Low Sodium Blueberry Cornbread Waffles

Store bought waffles are always packed with preservatives, especially sodium. If you’ve every tried converting your favorite pancake or waffle recipe to a low sodium version, you’ve probably struggled to get nice fluffy results. I cant tell you how any dense waffles I’ve made. These low sodium blueberry cornbread waffles are anything but dense, easy to make, and delicious!

low sodium blueberry waffles
Anthony Valentine

Low Sodium Blueberry Cornbread Waffles

5 from 1 vote
Sodium 66 mg
Potassium 279 mg
Phosphorus 195 mg
Protein 11 g
Store bought waffles are always packed with preservatives, especially sodium. If you've every tried converting your favorite pancake or waffle recipe to a low sodium version, you've probably struggled to get nice fluffy results. I cant tell you how any dense waffles I've made. These low sodium blueberry cornbread waffles are anything but dense, easy to make, and delicious!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 5
Calories 361 kcal
Cuisine American, French

Ingredients 

  • 1 1/4 cup All purpose flour
  • 3/4 cup Cornmeal
  • 1/4 cup White Sugar
  • 1 1/2 tsp Salt-Free Baking Powder
  • 1 1/2 cup Low fat milk
  • 1/4 cup Lemon juice
  • 2 Large eggs
  • 2 tbsp Unsalted butter (melted)
  • 1 tsp Vanilla
  • 1 cup Blueberries, fresh

Instructions 

  • Preheat the waffle iron while you are mixing up the waffles.
  • In a medium bowl, mix together the dry ingredients.
  • In another larger bowl, whisk together the milk, lemon juice, eggs, butter, and vanilla.
  • Add the dry ingredients to the wet ingredient and stir just until combined.
  • Gently fold in the blueberries, being sure not to overmix.
  • Pour batter into the waffle iron* and bake the waffles, one at a time until gold brown. Serve with berry syrup.

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