EatingWell Waffles

EatingWell Waffles

11 Reviews
From: EatingWell Magazine, July/August 1992

These healthy waffles are made from a blend of whole-wheat and regular flour plus nonfat buttermilk and canola oil. Top with fresh berries or sliced peaches and yogurt for a satisfying start to any day.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 cups nonfat buttermilk, (see Tip)
  • 1 large egg, separated
  • 1 tablespoon canola oil
  • 1 tablespoon vanilla extract, (optional)
  • 2 large egg whites
  • 2 tablespoons sugar


  • Active

  • Ready In

  1. Stir whole-wheat flour, all-purpose flour, baking powder, salt and baking soda in a large bowl. Whisk buttermilk, the egg yolk, oil and vanilla (if using) in a separate bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until moistened.
  2. Beat the 3 egg whites in a grease-free mixing bowl with an electric mixer until soft peaks form. Add sugar and continue beating until stiff and glossy. Whisk one-quarter of the beaten egg whites into the batter. Fold in the remaining beaten egg whites with a rubber spatula.
  3. Preheat a waffle iron. Brush the surface lightly with oil. Fill the waffle iron two-thirds full of batter. Cook until the waffles are crisp and golden, 5 to 6 minutes. Repeat with the remaining batter, brushing the surface with oil before cooking each batch.
  • No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition information

  • Serving size: 1 waffle
  • Per serving: 229 calories; 4 g fat(1 g sat); 3 g fiber; 39 g carbohydrates; 10 g protein; 74 mcg folate; 32 mg cholesterol; 8 g sugars; 4 g added sugars; 47 IU vitamin A; 0 mg vitamin C; 99 mg calcium; 2 mg iron; 472 mg sodium; 145 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ other carbohydrate, ½ fat

Reviews 11

December 24, 2016
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By: Jenny
I substituted whole wheat flour for white all purpose flour as I didn't have any in the pantry. Waffles were nice, fluffy inside, crispy on the outside & very light. Will definitely keep this recipe!
January 30, 2014
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By: EatingWell User
Excellent waffles This recipe was great! I made it as written. It was so delicious that I definitely ate one too many waffles. Compared to my usual recipe that includes 1/2 a cup of oil, these tasted as good or better. Give them a try! Pros: more protein Cons: lots of dishes
September 09, 2013
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By: EatingWell User
Very tasty and light waffles No overloaded with fat like other waffles. I replaced sugar with 1 tbs agave syrup, added 1 tsp cinnamon (we are cinnamon lovers :), and baking depends definitely of your waffle maker power. Definitely to save this recipe for the future use. Pros: Light, no too sweat, fluffy, easy to make it, ir can be used with sour as well as sweet toppings
April 17, 2013
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By: EatingWell User
Not the Best, but Tasty and Healthy I made these 100% whole wheat by using 1 cup of White Whole Wheat Flour, and 1 cup of Whole Wheat Pastry Flour. They were light, crisp outside, and fluffy inside. Although they taste great, I won't say they're the best waffles I've ever had. After all, butter does add great flavor to waffle recipes. But as another reviewer called them, they're clear conscience waffles and fit into my nutrition goals. On my particular waffle iron, it was 6 minutes and not 5 to get those great crispy edges. I also got 5 waffles (round 7-inch), not 6. Pros: crisp outside, fluffy inside, healthy
March 16, 2013
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By: EatingWell User
Eating Well Waffles I also substituted Whole Wheat Flour for the All Purpose Flour but I used White Whole Wheat. It is more finely milled and the bits of hull are very tiny. My diners could not believe they were eating Whole Wheat Waffles. I also substituted Splenda for the sugar and it worked well. This is a definite keeper recipe. Pros: Light, Crisp, tasty Cons: None really
February 01, 2013
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By: EatingWell User
the best waffles i ever had It was beautiful, and delicious i couldn't stop eating it I will keep eating it no matter what people say *^*
December 16, 2012
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By: EatingWell User
Light, Fluffy, Delicious! So delicious! I had been looking for a light, healthier version of waffles and this is it! I substituted the all purpose flour for whole wheat and they still turned out light and fluffy. I would definitely recommend spraying your waffle maker with oil as they will stick. Perfect recipe! Pros: Fluffy, Crisp, Light
June 17, 2012
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By: EatingWell User
Healthy, but still good. We've been using the Betty Crocker waffle recipe which is crispy, but calls for a whopping 1/2 c. of melted butter. To get a really crispy waffle you need the fat, but I found this recipe is an excellent compromise. While these weren't exactly crispy, they held together and weren't floppy either. The whipped egg whites add volume and you can't beat the miserly 1 T. of oil. Good-bye Betty, hello Eating Well! Pros: Not full of butter, tasty Cons: Not as crispy as butter-laden waffles
January 20, 2012
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By: EatingWell User
finally found a good waffle recipe! I've been looking for a healthy recipe that I can adapt to be gluten-free, and I've finally found it. Here are the changes I made: For flour, I used 1 cup brown rice flour blend ( Betty Hagman is good), 2/3 cup millet flour, and 1/3 cup coconut flour. I increased the baking soda to 1/2 tsp. and added 1/2 tsp xanthan gum. I followed the rest of the recipe as written, and it was delicious! Pros: crisp outside, fluffy in the center Cons: none
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