buttermilk whole-wheat waffles

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Buttermilk Whole Wheat Waffles

From the book Bob’s Red Mill Baking Book by
Serves 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 waffles

Culinate editor’s note: These have become our favorite weekend waffles, which we serve with fresh berries (when available), whipped cream or vanilla yogurt, and maple syrup. We usually double the recipe to serve four people.


Here’s our whole-grain version of the classic buttermilk waffle. For a lighter waffle, separate the egg and, where the whole egg is called for in the recipe, add just the egg yolk. Beat the egg white till light and fluffy, then fold it into the batter just before baking.


½ cup whole-wheat flour
½ cup hard unbleached white flour
1 Tbsp. cornmeal
½ tsp. salt
½ tsp. baking soda
1 egg
1 cup buttermilk
Tbsp. unsalted butter, melted and cooled


  1. Preheat the waffle iron.
  2. In a medium bowl, sift or whisk together the flours, cornmeal, salt, and baking soda. In a separate bowl, beat together the egg, buttermilk, and butter, then gradually add to the dry ingredients to form a batter.
  3. Spoon the batter into the waffle iron and cook until golden brown.

This content is from the book Bob’s Red Mill Baking Book by John Ettinger.

There are 2 comments on this item
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0% recommend this recipe
1. by gidgettm on Jul 21, 2010 at 4:06 PM PDT

These are good, but not great. The recipe makes 4 very small waffles. I don’t have a big waffle iron, but they didn’t even fill up my iron completely. Don’t know that I’ll make these again.

2. by Kim on Jul 23, 2010 at 8:36 AM PDT

Doubling the recipe is highly recommended! We’re sorry we didn’t indicate that right from the start; we’ve done it now, in the editor’s note.

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