• Favorite Buttermilk Waffles (with Whole Grain option)

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    Favorite Buttermilk Waffles (with Whole Grain option)
    Prep: 15 min Cook: 15 min Servings: 8
    by Salad Foodie
    406 recipes
    Buttermilk makes baked products divine, and this is the way I use it in waffles. White whole wheat flour or whole wheat pastry flour can be subbed to boost nutrition. Lazy soul that I am, I mix the batter in a blender and use that as a pitcher to pour them conveniently. I freeze extra waffles for a quick into-the-toaster breakfast. Just add maple syrup, butter and some ham or bacon and you’ve got a wonderful weekend breakfast. (This is the buttermilk and whole grain version of my Best Crispy Waffles on this site - see "Useful Links" below.)


    • 1 3/4 cups buttermilk
    • 2 eggs
    • 1/3 cup canola oil
    • 2 cups flour (white whole wheat, whole wheat pastry flour or all-purpose work fine)
    • 1 tablespoon sugar
    • 1 ½ teaspoons baking powder
    • 3/4 teaspoon baking soda
    • 1/4 teaspoon salt


    1. Heat waffle iron to desired temperature.
    2. In mixing bowl or blender container, mix buttermilk, eggs and oil together on medium high.
    3. In another bowl stir together flour, sugar, baking powder, baking soda and salt until blended.
    4. Add dry mixture to liquid on medium speed just until blended, stopping and scraping sides as needed initially. (Do not overbeat.)
    5. Grease or spray waffle iron (if recommended according to manufacturer’s directions).
    6. Bake waffles to desired doneness. Cool waffles on wire racks.
    7. Yield: 4 large waffles; 8 servings.

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