Gluten-Free Blueberry Waffles with Blueberry Compote (Dairy-Free)
Updated: 10 hours ago
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This crispy gluten-free, dairy-free blueberry waffle recipe has a warm homemade blueberry compote. It is easy to make and naturally sweetened with no refined sugar!
Why You Will Love These Sweet Gluten-Free Blueberry Waffles
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.
I love making waffles, but our old waffle maker just wasn't cutting it. I have really been prioritizing non-toxic home products and cookware so my husband surprised me for my birthday with the GreenPan Elite 4-Square Belgian & Classic Waffle Maker. This waffle maker is AMAZING! It is completely non-toxic and free of PFAS, which is really important to me. It is made with GreenPan's awesome Ceramic Nonstick coating. What I love the most is that the waffle plates are interchangable and come off. Even more amazing, they can be cleaned in the dishwasher! This waffle maker seriously makes the best crispy on the outside, pillowly on the inside waffles!
Check out Shop My Kitchen Essentials for other great gluten-free cooking products and non-toxic kitchenware I use in my home.
Open, empty Green Pan Waffle Iron Removable plates from the Green Pan waffle iron
Frequently Asked Questions: Gluten-Free Blueberry Waffle with Warm Blueberry Compote
How do I stop the fresh blueberries from sinking to the bottom of the batter bowl?
Rather than stirring blueberries directly into the main bowl of batter, sprinkle them onto the batter after you pour or scoop it onto the hot waffle iron. This ensures even distribution and prevents berries from burning against the waffle plate.
Why do my gluten-free waffles get soft or soggy?
Gluten-free waffles trap steam quickly after cooking. To keep them light and crisp, transfer cooked waffles directly to a wire cooling rack in a single layer instead of stacking them on a plate. For maximum crispiness, keep them in a 200°F (95°C) oven while baking remaining batches.
Why is there apple cider vinegar in this waffle batter and will I taste it?
No, you will not taste it at all. Apple cider vinegar reacts with the baking soda to generate carbon dioxide bubbles. This reaction helps create a light, airy, and fluffy texture on the inside of the waffle while keeping the exterior crisp.
Can I meal-prep and freeze these gluten-free waffles?
Yes you can, and I totally recommend this. Let the waffles cool completely on a wire rack, then flash-freeze them on a baking sheet for 1–2 hours. Transfer to a freezer-safe bag or airtight container separated by parchment paper. Reheat frozen waffles directly in a toaster or toaster oven at 350°F (175°C) for 3–5 minutes until warm and crisp.
Is this recipe grain-free as well as gluten-free?
Yes, it is grain-free. Because the base relies on almond flour and tapioca starch rather than rice or oat flour, this recipe is naturally grain-free, refined sugar-free, and dairy-free.
What should I do if I don't have tapioca flour?
You can substitute arrowroot starch or potato starch at a 1:1 ratio to preserve the chew and crispness.
Can I use frozen blueberries if I don't have fresh?
Yes, you can. Don't thaw them first. When making your waffle, pour your waffle batter into the hot waffle iron first, then sprinkle the frozen berries directly onto the batter before closing the lid. Because the berries are frozen, they will temporarily drop the temperature of the waffle iron. You may need to cook the waffles for 30 to 60 seconds longer than usual. If you use frozen blueberries in your compote, skip the added water as the frozen berries will release some additional liquid as they heat up. You also may need to reduce the blueberry compote for 2-3 extra minutes on the stove.
Substitutions & Customizations
Oil Substitutions
Use melted coconut oil for a subtle sweet note (refined or unrefined both work). Ensure your wet ingredients are at room temperature so coconut oil does not re-solidify and create chunks of oil in your batter.
Milk Alternatives
Any plant-based or dairy milk works at a 1:1 ratio.
Oat milk or almond milk are recommended. Coconut milk works too but adds fat which will produce a richer waffle.
Sweeteners
Honey or agave nectar can be used instead of maple syrup in both the waffle batter and the blueberry compote.
Check out other great gluten-free, dairy free recipes:
How to make these Gluten-Free Blueberry Waffle with Blueberry Compote
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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
Step 5: 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
Step 6: 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 (I used the GreenPan Elite 4-Square Belgian & Classic Waffle Maker). 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
Step 7: 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.
Step 8: 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.
Syrup Tip: We love using our Le Creuset Heritage Stoneware Gravy Boat to pour the warmed blueberry compote!
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