Whole Wheat Blueberry Waffles


Every once in a while, I like to mix up my standard breakfast routine, yet I want to try to keep things on the healthy side.  I tried this recipe for Blueberry Waffles and thought it was good.  I have to warn you however, my girls did not care for it (see Bread Wars).  In fact, oldest daughter said to me, “Of course you like it, you are used to eating things that taste like cardboard!”  Oh well, I will keep trying with those two picky pants!

There is not any added sugar in this recipe, but when you add your favorite syrup, it becomes plenty sweet. I used pure maple syrup, but I think it would also be yummy with a warm blueberry syrup.

Whole Wheat Blueberry Waffles from Food.com


    • 2 cups whole wheat flour
    • 2 cups milk
    • 1/3 cup oil
    • 1 tablespoon baking powder
    • 2 eggs, separated
    • 1 pinch salt
    • 1 cup fresh blueberries or 1 cup frozen blueberries


  1. Separate the eggs, then beat the whites until they reach the soft peak stage. Set aside.
  2. sift together the flour, salt, and powder.
  3. blend the egg yolks, milk and oil into the flour mixture until well mixed.
  4. carefully fold in the egg whites.
  5. carefully stir in the blueberries–the more movement the berries have in the batter, the more likely they are to turn the batter purple.
  6. spoon onto a greased waffle iron.
  7. cook until done.

I used cooking spray (the blueberries can be sticky) and cooked them for about 6 minutes for a nice crisp waffle.  I also froze the leftovers since hubby and I were the only ones to eat them!  They defrosted nicely for another Saturday morning breakfast.

Nutrition Facts

Serving Size: 1 (88 g)

Servings Per Recipe: 12

Amount Per Serving
Calories 167.0
Total Fat 8.7g
Sodium 136.4mg
Total Carbohydrate 18.5g
Dietary Fiber 2.7g
Sugars 1.3 g
Protein 5.2g