Whole-Grain Waffles

Whole-Grain Waffles

1 Review
From: EatingWell Magazine, March 1998

Take a break from your ordinary waffle routine with this oat-and-nut studded version.

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.
  • 2 cups buttermilk
  • ⅔ cup rolled oats
  • ¾ cup all-purpose flour
  • ⅓ cup whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ cup finely chopped walnuts, or pecans (optional)
  • 1 large egg, lightly beaten
  • 1 large egg white, lightly beaten
  • ¼ cup packed brown sugar
  • 1 tablespoon canola oil
  • 1 tablespoon vanilla extract


  • Active

  • Ready In

  1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
  2. Preheat waffle iron. Preheat oven to 200°F.
  3. Whisk all-purpose and whole-wheat flours, baking powder, baking soda, salt and cinnamon in a mixing bowl. Stir in nuts, if using.
  4. Whisk egg, egg white, brown sugar, oil and vanilla into oats. Whisk into dry ingredients until just moistened.
  5. Lightly coat waffle iron with nonstick spray. Spoon in batter and cook until the waffle is crisp and golden. Transfer to oven to keep warm. Repeat with remaining batter, lightly coating iron with nonstick spray each time, if necessary.

Nutrition information

  • Per serving: 253 calories; 8 g fat(1 g sat); 3 g fiber; 36 g carbohydrates; 9 g protein; 16 mcg folate; 34 mg cholesterol; 14 g sugars; 86 IU vitamin A; 1 mg vitamin C; 206 mg calcium; 2 mg iron; 611 mg sodium; 222 mg potassium
  • Nutrition Bonus: Calcium (21% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 other carbohydrate, 1 fat

Reviews 1

April 21, 2014
profile image
By: Marlene Haigh
healthy and good very tasty, even without the nuts. Pros: very light and crispy taste, Cons: had to add more flour, too thin
More Reviews