Makeover Multigrain Waffles Recipe
Makeover Multigrain Waffles Recipe photo by Taste of Home
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Makeover Multigrain Waffles Recipe

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These delicious multigrain waffles are crispy, airy, and lower in fat, calories and cholesterol than the original recipe...but just as tasty! Betty Blair - Bartlett, Tennessee
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
MAKES:14 servings
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
MAKES: 14 servings


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 4 large egg whites
  • 3 cups buttermilk
  • 1/2 cup unsweetened applesauce
  • 3 tablespoons canola oil
  • 2 tablespoons butter, melted
  • Butter and maple syrup, optional

Nutritional Facts

2 each: 187 calories, 7g fat (2g saturated fat), 52mg cholesterol, 336mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 7g protein Diabetic Exchanges: 1 starch, 1 fat.


  1. In a large bowl, combine the first seven ingredients. In another bowl, whisk the eggs, egg whites, buttermilk, applesauce, oil and butter; whisk into dry ingredients just until blended.
  2. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with butter and syrup if desired.
    Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
    Yield: 28 waffles.
Originally published as Makeover Multigrain Waffles in Healthy Cooking October/November 2008, p19

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flower224 103360
Reviewed Jun. 6, 2012

"Made these again today for breakfast - made a full batch this time. Was able to omit all the butter in the ingredient list and cut down the amt of eggs from 7 to 5 and it still tasted great. I used 1/2 cup of oat flour and 1/2 cup of cornmeal instead of 1 full cup of cornmeal to give it another grain since each grain has different properties/nutritional values. I have some (15) ready to go in the freezer now for easy breakfasts over the next 2 weeks. Thanks again for the great recipe!"

flower224 176119
Reviewed May. 28, 2012

"halved the recipe and it was perfect for the three of us to have seconds and some for the freezer for a couple busy mornings. Thanks for the great recipe. The only thing I changed was using all whole eggs and not some plus egg whites. I also added oat flour to the mix by cutting back on the white flour."

Mr.Pigskin 181026
Reviewed Dec. 6, 2011


momofmayhem 175225
Reviewed Sep. 21, 2011

"This was a hit from my 15 year-old to 5 year-old. I feel they got some nutrients while they just wanted a good-tasting waffle. It was a little time consuming at first, but next time I will prepare the dry ingredients first and have them set aside to try to make an early morning breakfast. Thanks!"

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