Breakfast

Multi-Grain Waffles

Buttermilk-soaked oats and whole-grain flours create a hearty batter that bakes into crisp, golden waffles with a tender center and warm, nutty flavor.

Recipe and photo by EatingWell, shared here with credit. View the Original

Multi-Grain Waffles
Total
25 min
Prep
15 min
Cook
10 min
Serves
16

Nutrition per Serving

Calories
195
Protein
8g
Carbs
31g
Fat
5g
Fiber
3g
Sugar
10g
Sodium
379mg

Ingredients

  • 2 cup buttermilk
  • 1/2 cup old-fashioned rolled oats
  • 2/3 cup whole-wheat flour
  • 2/3 cup all-purpose flour
  • 1/4 cup toasted wheat germ, or cornmeal
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 2 large eggs, lightly beaten
  • 1/4 cup packed brown sugar
  • 1 tbsp canola oil
  • 2 tsp vanilla extract

Instructions

  1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
  2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
  3. 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.
  4. 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.