Lemon Poppy Seed Waffles with Fresh Blueberries

Prep Time 15 minutes

Cook Time 12 minutes


Makes 6 servings


1-1/2 cups fresh or frozen blueberries, thawed
1/2 cup plus 1 teaspoon sugar substitute,* divided
3/4 cup all-purpose flour
1/3 cup whole wheat flour
2 teaspoons poppy seeds
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup low-fat buttermilk
3/4 cup cholesterol-free egg substitute
1 tablespoon canola oil
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
1 teaspoon powdered sugar

*This recipe was tested with sucralose-based sugar substitute.


  1. Combine blueberries and 1 teaspoon sugar substitute in small microwavable bowl. Microwave on MEDIUM (50%) 3 to 4 minutes or until warm. Set aside.
  2. Combine flours, remaining 1/2 cup sugar substitute, poppy seeds, baking powder, baking soda, and salt in medium bowl; stir to mix well.
  3. Combine buttermilk, egg substitute, oil, lemon peel and vanilla in another medium bowl; stir to combine. Add buttermilk mixture to flour mixture; stir just until moistened.
  4. Spray waffle iron with nonstick cooking spray; preheat. Spoon about 1/4 cup batter into waffle iron, spreading batter to edges. Cook 4 to 5 minutes or until steaming stops. Repeat with remaining batter.
  5. Sprinkle waffles with powdered sugar. Serve with blueberry sauce.

Nutritional Information

Serving Size: 1 (4-inch) waffle with 1/4 cup blueberries
Calories 171
Calories from Fat 23 %
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 1 mg
Carbohydrate 26 g
Fiber 2 g
Protein 7 g
Sodium 213 mg

Dietary Exchange

Starch 1-1/2
Fruit 1/2
Meat 1/2

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