Wholegrain Waffles Recipe

Name: Wholegrain Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups soymilk (not the light variety), plus more if needed; 1 1/2 tablespoons freshly squeezed lemon juice; 1 1/4 cups whole wheat pastry flour (not bread flour), plus more if needed; 1/2 cup cornmeal; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 3 tablespoons neutral oil, such as corn or canola, plus additional oil or pan spray for greasing the waffle iron; 2 tablespoons maple syrup

Servings: persons

1
In a 2-cup liquid measure, combine the soymilk and lemon juice; set aside.
2
(The mixture will curdle.)
3
Set a large strainer or sifter over a bowl.
4
Measure in the flour, cornmeal, salt, baking soda, baking powder, and cinnamon.
5
Stir or sift the dry ingredients into the bowl.
6
Stir the oil and maple syrup into the soymilk.
7
Make a well in the center of the dry ingredients and add the liquid.
8
Stir with a fork just until blended.
9
The batter should be medium-thick but still pourable; if its too runny, stir in a tablespoon or two more flour.
10
Alternatively, if the batter becomes very thick as it stands, stir in a tablespoon or two of soymilk.
11
When the waffle iron is ready, brush the top and bottom with oil or mist with pan spray.
12
Pour a generous 1/2 cup of batter over the surface.
13
Bake according to manufacturers directions until crisp, usually 5 to 6 minutes.
14
Serve immediately or transfer to a cooling rack and keep warm in the oven while you are preparing the remaining waffles.
15
Other Ideas:
16
Add 2 tablespoons of shelled, unsalted sunflower seeds to the batter.

245

kcal

Calories

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

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 10 ingredients. The key ingredients include: 1 1/3 cups soymilk (not the light variety), plus more if needed, 1 1/2 tablespoons freshly squeezed lemon juice, 1 1/4 cups whole wheat pastry flour (not bread flour), plus more if needed, 1/2 cup cornmeal, and more.

Yes, Wholegrain 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!

Wholegrain Waffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions