Blueberry Pie Waffles Recipe
Two waffles topped with blueberry pie filling, graham cracker, powdered sugar, and fresh blueberries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Waffle Batter
Blueberry Pie Filling
Toppings & Garnish
Method
Waffle Batter
Preheat and mix dry
Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
Make batter
Pour the wet mixture into the dry ingredients and stir gently until just combined; small lumps are okay. Do not overmix. Let the batter rest for 5 minutes while you prepare the filling.
Cook waffles
Lightly grease the preheated waffle iron. Pour batter (amount per waffle depends on your iron, about 1/2 to 3/4 cup) and cook until golden and crisp, about 3-5 minutes, following your waffle iron's indicator. Repeat to make two waffles. Keep waffles warm in a low oven (about 200°F / 95°C) on a baking sheet while finishing the filling and assembling.
Blueberry Pie Filling
Prepare slurry
In a small bowl whisk the cornstarch into the 1/4 cup water until fully dissolved to make a slurry.
Cook filling
Place a medium saucepan over medium heat. Add the blueberries, granulated sugar, lemon juice, lemon zest, and cinnamon. Stir to combine and cook 2-3 minutes until blueberries begin to soften and release juices.
Thicken
Stir the cornstarch slurry one more time, then pour it into the saucepan with the blueberries. Continue to cook and stir for another 2-4 minutes until the mixture thickens to a glossy, jammy consistency. If it becomes too thick, stir in up to 1-2 tablespoons more water. Remove from heat and stir in the 1 tablespoon butter until melted for shine and flavor. Taste and adjust sugar or lemon if desired. Let cool slightly — it will thicken more as it cools.
Toppings & Garnish
Prepare graham cracker crumbs
If not already crumbs, pulse graham crackers in a food processor or place in a zip-top bag and crush with a rolling pin until you have about 1/2 cup of coarse crumbs.
Assemble waffles
Place two warm waffles on serving plates. Spoon a generous portion (about 1/2 to 3/4 cup) of the warm blueberry pie filling evenly over each waffle, allowing some sauce to run over the sides.
Add finishing touches
Sprinkle graham cracker crumbs evenly over the blueberry topping. Dust with powdered sugar. Scatter the fresh blueberries on top. If using, add a dollop of whipped cream and drizzle maple syrup lightly. Serve immediately while waffles are warm and filling is slightly warm for best contrast.