Multi-Grain Waffles

(6 servings)

  • 2 cups buttermilk (regular milk will work in a pinch)
  • 1/2 cup quick or old-fashioned rolled oats
  • 2 large eggs - lightly beaten
  • 1/4 cup packed brown sugar
  • 2 Tablespoon canola oil
  • 2 teaspoons vanilla extract
  • 2/3 cup whole-wheat flour
  • 2/3 cup all-purpose flour
  • 1/4 cup wheat germ - pan-toasted until it's smells nutty
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
This recipe was submitted by "Bennett" back in 2007. It's now March 2013 and I thought I'd make it and take a few pics since it's been so well-reviewed in the last few years. The only changes that I made were to pulse the oats in the food processor for a couple seconds. I also used 1 cup all-purpose flour and 1/3 cup whole wheat flour. I wanted more of a "regular" waffle appearance and texture. This recipe has 10 perfect ratings, so you might want to stick to the original instructions. I was very happy with the results. The waffles came out fluffy and crisp. They're a little heavier than a standard waffle, but they tasted great. The toasted wheat germ added a particularly nice flavor. Enjoy!

Multigrain Waffles

How To Make Multi-Grain Waffles

In a large bowl, mix together the milk and the oats. Let this set for 15 minutes to soften the oats.

Add the eggs, brown sugar, oil and vanilla and mix well.

In a separate bowl, combine the flours, wheat germ, baking powder and baking soda, cinnamon and salt.

Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be a little bit lumpy.

Cook according to the directions on your waffle iron.

Multi-Grain Waffles

These waffles have a great earthy texture and terrific flavor. Great with just a little pure maple syrup.

Mr Breakfast would like to thank Bennett for this recipe.

Recipe number 2065. Submitted 6/26/2007.