Bisquick™ Waffles
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3.5
6 reviews
Good
Bisquick™ Waffles
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How to make fast, easy and delicious Bisquick™ waffles. This recipe doubles well for a larger batch if desired.
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Ingredients
- 2 cups baking mix Original Bisquick™ brand
- 1 1/3 cups milk
- 1 large egg
- 2 tablespoons vegetable oil or melted butter
Instructions
- Preheat your waffle iron according to your manufacturer's instructions. Using a pastry brush, lightly grease the waffle iron with vegetable oil.
- In a medium bowl, combine all of the ingredients until mixed together completely.
- Once the waffle iron is preheated completely, pour or ladle the batter into your waffle iron using the amount of batter recommended by the manufacturer.
- Cook the waffles according to the instructions with your waffle iron. ( the light goes out signaling they are done, a certain length of time, etc.)If you don't have these instructions a good method is cooking them until the waffles stop steaming, they should then be baked inside and crispy on the outside when that happens.
- Remove the waffle(s) carefully and plate. Serve with whipped cream, syrup and fresh berries for a perfect breakfast.
Notes
- This makes 12 waffles
Nutrition Information
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Calories
128kcal
(6%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
19mg
(6%)
Sodium
273mg
(11%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
67IU
(1%)
Vitamin C
1mg
(1%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12waffles
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 273mg | 11% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.5
6 reviews
Good
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