Whole-Grain Waffles

These waffles are light but also crispy on the outside from just a touch of oil and a yeasted batter with buttermilk. Oats and whole wheat pastry flour make a heartier waffle that is delicious with fruit, yogurt or syrup.
  • Level: Easy
  • Total: 8 hr 50 min
  • Prep: 20 min
  • Inactive: 8 hr
  • Cook: 30 min
  • Yield: 6 servings, 2 waffles per serving
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1 (1/4-ounce) package active dry yeast

1/2 cup warm water (105 to 110 degrees)

2 cups buttermilk

3 tablespoons peanut oil

2 tablespoons sugar

2 cups whole-wheat pastry flour

1/2 cup rolled oats

4 large egg whites

1/8 teaspoon baking soda

1/4 teaspoon fine salt

Cooking spray for waffle iron

Maple syrup, for serving


  1. 1. Sprinkle the yeast over the water in a large mixing bowl; let stand until foamy, about 5 minutes. Add the buttermilk, oil, sugar and flour and whisk until smooth. Cover the bowl with plastic wrap and refrigerate overnight. 
  2. 2. Preheat a waffle iron. Whisk the oats, egg whites, baking soda, and salt into the waffle batter until smooth. Lightly mist the hot waffle iron with cooking spray. Add about 1/3 cup of batter to each section, using the back of a spoon to spread batter to the edges. Cook until the waffles are crisp and golden brown, 5 to 7 minutes. Repeat with the remaining batter. Serve with maple syrup. 
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