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Makeover Multigrain Waffles Recipe

Makeover Multigrain Waffles Recipe

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 YIELD: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


  • 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.

Nutritional Facts

2 waffles (calculated without butter and syrup) equals 187 calories, 7 g fat (2 g saturated fat), 52 mg cholesterol, 336 mg sodium, 25 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.