Multigrain Waffles Recipe

Poppyseed-flecked and made with a blend of barley, oat, and rye flours, these multigrain waffles are buttermilk-moist with a golden crust and a hint of tanginess.

Multigrain Waffles

I've been playing around with multigrain flour blends lately. In part, inspired by Kim Boyce's book, in part to rid my refrigerator of endless bags and jars of flours. I mixed up a batch of these waffles last weekend for a Saturday breakfast - well worth the effort it took to dust off the waffle maker. Poppyseed-flecked and made with a blend of barley, oat, and rye flours, these multigrain waffles are buttermilk-moist with a golden crust and a hint of tanginess.

Multigrain Waffle Recipe

I know I'm going to get a lot of questions about substituting flours here. The bulk of this blend is barley flour. The barley flour here helps keep these waffles on the light side, but if you need to replace it with whole wheat pastry flour, that should be a reasonable substitution. The whole wheat pastry flour is a bit heavier, but nothing like using a full-on hard whole wheat flour. As for the "accent flours" in this blend, I like the way the rye and oat works with the barley. I felt like quinoa flour would be too grassy for what I was after, but millet flour might have been interesting in place of the rye flour? I'm not 100% sure. That's part of the fun of playing around with the multigrain blends, the variations are nearly endless - so take good notes as you experiment. And report back if you stumble on a combination that is particularly delicious.

Multigrain Waffle Recipe

Let me know if you have any favorite multigrain blends or insights - interesting flour pairings or flour blend & ingredient pairings. It's the sort of thing I love reading about.

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Multigrain Waffles

I left a few notes regarding various flour substitutions in the body of the main entry.

1 1/2 tablespoons poppy seeds
2 cups / 475 ml buttermilk
1 cup / 3.5 oz / 100g barley flour
1/2 cup / 1.5 oz / 45 g oat flour
1/2 cup / 2 oz / 55g rye flour
1 tablespoon natural cane sugar or Muscovado sugar
1 tablespoon aluminum-free baking powder
scant 1/2 teaspoon fine grain sea salt
3 large eggs, whisked
1/3 cup / 3 oz unsalted butter, melted and cooled a bit

If you happen to remember, soak the poppy seeds in the buttermilk overnight, if not, it's no big deal. Just add them to the wet mix later on.

Preheat your waffle iron. I set mine to medium heat, but you'll have to play around a bit with the settings on your particular waffle iron to settle on the right temperature.

In a large bowl mix the flours, sugar, baking powder, and salt together. In a separate bowl whisk the eggs into the buttermilk mixture, then whisk in the melted butter. Whisk the wet ingredients into the dry and stir until just combined.

I use about 1/2 cup / 120 ml of batter per waffle. Close the iron, and resist the urge to peek for a couple of minutes, the waffle needs time to set and develop a bit of a skin. After that you can check to see how your waffle is coming along. Cook until deeply golden. If you aren't eating the waffles immediately, keep in mind they can get a bit soggy if you place them directly on a plate. I tend to set hot waffles on a metal cookie rack in a warm/hot place while cooking the remainders. Serve with syrup, preserves, or sprinkled with more Muscovado sugar.

Makes 6 - 8 standard waffles.

Prep time: 10 minutes - Cook time: 20 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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wait, should I be storing my flour in the fridge? i didn't know. what's the scoop?


Could you use Kefir?


keep in mind that poppy seed consumption can result in positive test for opiates on a drug screen so don't eat these on the morning of an employment physical...


I like the use of all the hearty grains in these waffles. I know I would like the taste, but I have to convert my hubby. Maybe the barley flour work work well for us if it keeps the waffles lighter in texture.


I love the idea of poppy seeds, but another very healthy addition to whole wheat waffles is 1/3 c of flax seeds. My family loves the crunchiness of them in the heavier weight flour. Love your ideas, photos, recipes. I live with two meat eaters--and they love the recipes too--so you are doing something right! Thank you.


I just counted the other day and I have 26 different types of "flour" in my fridge/freezer/pantry. It's a little out of control. Recipes like this are perfect to help me get through my stash!


I have a bag of quinoa flour that I have no idea what to do with. Any suggestions?


Can anyone recommend a good book or other resource for using different types of flours? I normally live in Chad (Africa), and I can buy lots of whole grains there which I grind into flours, but I never know the properties of the flour; like which I can use in breads and which have certain distinct flavors, etc. Thanks!


Looks good! But this post made me wonder- should I be keeping my flours in the fridge??? Oops!


I make healthy waffels all the time, and since Im gluten free, I use chickpea flour a lot! It is such a nice way to get protein and the taste is very good and mild! I also ad cardamom. If you only use this flour, they can get a bit dry after a while, but they are great when theya are still warm! Thanks!


I was recently given my mom's old waffle maker and I've yet to try it out. These grainy waffles have inspired me to jump in and do it! They look incredibly tasty and texture-y!


Wow! It's still an hour 'til my lunch, and I just opened this bookmark absentmindedly, and now my tummy is growling somethin' fierce. :-) Poppyseeds + barley flour = heaven. Thanks for the inspiration!


I love the idea of poppy seeds!


I love the idea of mixed whole grain waffles. I grew up on my mother's whole wheat (waking up to the sound of the wheat grinder going meant waffles or pancakes for breakfast). For both her waffles and pancakes, my mom would seperate the egg and whip the egg white and fold it into the batter. It made for wonderfully airy and light seeming waffles and pancakes.


These sound fantastic! I need to get a waffle iron...and a kitchen to put it in... Thanks for posting!


I really enjoy making a type of pancake called "ployes," which are a specialty of Northern Maine. They're typically made with a 2:1 ratio buckwheat and all-purpose (though I'm sure white whole wheat would work equally well). The only ingredients besides that are baking powder, salt, and water, but the result is an amazingly delicious crepe-like bread. You can spread/fill them with anything sweet or savory--I like butter and maple sugar, or nutella. If you're interested, the NYT did an article on them way back when.


Oh how wonderful! Barley flour is my favorite actually. Whenever I'm back home in Egypt my mom always barley breadsticks on hand and we munch on them all day. These waffles look wonderful and would be perfect for Sunday brunch. Thanks for sharing :)


I just bought that cookbook and am so excited to check it out! Thank you for the wonderful recommendations.

Michelle @ Find Your Balance

This is exactly the recipe I've been looking for!! Yuuuumm!


Ohhhhh MY! so hungry right now I could eat a lot of those!!!..

Chocolate Freckles

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