Multigrain Waffles Recipe

Name: Multigrain Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole-wheat pastry flour; 1/4 cup cornmeal; 1/4 cup old-fashioned rolled oats; 1 tablespoon wheat germ, optional; 2 teaspoons baking powder; 1 teaspoon kosher salt; 1/2 teaspoon baking soda; 1 1/2 cups buttermilk; 3 tablespoons grapeseed or vegetable oil, plus more for brushing waffle iron; 3 tablespoons packed light brown sugar; 2 large eggs; Plain low-fat yogurt and your favorite fruit preserves, for topping, optional

Servings: persons

1 1/2 cups whole-wheat pastry flour
1/4 cup cornmeal
1/4 cup old-fashioned rolled oats
1 tablespoon wheat germ, optional
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 tablespoons grapeseed or vegetable oil, plus more for brushing waffle iron
3 tablespoons packed light brown sugar
2 large eggs
Plain low-fat yogurt and your favorite fruit preserves, for topping, optional

1
Special equipment: a waffle iron
2
Preheat a waffle iron to medium-high.
3
Preheat the oven to 200 degrees F (to keep cooked waffles warm).
4
Whisk together the flour, cornmeal, oats, wheat germ, if using, baking powder, salt and baking soda in a large bowl.
5
Whisk together the buttermilk, oil, sugar and eggs in another bowl.
6
Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
7
Lightly brush the top and bottom of the waffle iron with oil.
8
Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing).
9
Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes.
10
Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
11
Top each waffle with yogurt and fruit preserves, if desired.

1025

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 1/2 cups whole-wheat pastry flour, 1/4 cup cornmeal, 1/4 cup old-fashioned rolled oats, 1 tablespoon wheat germ, optional, and more.

Yes, Multigrain 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.

Multigrain Waffles

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