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


Recipe Summary

40 mins
Nutrition Profile:


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; carbohydrates 39.3g; dietary fiber 2.7g; sugars 8.4g; fat 3.8g; saturated fat 0.6g; cholesterol 32.3mg; vitamin a iu 47.2IU; folate 73.8mcg; calcium 98.8mg; iron 2mg; magnesium 34.5mg; potassium 145.3mg; sodium 472.4mg; thiamin 0.3mg; added sugar 4g.

Reviews (6)

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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: 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
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
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
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
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
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: 4 stars
aka Clear-Conscience Waffles These are the same as the Clear-Conscience Waffles from the Eating Well Recipe Rescue Cookbook. 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: 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