Multi-Grain Waffles

"A healthier version of standard waffles, with a little crunch in the texture from the cornmeal. This recipe makes enough to eat and freeze remainders, so you can have quick waffles by toaster reheating throughout the week."
photo by Kathy228 photo by Kathy228
photo by Kathy228
photo by LizAnn photo by LizAnn
Ready In:




  • Mix all dry ingredients together.
  • Add wet ingredients, mix well.
  • Let stand 3-4 minutes, and mix again before cooking.
  • Freeze remainders after they have come to room temperature.

Questions & Replies

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  1. Tuffykenwell
    These were delicious. Made a couple of changes. Added two mashed bananas to the wet ingredients, used only whole wheat flour and reduced the flour to 1 1/2 cups and then used 1/2 cup of coconut flour in its place. Just the right hint of sweetness! I think next time I will sub another 1/4 cup of the flour for flax meal and reduce the oil to 1/4 cup.
  2. StacyMD187373
    These were great! I added some blueberries. Might add in a little sugar next time. Have the rest in the freezer for a quick breakfast for my toddler son who has to have it "right now!"
  3. rudimama
    Simply THE BEST multigrain waffles. I've made 'em all but these are perfect and I usually have all the ingredients on hand. Changes (I don't usually do that the first time I make a recipe but did a little today)- didn't have enough oats so I used some instant oatmeal that is horrid on it's own, i don't use white flour, added some flax meal, cinnamon and a bit of stevia because I thought it would need a touch of sweetness. The oats were fine, always love flax but the stevia was completely unnecessary. Oh, and I always separate eggs, beat the whites and fold them in at the end. Going to try decreasing the oil next time or maybe use apple sauce or pur?ed pumpkin. They're just really good so no changes are really needed at all. Oh and all 3 boys loved, which never happens, so my search is over! WOOT! TYVM <3
  4. marcoandrita
    Made 1/2 recipe using whole wheat pastry flour both flours, egg beaters for the eggs and 1 T brown sugar, 1/2 t vanilla. It made 6 - 8" round waffles. Love the crunch of the cornmeal. Excellent with butter and strawberry jam.
  5. Quest4ZBest
    I really liked these! I made the batter as directed (forgot the oil though...oops!) and made them into mini pancakes (2 tbls each). The kids loved them. Even with the forgotten oil they turned out great. A really nice combination of grains. The batter is thin at first, but once it sits for 5-6 minutes it thickens up (I'm assuming from the oatmeal). I will make these again and I bet they'll be even better...that is if I don't screw them up! Thank you!


  1. ctrmom
    I loved these. The cornmeal was so nice in this recipe, lending crunch and sweetness. I didn't feel it needed any added sweetener at all. To replace the 6 T oil called for, I used 1/4 c flax meal and 2 T canola oil with no ill effect. My 6-inch round waffle iron made 12 waffles, measuring 1/2 cup batter per waffle. The extras are in my freezer. I can't wait for breakfast tomorrow!


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