Multi-Grain Waffles

Rating: 4.76 stars
59 Ratings
  • 5 star values: 47
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.

Patsy Jamieson
Source: EatingWell Magazine, Spring 2003

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Recipe Summary

total:
45 mins
Servings:
8
Nutrition Profile:
Low-Calorie
Vegetarian
Nutrition Info
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Ingredients

Directions

  • Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.

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  • Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.

  • Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.

  • Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

Tips

Make Ahead Tip: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

Serving Size: 2 waffles
Per Serving:
195 calories; protein 7.9g 16% DV; carbohydrates 31.3g 10% DV; exchange other carbs 2; dietary fiber 2.5g 10% DV; sugars 10.3g; fat 4.7g 7% DV; saturated fat 1g 5% DV; cholesterol 49mg 16% DV; vitamin a iu 101.6IU 2% DV; vitamin c 0.8mg 1% DV; folate 28.3mcg 7% DV; calcium 141.8mg 14% DV; iron 1.7mg 9% DV; magnesium 47.7mg 17% DV; potassium 220mg 6% DV; sodium 379.3mg 15% DV; thiamin 0.2mg 20% DV; added sugar 7g.
Exchanges:

1 1/2 starch, 1/4 reduced-fat milk, 1/2 lean protein, 1/2 fat

Reviews (59)

Read More Reviews
59 Ratings
  • 5 star values: 47
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Hannah Wolfe
Rating: 5 stars
09/19/2017
I've made these about three times. I used almond milk curdled with vinegar and it worked well. Rice milk did not work as well. A few times I added two scoops of protein powder and some flax seed so that they kept me full for longer. It worked nicely and I plan to try adding 1/4 cup of chia seeds or pepitas next time.:) Read More
EatingWell User
Rating: 4 stars
07/26/2016
Better Storage idea and why you NEED the buttermilk A better way to store these is to layer the extra waffles (once completely cooled on a wire rack) with parchment or wax paper in between and slip as many as will comfortably fit into a gallon size zipping freezer bag and close almost all the way--then insert a plastic drinking straw and suck out all the air and quickly finish closing the zip as you pull out the straw. Then lay flat in freezer. Also I've read a few of you thinking on using coconut or almond milk instead of buttermilk you're going to have a problem with a flat dense waffle if you do. The acid in the buttermilk works in concert with the baking power/soda and gives you the rise for a light texture. At this time idk if adding vinegar or lemon juice to almond/coconut milk would have the same effect as it does when added to regular milk when buttermilk is not available. I guess you could try it to see but you definitely need that acidic component. Read More
EatingWell User
Rating: 4 stars
01/10/2015
multi grain waffles I used egg beaters and it was fine. Maybe could decrease sugar in them if desired. I have similar recipes that say 1 tab honey or 2 tabs sugar. These turned out very well and I would make again. I think the calorie count is per waffle however not for a serving of 2 waffles. Pros: turned out very well in a Belgian waffle maker. I made 10.5 waffles from recipe a generous 1/3 cup Cons: I believe the calorie count should specify per waffle however. Read More
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EatingWell User
Rating: 5 stars
11/02/2014
Better than traditional waffles LOVE this recipe. It's the only one I'll make from now on. It's so healthy and delicious that when I'm in the mood for waffles I have no problem letting myself over-indulge. Pros: Don't have an overwhelming grainy taste so few calories makes more than 8-- I get 10 waffles Cons: double the cinnamon if you want to taste it Read More
EatingWell User
Rating: 5 stars
09/04/2014
These were so yummy. My waffle iron caught fire half way through so I have to finish these as pancakes and it worked great! I think the batter could be made the night before and used in the morning as well. This is my new go to recipe! Read More
EatingWell User
Rating: 4 stars
06/15/2014
Absolutely delicious! I followed the recipe as is and they came out great! They look liquidy but don't worry they'll turn out fine. I can't believe how fewer calories are in this recipe compared to other high-fat sugary waffles. This will be my new go-to recipe. Pros: Healthy waffles without the overwhelming grainy taste Cons: A little liquidy Read More
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EatingWell User
Rating: 5 stars
06/01/2014
Best Wholemeal waffles I've made! The first Wholemeal waffles I made were on 100daysofrealfood.com the website being a favorite of mine I assumed they would be awesome. They were not. Far too dense and flavorless. I found these and while they are a lot of ingredients they took very little hands-on time. I topped mine with a slight drizzle of raw honey and blueberries. Yum! And sooo much more natural and healthful than traditional store-bought waffles. Next time some changes I intend to try include: Subbing light coconut milk for buttermilk Reducing brown sugar and not replacing it with another artificial sweetener (read up on the risks of Splenda AKA sucrose!) Using white Wholemeal flour in place of white flour (in case you have never used it you should. It yields to lighter taste of white flour but still has the fiber of its healthier counterpart) Thank you so much for this recipe! Pros: Soft and light picky little brother and parents love does not stick to iron Cons: More sugar than I would like uses white flour Read More
EatingWell User
Rating: 5 stars
03/02/2014
My husband is starting Weight Watches and the recipe I had for waffles was 698 calories a serving! So I tried this recipe at 188 calories a serving and I couldn't believe how good it was. It actually was better than the one with almost 700 calories. My husband liked them so much he was calculating if he could afford to have two servings! For those who are on WW it's 5 points! Read More
EatingWell User
Rating: 5 stars
02/05/2014
These are the BEST WAFFLES EVER!! I follow the recipe exact and they come out perfect everytime!! Read More
EatingWell User
Rating: 5 stars
07/22/2013
Makes Great Pancakes Too! A very good batter for pancakes or waffles. I used a griddle at 350 degrees and they came out beautifully. Even my little brother who only likes really sweet pancakes devoured them happily. I froze the rest in baggies and will use later. Definately a great recipe Pros: Sweet Read More
EatingWell User
Rating: 5 stars
06/24/2013
Shining epitome of healthy eating My dad who is a fat Italian stuck in his ways said these were the best waffles he ever had. The idea of putting sugar in them was brilliant because no syrup was needed- they were really tasty! Instead if buttermilk I used 1/2 c. Coconut milk 1/2 almond milk and 1 c skim milk. One of the recipes that proves eating well is delicous and easy! Pros: Delicious easy genius Cons: Too perfect? Read More
EatingWell User
Rating: 5 stars
06/23/2013
Sooo Good. Absolutely the best waffles I have eaten. Pros: Easy to make Read More
EatingWell User
Rating: 4 stars
03/17/2013
My batter was runny they stuck but tasted GREAT. First let me say these do taste really good. They are quite sweet and I would not put syrup on them as a result. Yogurt and fruit would be perfect toppers. For some reason my batter turned out runny. I double checked all the measuring cups I used and they were the right amounts. Perhaps my oatmeal didn't soak up as much of the milk as others? I went ahead and used the runny batter anyway. I sprayed the iron with canola oil but the batter still stuck. The kids and I all agree the they taste very good with a hint of angel food cake flavor. I'll try this again next time I'll let the oatmeal soak more than 15 minutes. If it still comes out runny I'll add in some more flour perhaps that will help prevent some sticking. I might also cut the brown sugar in half next time. Pros: tasty Cons: sticks Read More
EatingWell User
Rating: 5 stars
02/17/2013
Definitely use again! I've made several waffle recipes and this one outranks them all. Fluffy tasty easy basic ingredients and only 5 PointsPlus if you're on WeightWatchers (for 2 waffles). Pros: Easy-to-follow directions tastes delicious Cons: None Read More
EatingWell User
Rating: 4 stars
08/16/2012
Awesome! Yum-o! We devoured these even my picky hubby and son. I am a firm believer of using ingredients you already have and don't buy odd things (like buttermilk) that I rarely use. I used regular milk and heavy whipping cream instead of buttermilk. I heated the milk and soaked the (steel cut) oats 25 mins. I was out of vanilla and used maple flavor extract. Instead of oil I substituted applesauce to add a little extra healthiness. Love them and will make them every time we make waffles from now on! Read More
EatingWell User
Rating: 4 stars
08/12/2012
Yummy Waffles! I made a half batch of the batter. We didn't have buttermilk on hand so I made buttermilk using 1 tablespoon of white vinegar with 1 cup minus 1 tablespoon fat free lactose free milk. I substituted corn meal for the wheat germ added about a tablespoon of ground flax seed and added some toasted chopped hazelnuts. Awesome! Pros: Easily Modified Cons: We got 3 8 waffles from 1/2 batch of batter. Read More
Dawn Jacukiewicz Howard
Rating: 4 stars
04/02/2012
So Good for you and YUMMY too!! These were great. I have been looking for healthy breakfast items that my picky daughter would eat and she devoured these. The only difference in the recipe that I made was that I only had 1 cup of low-fat buttermilk so I used 1 cup of 2% milk to make up for it and the waffles turned out great! I didn't find others' comments of the waffles being too gooey or sweet to be true. They cooked up nice and fluffy in my waffle maker and had just the right amount of sugar and cinnamon in them. Will definitely be making these again and again! Pros: Healthy Filling Tasty Read More
EatingWell User
Rating: 4 stars
03/24/2012
These were great. I substituted buckwheat for the whole wheat flour and whole wheat pastry flour for the all-purpose and added a 1/4 finely chopped pecans. Very tasty and VERY filling Read More
EatingWell User
Rating: 4 stars
02/17/2012
Good recipe/made modifications Good recipe easy to make. I ground up the oats with some walnuts then soaked that in buttermilk. I used succanat instead of brown sugar. Cuts down on the sweetness. Was out of cinnamon but they were still great. Will try with cinnamon next time. Will be making this again. Pros: Quick to mix Read More
EatingWell User
Rating: 5 stars
02/12/2012
Never have i ever......had such an amazing waffle!! WOWZERS! After reading through some other reviews I came up with my own version of the recipe as follows: instead of buttermilk used 1 3/4 c vanilla greek yogurt and 1/4 cup 1% milk. Used 1 1/3 c self-rising flour and the cornmeal instead of wheat germ. And instead of using two eggs I used four egg whites added very last (after mixing oat mix and wet mix). Seriously unbelievable! I also grabbed a fresh peach and some agave nectar stuff that's so popular right now and made some syrup concoction on the stovetop. Total hit even with the non-health conscientious boyfriend! The aroma the cinnamon lends while cooking was unreal. Only qualm and this is a very minor one is they weren't too crispy; a minute or two under the broiler - right on the rack - solved the problem. I have an 8 waffle iron and I made 9 waffles with the ingredient amounts called for; using about 1/2 c for each waffle. DO IT. Pros: healthy easy inexpensive Cons: had to put under broiler to add extra crunch Read More
nk.chiemelu@gmail.com
Rating: 2 stars
02/05/2012
Way too sweet Maybe I'm just palate-sensitive to sugar but I found this way too sweet. I definitely didn't think it needed this much sugar maybe about half the amount. I served them with a homemade berry syrup and it was like sugar overload I felt like the brown sugar came out really strong in the mix. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I was looking for a waffle recipe that was similar in calories to the Eggo Nutri-Grain waffles and found this one. The initial investment was more than a box of waffles but I'll get more waffles out of the ingredients in the long run. I didn't get 16 waffles out of this recipe. I used 2/3 cup per the recipe but I still didn't get 16 waffles out of the recipe. I tried twice too. I have a 4x8 waffle maker that makes 2 4" waffles. I put 1/3 cup of the batter in each half. My waffle maker took about 9 minutes to cook the waffles. I tasted one while I was making them. They're really good. I like the multi grain taste of them. I made the second batch with ground ginger instead of the cinnamon. My spice grinder broke and I had some ginger already ground. I haven't tasted those yet but the ones with cinnamon are pretty good. I am hoping they will fill me up and I won't be starving by 10am. I'll just have to see tomorrow morning. Christie Alexandria VA Read More
EatingWell User
Rating: 5 stars
10/30/2011
Wonderful recipe! Great waffles. I used the wheat germ and used only egg whites in place of the entire egg. Also beat the egg whites to stiff peaks before adding them. A.M. MD Read More
EatingWell User
Rating: 5 stars
10/30/2011
I made these 'over-the-top' waffles for a Spring celebration at work. They are very dense and I found that a combination of 1 1/2 cups buttermilk and 1/2 cup fat-free milk lighten the texture a bit. To add even more whole grain goodness I added 1/2 cup of Bob's Red Mill 7-grain cereal which is soaked for 30 minutes along with the oats in step 1. The aroma is amazing. Serve with berries pecans plain yogurt and maple syrup. Marf Sunnyvale CA Read More
EatingWell User
Rating: 5 stars
10/30/2011
I do not use ANY White Flour!! So I use either Whole Wheat pastry Flour or Whole Wheat White flour!! (Yes there is such a thing.) I buy mine at Natural Grocers ( Vitamin Cottage)I think you can buy it also at King Arthur Flour. It is a whole grain. It is very good in recipes. Mildred Colorado Springs CO Read More
EatingWell User
Rating: 5 stars
10/30/2011
Has anyone actually gotten 16 waffles out of this recipe? According to the recipe this is supposed to make 8 servings of 2 waffles a piece. I have actually gotten about 8 standard sized waffles only. fj Saratoga Springs NY Read More
EatingWell User
Rating: 5 stars
10/30/2011
I love this recipe and use egg substitute instead of whole eggs and ground flax grain instead of wheat germ. I serve it with home made sugar-free peach jam. Joyce Portland OR Read More
EatingWell User
Rating: 5 stars
10/30/2011
These are outstanding. I used the cornmeal which gave the waffles a nice crunch. Even non breakfast eaters in our house loved them. fj Saratoga Springs NY Read More
EatingWell User
Rating: 5 stars
10/30/2011
Terrific recipe that works with an array of ingredients; I used ground flax seed for the wheat germ which allowed me to omit the oil (flax is contains healthy omega-3 fats) omitted the brown sugar and topped with powdered sugar and replaced the cinammon with cardamom. The house smelled fantastic for hours. With this easy healthy recipe who needs to bother with store bought waffles? K. Lepping Silver Spring MD Read More
EatingWell User
Rating: 5 stars
10/30/2011
My husband and I prefer these waffles to the standard belgian waffle recipe. They have much more flavor and are a lot moister also not to mention that they are much better for you nutritionally speakiing. Laurie Curtis Whiting ME Read More
EatingWell User
Rating: 5 stars
10/30/2011
Love this recipe and have made it both as pancakes and waffles for years. Always double recipe and freeze the extra for a quick breakfast another day. Have also made it for brunch for friends/family many times. Tastes so good I prefer it plain but my son/guests usually like it with maple syrup. S F Fullerton CA Read More
EatingWell User
Rating: 5 stars
10/30/2011
I served these with berry compote and they're outstanding! I use 2 TBS. lemon juice added to 2 cups skim milk for the buttermilk and they turn out great. A repeater recipe in my house. cupcake CO Read More
EatingWell User
Rating: 5 stars
10/30/2011
Excellent! And I even got my 15 year old daughter to eat it and she doesn't like anything healthy. I did some research on the nutrition information because it did not make sense to me. If using an 8" waffle maker and 2/3 cups of the mixture each time you will get 7 - 8 inch waffles or approx. 180 calories each (if you use nonfat buttermilk). Anonymous Dothan AL Read More
EatingWell User
Rating: 5 stars
10/30/2011
I prepared this recipe as pancakes. They're absolutely delicious! Family members and guests love them. However I don't understand the nutrition information. Can anyone help me out? CA Read More
EatingWell User
Rating: 5 stars
10/30/2011
Love this recipe! I followed it exactly using the batter for pancakes. If you do this make sure you cook them on a medium heat. They brown fast! The oatmeal and brown sugar make it a yummy breakfast treat! Can't believe it's so healthy. My whole family loves them! Anonymous San Diego CA Read More
EatingWell User
Rating: 5 stars
10/30/2011
Yum! They make the whole kitchen smell amazing and they have a great nutty taste. Good with strawberry sauce. I will definitely be making these again. Beth Milwaukee WI Read More
EatingWell User
Rating: 5 stars
10/30/2011
We served these waffles at an office breakfast and they were absolutely delicious. I liked mine plain without syrup. Anonymous Springfield OH Read More
EatingWell User
Rating: 5 stars
10/30/2011
We love these waffles! I use equal parts of fat-free vanilla yogurt and skim milk in place of the buttermilk and I replace one of the eggs with egg substitute. I served these with peach maple syrup (simmered some maple syrup and honey with sliced peaches). Anonymous Pittsburgh PA Read More
EatingWell User
Rating: 5 stars
10/30/2011
These are very good. I have a hard time getting them to crisp up in my waffle iron but they are yummy anyway. And when we freeze them and reheat in the toaster then they come out nice and crisp. Lori Barkhamsted CT Read More
EatingWell User
Rating: 5 stars
10/30/2011
These waffles are SO DELICIOUS that I always now make a bouble batch and freeze them. I can pop one in the toaster any day of the week for a special treat for the kids-and it's healthy! My two year old prefers maple syrup hope you Vermont guys don't mind;-) and my seven year old likes strawberry preseves. My husband bought Eggos the other day and the kids didn't like them! Rachael Dallas TX Read More
EatingWell User
Rating: 5 stars
10/30/2011
I made the batter into pancakes and they were delicious. The nutty flavor of the pancakes paired with maple syrup was a real treat. I liked them better than traditional pancakes. Anonymous Read More
EatingWell User
Rating: 5 stars
10/30/2011
Absolutely delicious! The oats and corn meal lend a great density to the waffles. Husband toddler and I thoroughly enjoyed them and plan to make them our Sunday breakfast waffle. (They also freeze and reheat very well). Read More
EatingWell User
Rating: 5 stars
10/30/2011
Excellent waffles! These are very tasty. My 4 yr. old and my 2 yr. old both asked for seconds! My husband and I both liked them very much as well. Definitely a recipe for the recipe box. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Great whole grain flavor. I substituted all whole wheat flour and egg whites and omitted the brown sugar. They turned out perfect-light and fluffy! For the topping I sauteed fresh strawberries with about 2 teaspoons agave nectar-yum! Read More
EatingWell User
Rating: 5 stars
10/30/2011
I love these waffles! Not only are they much much healthier for me and my family they taste wonderful! This recipe can also be used for great pancakes which came in handy when my waffle maker gave out. This recipe is definetly a keeper:) Read More
EatingWell User
Rating: 5 stars
10/30/2011
Fantastic waffles-- the best out of MANY recipes we've tried. I substitute vanilla yogurt for the buttermilk add in some flax seed and use 4 eggs whites instead of the 2 whole eggs. Beating the egg whites to soft peaks and folding them into the mixture at the very end makes the batter more light and fluffy. This recipe is a keeper! Read More
niferwolfe@aim.com
Rating: 5 stars
10/30/2011
I sauteed blueberries with agave nectar for a healthy and colorful syrup and it was fantastic! Read More
EatingWell User
Rating: 5 stars
10/30/2011
This is most likely the best waffle recipe I've ever come across. When I pop the waffles into the toaster to warm them up the whole kitchen smells amazing! Waffles are even higher on my 'best food' list now! Read More
eatingwell.20.cardozo@xoxy.net
Rating: 5 stars
10/30/2011
My kids loved these waffles. I didn't have any spray oil so the waffles stuck a bit. Perhaps a little more oil in the recipe or get some spray. Delicious! Read More
robynag@cox.net
Rating: 5 stars
10/30/2011
These waffles are absolutely perfect! I sometimes tweak recipes but this one doesn't need it. Great hearty flavor and great fluffy waffle texture. I will never make another waffle recipe again! Read More
EatingWell User
Rating: 5 stars
10/30/2011
Fantastic Waffles! the texture is amazing. Flavor was great. I added 1/4 cup chopped pecans. I will be using this recipe from now on! Thanks. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Just bought a waffle iron today and was looking for a healthy recipe. This is it for me! Very pleased with the flavor that is not super sweet. Froze them for my husband to take to work...no more Pop Tarts! Read More
Gretchen C
Rating: 5 stars
10/29/2011
Easy and BETTER TASTING than traditional waffles! I added 2 TBSP flaxseed meal to batter to add OMEGA 3 and FIBER. Yum!! Read More
EatingWell User
Rating: 5 stars
10/29/2011
I made the recipe for the first time today and I was quite amazed. The waffles are tasty and more filling than using mostly white flour. I did switch out a little of the whole wheat flour for some flax meal and I'm thrilled with the results as well as the taste. Now I would like to sit down and make some other minute changes looking for a bit more texture or maybe crunch in the waffles. Eating only one I froze the rest to toast later (more than likely tomorrow). Read More
EatingWell User
Rating: 5 stars
10/29/2011
I followed the recipe exactly- I had really high hopes after trying the chocolate waffles (which were AMAZING!) but these were a little disappointing. They weren't bad they weren't too sweet but they were a little eggy for some reason. Did anyone else notice that? Read More
EatingWell User
Rating: 5 stars
10/29/2011
This recipe ROCKS! It's the only one I've found that doesn't stick to my waffle iron!! Read More
Bev Smith
Rating: 4 stars
10/29/2011
Yummy but Confused about Portions These waffles were really great. I made the recipe exactly as directed but it only made 8 waffles....not 8 serv ings of 2 waffles per serving as stated. Is nutritional information for 1 waffle or 2? Read More
broombroad
Rating: 5 stars
10/29/2011
Yummy! But portion size is off I discovered this recipe a month or so ago and have made it now 4 times. We really like it! I have tried both corn meal and the wheat germ- prefer taste with the wheat germ actually. Also added in some flaxseed in lieu of some of the whole wheat flour which made no negative impact on the taste. These are so great and I'm thrilled I don't have to put a stick of butter in these to make them yummy. The only main comment I would have is that the portion size does not seem realistic. Using this recipe exactly- it only makes approx 8 waffles on my belgian waffle maker. I eat about 2 (maybe 2.5) and my husband generally eats 3 or 4 and we are not large people with giant appetites. I would say that this actually serves 4 people to be more realistic if I were preparing this for a family but also realize that I should double the calories if feeling the need to count calories. Pros: Healthy and delicious Cons: None Read More
Cheerios
Rating: 4 stars
10/29/2011
Sticky waffles In search of something to make for my breakfast I tried the multigrain waffle recipe for the first time. The first ones came out good with no sticking but the next ones did not measure up to my liking and I ended up with a coated waffle iron and less than normal waffles that did not give me delicious waffles that I like the most. The batter would work better with more flour added. They would still remain nice and light with a topping of your favorite fruit or syrup. Pros: Good fiber content Cons: Runny batter sticks to waffle iron Read More
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