Multigrain Waffles

  • prep time20 min
  • total time 40 min
  • serves 8

These slightly nutty waffles are packed with three different grains. Top with yogurt and fruit preserves for a hearty, healthy start to your morning.

11 Ratings
Directions for: Multigrain Waffles


1 ½ cups whole-wheat pastry flour

¼ cup cornmeal

¼ cup old-fashioned rolled oats

1 Tbsp wheat germ (optional)

2 tsp baking powder

1 tsp kosher salt

½ tsp baking soda

1 ½ cups buttermilk

3 Tbsp grapeseed or vegetable oil, plus more for brushing waffle iron

3 Tbsp packed light brown sugar

2 large eggs

Plain low-fat yogurt and your favourite fruit preserves, for topping (optional)


1. Preheat a waffle iron to medium-high. Preheat the oven to 200ºF (to keep cooked waffles warm). Whisk together the flour, cornmeal, oats, wheat germ, if using, baking powder, salt and baking soda in a large bowl. Whisk together the buttermilk, oil, sugar and eggs in another bowl. Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).

2. Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.

3. Top each waffle with yogurt and fruit preserves, if desired.

Tips and Substitutions

The waffles can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300ºF oven until warmed through and crisp.

Special equipment: Waffle iron

Source and Credits

Copyright 2013 Television Food Network, G.P. All rights reserved

Courtesy of Food Network Kitchen

See more: Breakfast, Brunch, Eggs/Dairy, Rice/Grain, Fruit

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