Pixicook
LoginGet Started
    HomeRecipesBreakfastWhole-Grain Waffles
    recipe image

    Whole-Grain Waffles

    clock-icon30 minutes
    author-image
    Author
    Pixicook editorial team

    Hearty and nutritious whole-grain waffles made with a mix of whole-grain flours and buttermilk for a tender texture.

    Ingredients for Whole-Grain Waffles

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Whole Wheat Pastry Flour

    cups

    Substitute chevron-down

    Mixed Whole-Grain Flours

    cups

    Substitute chevron-down

    Baking Powder

    teaspoons

    Substitute chevron-down

    Baking Soda

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Sugar, optional

    tablespoons

    Substitute chevron-down

    Buttermilk

    cups

    Substitute chevron-down

    Eggs

    each

    Substitute chevron-down

    Unsalted Butter, melted

    tablespoons

    Substitute chevron-down

    How to Make Whole-Grain Waffles

    1. Combine Dry Ingredients

    In a large bowl, combine 1 cup of whole-wheat pastry flour, 1 cup of mixed whole-grain flours, 1½ teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and if you like a touch of sweetness, add 1 tablespoon of sugar. Stir these together to ensure an even distribution of the leavening agents.

    2. Mix Buttermilk and Eggs

    Measure out 2 cups of buttermilk in a large measuring cup. Add 3 eggs to the buttermilk and whisk them together until you have a smooth, unified mixture. This step is crucial because the acidity of the buttermilk and the eggs work together to create a tender waffle texture.

    3. Combine Wet and Dry Ingredients

    Pour the buttermilk and egg mixture into the bowl with the dry ingredients. Using a spoon, gently stir until everything is just combined. Be careful not to overmix; stop stirring as soon as you see no large clumps of flour.

    4. Add Melted Butter

    Once combined, pour in the 8 tablespoons of melted butter and stir again until the batter is well mixed. If you find the batter too thick, add a little more buttermilk to reach your desired consistency. A slightly thinner batter will spread more easily in the waffle iron.

    5. Cook the Waffles

    Preheat your waffle iron and, once hot, pour in enough batter to fill the iron without overflowing. Cook until the waffles are crisp and golden, which usually takes a few minutes, depending on your waffle iron.


    Comments (0)

    Add your comment...

    Explore More Breakfast recipes

    Explore More Collections

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute

    Hearty Red Lentil Soup

    Easy Winter

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast