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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My husband loves to make multigrain waffles with WW pastry flour, cornmeal and rolled oats. I heat up berries on the stove and whip some cream, and one waffle (generously topped, of course) can get me through half of my day without a pang of hunger!!


I am glad to see someone using various flours, etc. as it has been my experience that they can make a world of difference in the flavor of the finished dish. I have also added ground flax seed into mine, to get the added benefits and even that adds another distinctive taste that blends well with waffles. Thanks again for the recipe. I always look forward to your RSS feeds announcing your posts! ~MaggieB


I love the almost-alchemy in mixing the various flours. It certainly takes an experienced touch to do it well.


yes! oh, you've read my mind, somehow. we inherited a crotchety old waffle maker and i've had my eyes peeled for a somewhat virtuous recipe.

Sarah (Braise and Butter)

My wife of 61 years, who does the baking while I do the rest of the cooking, has begun using Durum Atta flour, which is a total whole wheat flour. I bought it once on a whim to see how it would be, and Marie now uses it whenever or wherever WW flour is called for. Knowing the adventurous cook you are, after following you for this long, hear the 84 yr old ex chef who does all the cooking, and try a small bag! Actually we met 1947, more than 61 years! GREAT looking waffles!! HS: Thanks for the suggestion Doug. Your approach to cooking/baking with your wife is inspiring - it's so nice to know you are enjoying the site.

Old Doug in BC

woo hoo! just got boyce's book in the mail yesterday (thanks to your original figgy pinwheels post), and noticed these waffles right off the bat. i have rye flour, but no barley, but can whip up some oat flour in the vita mix asap. will definitely give these a go within a week. i do love giving my kiddos some fantastic, flavorful waffles.


These look incredible. I wish the weekend would hurry up so I can make them!


the waffles look so delicious. cannot wait to try. wondering how you think brown rice flour and oats would work out.


I do lots of multigrain lately. Looks delicious.

tobias cooks!

Hard to find a good, healthy waffle recipe! I will try this. I usually make a double batch of waffles and freeze extra - they toast nicely in the toaster.


Thanks goodness this recipe came along. I now have a new reason to hit the spring garage sales in search of a mighty waffle maker. And with a freezer fulll of berries, I can see this doughy delight coming to a plate in my house very soon. Thanks! HS: Check the Goodwills too - I think they have them alongside the second-hand popcorn poppers :)

tom | tall clover farm

These waffles look wonderful. I think I would try chia seeds instead of poppies, mainly because I don't have any poppies. :) Jenn

Jenn (

This looks incredibly delicious! WOW

Aysegul - nysdelight

These look amazing. I have been making an herb flatbread with buckwheat & barley flour. I got the recipe from my mom and it's divine. I noticed that I don't feel exhausted after eating non-wheat flours, too. Here's the recipe if you'd like to experiment & tweak: 1 cup buckwheat flour 1 cup barley flour 3 teaspoon salt (level - not heaping - even below level) 6 tablespoons olive oil (I used 2 tbp basil EVOO, 4 tbsp regular EVOO) 4 teaspoon dried Rosemary (or any other herb) 2 teaspoon dried dill 2 teaspoon dried basil 2 teaspoon dried sage 2 teaspoon dried thyme 2.5 cup water Mix all ingredients well leaving no lumps. It should be the consistency of thin pancake batter. Cover batter with a towel and let sit for at least 10 minutes. Preheat oven to 450. Pour batter into two jelly pans (cookie sheet with edges) that have been very lightly (but entirely) sprayed with olive oil spray. Bake approximately 30 - 40 minutes – longer if pan is smaller. Turn heat down to 400 and bake for 15-25 more minutes - until middle is crispy. This is better if the pans are large enough for the batter to be very thin. HS: Sounds delicous Jen, I'll have to give this a go.


I've been fresh grinding oats and barley in a Magic Mill II for years, no wasting fridge space on flour. Then, cooking in a cast iron Andresen heart shaped waffle maker with naturally sweetened apple sauce on top.. Time to throw in some rye and poppy seeds to try this ! I like the hazelnut flour idea, too. Double or triple batches ensure quick toaster morning breakfasts by rack cooling and storing in a ziplock in the refrigerator.


Will have to make for kiddos....healthier version.

A Little Yumminess

Hello Waffles! I think I am in love.

Lisa Marie

Can Soymilk be a substitue for Buttermilk, and what is a good replacement for butter?


This looks great (so does the book) but I'm gluten intolerant so barley and rye are out. ' I'm thinking, sorghum (sweet and nutty), teff, amaranth (sweet) as possible subs for some of the flours. 'Jenny- your hazelnut flour sounds fabulous!! Also some of your other ideas. Chestnut flour might be good too- I'm going to check out the Alice Waters recipe. I've thought on and off of getting Kim Boyce's book ..sounds like most of it contains gluten but for the ideas and I'm good with adaptation (do most recipes have gluten in them?)


We make Sunday morning waffles every week-end at our house and I've been using the recipe from Alice Water's book "The Art of Simple Food" - very similiar recipe to yours though without the poppy seeds, which I'm going to try next week. In addition to the flours you list, I like to use at least a quarter cup medium ground corn meal to the mix for crunch. I've used buckwheat, dark rye and oat flours as well as hazelnut meal/flour. I do keep all the flours in the fridge. I also found keeping an eye on the freshness of the baking powder makes a big difference as well. And nothing goes better with hot waffles than a really good quality maple syrup and berries.Thanks for sharing your waffle recipe.


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