Yields – 12, 4×4 waffles


3 c. whole wheat flour (I use King Authur)

1 ½ t. baking powder

1 t. salt

2 T. sugar

3 c. milk

3 egg yolks

1 t. vanilla

1 stick of butter (melted)

3 egg whites (whipped to a soft peak)

1 pint fresh blueberries

  1. Separate egg yolks and egg whites into separate bowls, set aside.
  2. Combine first five ingredients and whisk to break up any clumps.
  3. Add milk, egg yolks, vanilla, whisk until thoroughly combined.
  4. Add melted butter while whisking constantly.
  5. In a metal, glass, or ceramic bowl whip egg whites to a soft peak. *
  6. Gently fold in egg whites.
  7. Gently fold in blueberries.


Spray your waffle iron with a non-stick cooking spray even if using a non-stick waffle iron. This will prevent blueberries from sticking.

A plastic bowl may be coated with an oil residue and prevent egg whites from whipping correctly. Use a stand mixer with whisk attachment, or a hand mixer, whisk attachment if available, or a hand whisk. *