Vegan Blueberry Jam Waffles

These vegan waffles already have the jam in the batter! They’re delicious for a lazy weekend breakfast drizzled with jam sauce and sprinkled with powdered sugar!

Putting jam on your waffles is something you have probably done before! But how about putting jam in the waffle batter? This idea came to me one morning when I was looking at a regular waffle considering what to add on top. Jam or powdered sugar? Now how about if the waffle already tasted like jam… and so the idea was born.

Waffles are one of my son’s favorite weekend breakfasts. During the week he basically always asks for the same thing – toast with marmite (a savory yeast spread in case you’re not familiar with it). Followed by plain yogurt with berries and oats. So on the weekend I like to make something a little more special. In the warmer months specifically that always means smoothie bowls. But now that it has gotten so very cold, we needed something else.

Since I prefer dishes without added dairy, I made sure to make these waffles vegan. They’re super delicious and I’m guessing you can easily adjust the taste to that of YOUR favorite jam. My favorite jam flavors are apricot, raspberry and blueberry. So it made sense to use blueberry. We often get jam that has a low sugar content and is very fruity – 75% fruit and 25% sugar is our preference. However, if you can’t get that or prefer a sweeter waffle, you can of course substitute for a jam with a higher sugar content as well.

Since these waffles are naturally not very sweet, they really benefit from the added powdered sugar. And the jam sauce of course! The jam sauce couldn’t be simpler. I just combined jam and a bit of water. There’s no need to cook it down, it’s perfectly drizzable (is that even a word?). If you wanna be fancy, you can warm it up because warm sauce on warm waffles = bliss! But it’s no must!

When you make these waffles, you have to make sure that your waffle maker is well greased. Due to the addition of the jam, they tend to stick more than regular waffles and there’s nothing worse than a waffle half stuck to the waffle maker!! I used coconut oil and just brushed the inside of the waffle maker with it before each waffle – worked like a charm.

Will you make these delicious waffles soon? Or how about my Vegan Peanut Butter Chocolate Chip Waffles?

Vegan Blueberry Jam Waffles

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins
Servings: 7



  1. To make flax "eggs", add ground flax and 4 tbsp of water to a small bowl. Mix well. Put in fridge for 10 minutes and let sit. Take out and mix very well again. 

  2. After the flax "eggs" are ready to use, add to a bowl together with almond yogurt, almond milk and maple syrup. Mix all together well. 

  3. In a separate bowl, mix together all-purpose flour, baking powder, pinch of salt and cornstarch. 

    Mix dry into wet ingredients and mix until just combined. 

    Add 1/2 cup of blueberry jam and mix in quickly. 

  4. Heat up a waffle maker and brush the inside with coconut oil. You will need to do this for each waffle as they tend to stick! 

    Once hot, add about 1/3 cup of batter and bake for about 3 minutes. Repeat until all batter is used up. 

    I use a waffle maker which makes two rectangular shaped waffles at once.
  5. In a little bowl, mix together 1/8 cup of blueberry jam with 2 tbsp of water to make a sauce to drizzle over the waffles. 

    Serve waffles drizzled with sauce and dusted with powdered sugar. Enjoy!


Servings: this recipe makes 7 waffles 

Blueberry jam: I used a low-sugar blueberry jam (75% fruit, 25% sugar) because I prefer eating food that is not over the top sweet. If you prefer them to be sweeter, feel free to use a jam with a higher percentage of sugar. 

Keywords: waffles, vegan waffles, jam waffles, blueberry, blueberry jam waffles, blueberry waffles, vegan, breakfast,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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