Blueberry Waffles

Yield: 8 (4-inch) waffles (serving size: 1 waffle)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 30%
  • Fat: 6.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 2.7g
  • Protein: 6.4g
  • Carbohydrate: 26.7g
  • Fiber: 1.6g
  • Cholesterol: 29mg
  • Iron: 1.6mg
  • Sodium: 86mg
  • Calcium: 176mg


  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • Dash of salt
  • 1 3/4 cups skim milk
  • 3 tablespoons vegetable oil
  • 2 egg whites, lightly beaten
  • 1 egg, lightly beaten
  • Vegetable cooking spray
  • 1 cup fresh or frozen blueberries
  • Additional blueberries (optional)


  1. Combine first 3 ingredients in a medium bowl; stir well. Combine milk, oil, egg whites, and egg in a small bowl; stir well. Add to flour mixture, stirring until well-blended.
  2. Coat a waffle iron with cooking spray, and preheat. Spoon about 1/3 cup of batter per waffle onto hot waffle iron, spreading batter to edges. Spoon 2 tablespoons blueberries per waffle evenly over batter. Cook 6 to 7 minutes or until steaming stops; repeat procedure with remaining batter and blueberries. Serve with syrup. Garnish with additional blueberries, if desired.
  3. Note: If you are using frozen blueberries, do not thaw them before adding to batter.
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