Multi-Grain Waffles Recipe

Name: Multi-Grain Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk; ½ cup old fashioned oats; ⅔ cup whole wheat flour; ⅔ cup all-purpose flour; ¼ cup toasted wheat germ or ¼ cup cornmeal; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon ground cinnamon; 2 large eggs, lightly beaten; ¼ cup packed brown sugar; 1 tablespoon canola oil; 2 teaspoons vanilla extract

Servings: persons

2 cups buttermilk
½ cup old fashioned oats
⅔ cup whole wheat flour
⅔ cup all-purpose flour
¼ cup toasted wheat germ or ¼ cup cornmeal
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
¼ cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract

1
Mix buttermilk and oats in a bowl; let stand for 15 minutes.
2
Whisk the flours, wheat germ, 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 3/4 of the surface (about 2/3 cup for an 8 x 8 inch waffle iron).
7
Cook until waffles are crisp and golden brown, 4-5 minutes.
8
Repeat with remaining batter.
9
For pancakes-coat a large nonstick skillet with cooking spray; heat over medium heat.
10
Using about 1/4 cup batter for each pancake, cook until the bottoms are golden and small bubbles start to form on the tops, about 3 minutes.
11
Flip and cook until pancakes are browned and cooked through, 1-2 minutes.

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, ½ cup old fashioned oats, ⅔ cup whole wheat flour, ⅔ cup all-purpose flour, and more.

Yes, 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!

Multi-Grain Waffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions