and reheated before serving.

Syrup:
Combine blueberries and maple syrup in a medium saucepan set over medium-high heat.

Bring the mixture to a boil, stirring occasionally, and cook until reduced to a generous 1 cup, about 12 minutes. If making ahead of time, reheat the syrup before serving.

Waffles:
In a large bowl, whisk together flour, baking powder, salt, cinnamon and ginger. In a medium bowl, whisk together egg, milk, maple syrup, vanilla and oil. Pour the wet ingredients over the dry ingredients and stir just until smooth. Stir in blueberries.

Make waffles according to your waffle maker instructions.

Other waffle recipes with fruit:

Recipe Girl's Spiced Apple Buttermilk Waffles
Fresh's Belgian Waffles with Strawberries, Honey & Fresh Whipped Cream
Cafe Liz's Banana Amaretto Waffles

Printable Recipe

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Whole Wheat Waffles with Blueberry Maple Syrup

A favorite brunch recipe! These whole wheat waffles are made even better with an easy, homemade blueberry maple syrup.

5 from 3 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Whole Wheat Recipe

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: to Eight 8-inch Waffles And 1 Cup Syrup

Calories: 439kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Syrup:

1 cup fresh or frozen blueberries
1 cup pure maple syrup

The Waffles:

1 ½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
1 large egg
1 ½ cups skim milk
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
⅓ cup canola oil
1 cup fresh or frozen blueberries

Instructions

The Syrup:

Combine blueberries and maple syrup in a medium saucepan set over medium-high heat. Bring the mixture to a boil, stirring occasionally, and cook until reduced to a generous 1 cup, about 12 minutes. If making ahead of time, reheat the syrup before serving.

The Waffles:

In a large bowl, whisk together flour, baking powder, salt, cinnamon and ginger. In a medium bowl, whisk together egg, milk, maple syrup, vanilla and oil. Pour the wet ingredients over the dry ingredients and stir just until smooth. Stir in blueberries.
Make waffles according to your waffle maker instructions.

Notes

Syrup recipe from Gourmet Magazine.
Waffles adapted from King Arthur Flour.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Comments

5 from 3 votes (1 rating without comment)