Breakfast Multi-Grain Waffles Recipe

Name: Breakfast Multi-Grain Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk; 1/2 cup rolled oats old-fashioned, or oat flour; ⅔ cup whole wheat flour; ⅔ cup flour, all-purpose; 1/4 cup cornmeal toasted, or wheat germ; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon cinnamon; 2 large eggs lightly beaten; 1/4 cup brown sugar packed; 1 tablespoon canola oil; 2 teaspoons vanilla extract

Servings: persons

2 cups buttermilk
1/2 cup rolled oats old-fashioned, or oat flour
⅔ cup whole wheat flour
⅔ cup flour, all-purpose
1/4 cup cornmeal toasted, or wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 large eggs lightly beaten
1/4 cup brown sugar packed
1 tablespoon canola oil
2 teaspoons vanilla extract

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.
4
Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened
5
Coat a waffle iron with cooking spray and preheat.
6
Spoon in enough batter to cover three-fourths of the surface (about 23 cup for an 8-by-8-inch waffle iron).
7
Cook until waffles are crisp and golden brown, 4 to 5 minutes.
8
Repeat with remaining batter.
9
Serve with fresh berries, syrup and butter if desired.

1180

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups buttermilk, 1/2 cup rolled oats old-fashioned, or oat flour, ⅔ cup whole wheat flour, ⅔ cup flour, all-purpose, and more.

Yes, Breakfast Multi-Grain Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breakfast Multi-Grain Waffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions