Gluten-Free Blueberry Waffles with Blueberry Compote (Dairy-Free)

We have been getting the sweetest blueberries this summer! My kids love blueberries so much, they could eat a whole bowl in one sitting. With these amazing summer blueberries, we knew we needed to make our recipe for deliciously crispy on the outside, fluffy and juicy on the inside, Gluten-Free Blueberry Waffle with Blueberry Compote. The recipe uses our Crispy Gluten-Free, Dairy-Free Waffle base, but we amp it up a bit with the fresh blueberry flavor. These waffles can be batched in advance as well if you are into meal-prep, kept in the fridge or freezer, and will crisp up very nicely in an oven or toaster.

What really puts these waffles over the top is the homemade blueberry compote. I love this compote because it cooks up in less than 15 minutes on the stove top and uses a just bit of maple syrup as the sweetener (unrefined sugars for the win!) I love to save the extra Blueberry Compote and stir it into gluten-free oatmeal the next day. My kids love adding a little spoonful of it on top of their yogurt. It would also be amazing on either dairy or non-dairy vanilla ice cream.

Check out other great gluten-free, dairy-free recipes to add to your weekly rotation:

• Fluffy Easy Pancakes (Gluten and Dairy-Free)

• Gluten-Free Chicken Pot Pie (Dairy-Free)

• Oven-Baked Honey Garlic Chicken Thighs with Coconut Brown Rice

• Fudgy Gluten-Free Chocolate Banana Mini Muffins Muffins (Dairy-Free)

  
  

If you try this recipe, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!

How to make these Gluten-Free Blueberry Waffle with Blueberry Compote

Make the Blueberry Compote:

Combine: In a small saucepan over medium-low heat, combine the 2 cups blueberries, 1 tbsp water, 1/2 tsp vanilla extract, 3 tbsp maple syrup. Add 1 tsp lemon juice.

Fresh blueberries in a stainless steel saucepan next to a small glass bowl of liquid ingredient.

A hand using a red 1 teaspoon measuring spoon to add liquid to fresh blueberries in a saucepan.

Stirring a pot of fresh blueberries with a wooden spoon on a wooden cutting board.

Simmer & Break Down: Cook for 8–10 minutes, stirring occasionally. Lightly press a few berries against the side of the pan with a spoon to burst them and release their natural juices. Let the liquid reduce into a light, glossy syrup. Finish: Set aside to cool for at least 5 minutes, then top over your waffles.

Blueberries bubbling and steaming in a saucepan on the stovetop as they cook down.

A wooden spoon stirring a thick, dark purple blueberry compote in a pot.

Finished homemade blueberry sauce cooling inside a glass bowl, showcasing a rich texture.

Make the Blueberry Waffles:

Preheat the Iron and Whisk the Dry Ingredients : Turn on your waffle iron to a medium setting so it is thoroughly hot. In a large bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, ground cinnamon, and salt until completely blended.

A large glass mixing bowl containing flour side-by-side next to a small white dish

Baking powder, baking soda, and ground cinnamon added directly into the bowl of dry ingredients

The dry ingredients for gluten-free waffle batter completely mixed together in a large glass bowl.

Mix Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Whisk in the almond milk, avocado oil, maple syrup, vanilla extract, and apple cider vinegar until smooth.

Wet ingredients for waffle batter measured out in a glass measuring cup and five small white bowls.

A hand using a metal wire whisk to blend the wet waffle batter ingredients together in a glass cup

Combine: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until the flour is fully incorporated and no dry spots remain.

Pouring the wet mixture into the dry flour ingredients and whisking them together in a green bowl

A completely smooth, blended gluten-free and dairy-free waffle batter with a metal whisk resting

Rest the Batter and Cook: Let the batter sit undisturbed for 5 minutes. The tapioca flour will thicken the mix, and the apple cider vinegar will react with the baking soda to create air bubbles (this will give your waffle an amazing fluffy texture). Lightly spray your waffle iron with avocado oil. Pour or scoop (I like to use a cookie scoop) the batter onto the hot iron, close it, and cook until the waffle fully stops steaming.

A metal cookie scoop or batter scoop held above a bowl of waffle batter

Waffle batter poured into a four-square waffle iron and topped evenly with fresh blueberries

Cool for Crispness and Enjoy: Place the cooked waffles onto a wire cooling rack instead of stacking them on a plate. This allows steam to escape so they stay crisp. Allow them to cool for 1-2 minutes.

Top with Blueberry Compote: Pour the delicious, slightly cooled Blueberry Compote over your waffles or put in ramekins for easy waffle dipping (my kids' favorite). Top with additional fresh blueberries if desired.