Whole-Grain Honeyed Waffles

Total Time
35mins
Prep
15 mins
Cook
20 mins

Don't dismiss this recipe as healthy but tasteless because this is probably the best waffle recipe I've tried in a very long time. The texture is not grainy but just right and the flavor of honey and oats make it more like dessert than breakfast. I used oatmeal and threw in some flax seed because I didn't have wheat germ. I also used a local Idaho honey and diluted some whipping cream (maybe that was the secret) and added a splash of vinegar to the diluted milk to make buttermilk. I'll definitely be making these again, and I think I'll throw some fresh fruit on top. This recipe came from Family Circle All-Time Favorite Recipes.

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Ingredients

Nutrition

Directions

  1. Heat waffle iron. Heat oven to 225.
  2. Mix cereal and wheat germ in a large bowl.
  3. Beat butter, eggs, and honey in a second bowl.
  4. Add to cereal.
  5. Mix flours, baking soda, and salt in a third bowl.
  6. Add flour mixture alternately with buttermlk to cereal, stirring. Batter will be very stiff.
  7. Make a total of 6 waffles in waffle maker according to manufacturer's directions.
  8. Stack between sheets of waxed paper on baking sheet and keep warm in heated 225 oven.
  9. Serve waffles with butter and syrup.
Most Helpful

5 5

At first these tasty waffles were sticking to my waffle maker even though it is nonstick and I was spraying with olive oil. About halfway through, the problem resolved itself. These were very good and I like the nutrition in them. I used all whole wheat flour and skim milk in place of the buttermilk. I also used applesauce in place of the melted butter to bring down the fat and calorie count. My children ate them up and for that reason I will be making them again! Next time I think some mashed banana or some apple and cinnamon would be great additions. Thanks for the recipe!

5 5

Wow!! These are some of the best waffles/pancakes I've ever eaten! They have a great, slightly sweet, whole grain flavor; and a really nice texture! I scaled the servings down to 3; and used light olive oil for the butter, and whole wheat pastry flour for the all-purpose and whole wheat flours--and that worked out fine. Also, the only waffle iron I have is a cast iron camping waffle iron (and it's quite a challenge to use), so I made some of the batter into waffles, and some into pancakes. Either way was totally delicious!! I've put a copy of this recipe in my best-of-the-best cookbook--and I look forward to making it again! Thanks so much for sharing it, AmyZoe!!