EatingWell Waffles

EatingWell Waffles

13 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

for serving adjustment
Serving size has been adjusted!
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 13

January 24, 2019
profile image
By: nmchilecat
Okay, I am used to eating Marian Cunningham's Whole Wheat Buttermilk Waffles, which have 3/4C. oil. That is why they are so tasty and crispy! But, that said, I know these waffles are much more healthful. They are good, although they are a little on the dry side. They taste a lot like meringue. In fact, they taste similar to a fortune cookie. They even come out of the waffle iron shiny! We ate them with pure maple syrup, but they would be much better topped with strawberries and a little whipped cream. Oh yeah, we used regular buttermilk...have never seen non-fat buttermilk in this one-horse town!
December 25, 2018
profile image
By: traceyg
Made these exactly as specified (with vanilla). Cooked in my restaurant style Belgium waffle maker. They are perfect - crispy outside and fluffy inside. This recipe is better than the one that came with the waffle maker which included over 8 oz of butter. This is a keeper!
December 24, 2016
profile image
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
profile image
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
profile image
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
profile image
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
profile image
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
profile image
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
profile image
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
More Reviews