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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1992


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

229 calories; protein 10g 20% DV; carbohydrates 39.3g 13% DV; exchange other carbs 2.5; dietary fiber 2.7g 11% DV; sugars 8.4g; fat 3.8g 6% DV; saturated fat 0.6g 3% DV; cholesterol 32.3mg 11% DV; vitamin a iu 47.2IU 1% DV; vitamin cmg; folate 73.8mcg 18% DV; calcium 98.8mg 10% DV; iron 2mg 11% DV; magnesium 34.5mg 12% DV; potassium 145.3mg 4% DV; sodium 472.4mg 19% DV; thiamin 0.3mg 27% DV; added sugar 4g.

Reviews (14)

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14 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
I use to make this waffle recipe all the time with leftover buttermilk. I never liked it was too soggy/not crispy on the outside and tender on the inside like buttermilk waffles should be. Plus it was very time consuming with whipping up the egg white and lots of dirty dishes. ( I do tons of cooking and almost opened my own bakery and restaurant and studied baking in NYC. So cooking is a big part of my life.) Then I searched for a better low fat waffle recipe. I found out it is the oil that makes it crispy which this only has one tablespoon to keep it light. Sugar makes it caramelize. I found a 100 calorie Belgian waffle recipe on spark people plus you can put everything in the blender switch the skim milk to buttermilk. I added 3 tablespoons of sugar instead of 3 teaspoon and 2 tablespoons of vanilla switched the oil for butter.The spark people recipe has less fat and calories than this recipe even with the modifications I made. Read More
Rating: 4 stars
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! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
Compared to the Multi-Grain Waffles from EatingWell I made last week these were fluffy crispy and oh-so good. I wrote about them in my food blog "Eating the Rainbow": Read More
Rating: 4 stars
aka Clear-Conscience Waffles These are the same as the Clear-Conscience Waffles from the Eating Well Recipe Rescue Cookbook. Read More