Multi-Grain Waffles
Recipe from EatingWell

Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.

Multi-Grain Waffles

by 7  people

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Servings: 4
Yield: 8 servings, 2 waffles each
Prep Time: 30 mins
Total Time: 45 mins
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  • 2   cups 
  • 1/2  cup 
    old-fashioned rolled oats
  • 2/3  cup 
    whole-wheat flour
  • 2/3  cup 
    all-purpose flour
  • 1/4  cup 
    toasted wheat germ, or cornmeal
  • 1 1/2  teaspoons 
    baking powder
  • 1/2  teaspoon 
    baking soda
  • 1/4  teaspoon 
  • 1   teaspoon 
    ground cinnamon
  • 2   
    large eggs, lightly beaten
  • 1/4  cup 
    packed brown sugar
  • 1   tablespoon 
    canola oil
  • 2   teaspoons 
    vanilla extract
Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 23 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

MAKE AHEAD TIP: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.
Nutrition information
Per Serving: cal. (kcal) 188, Fat, total (g) 4, chol. (mg) 55, sat. fat (g) 1, carb. (g) 30, Monosaturated fat (g) 2, fiber (g) 3, pro. (g) 8, sodium (mg) 328, Potassium (mg) 227, calcium (mg) 141.36, Milk () 0.25, Starch () 1.5, Lean Meat () 0.5, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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