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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Comments

This seems interesting haven't tried my hand in waffle making per se but I have a waffle maker. My problem is that I have no idea how to clean it after using. any suggestions on how-to?

Nicole

you should look at a cookbook called "those wonderful grains" by Brad Peterson. He uses all sorts of grains in lots of things

mindi

Thanks for this recipe, Heidi - I made these last night as the highlight of our 'breakfast for dinner", and this morning, my children, ages 6, 8 and 10, are begging me to make them again! I did not readily find barley flour my local grocer (will have to hit the health food store for that one), so I used the whole wheat pastry flour, oat and rye, plus the poppy seeds - the only thing I did was separate the eggs and whip them to medium peaks and then fold in the batter. These waffles were so good - the kids had them with pure maple syrup, but I just topped them with some fresh strawberries! These were fabulous.

Marianne Russell

great post as usual!

TomPier

Hi ... Just curious , which waffle maker did u use... Im planning on buying one and embarking on the wonderful world of waffle making. HS: Hi Jiya, I'm not sure off-hand (and I'm not at home right now), it's not fancy though. I must have picked it up at a flea market or yard sale or something - standard, average, 10 year old electric waffle iron?

Jiya

These waffles are delicious!! I didn't have barley flour so I used part sorghum and part whole wheat flour instead. The end result is delicious! I forgot to soak the poppy seeds but they still provided a very nice textural quality to the waffle. Great weekend breakfast alternative!

KLG

You had 101 comments on your next most recent post so I just couldn't ruin it with my comment!! Just wanted to say.. I still love your site so much and I have been enjoying seeing all of these fabulous recipes!!!!

RhodeyGirl

This looks like a great recipe. Our waffle iron gets a lot of use around here I'm always looking for new variations. Thanks!

mitzimi @ the-ice-cream-maker.com

I used spelt flour as I couldn't find any barley flour. The waffles were SO light and fluffy. My husband was impressed they were even lighter than white waffles. We didn't have poppy seeds, so we'll have to try that next time. Danielle - I would really love that recipe for the soaked grain waffles.

Cezie

Very nice recipe here .. I think that you will make a your home see here..... Cho Yung Tea

Kivnsonsly kelly

I'll follow this recipe, this weekend. I anticipate lots of fun, like changing the choices of grains to use

GHD

I dream of having a waffle iron. Seeing this recipe makes not having one rather painful, actually.

Tracy

I'm happy to have come upon this post. I experimented with some whole grain waffles recently and didn't have a whole lot of luck. I'll use yours as a starting point when I experiment next time!

Lori @ RecipeGirl

Miss my mum's waffles. Though with a lot of butter is not healthy but I still want it.

Tebonin

I recently got a waffle maker from KaTom, a restaurant equipment store, and I have been searching for the best multi-grain waffle recipe since then. I think I have found it. Thanks!!!!!!!!!!

Elana

I have been wanting to get that book - so glad to see this recipe. They look yummy. I bet the buttermilk really makes them tender.

Stephanie

can't wait to try making these waffles!

Julia

Hi Heidi! This and your scone post inspired me to pick up Good to the Grain, which I've had my eye on for awhile now. Thank your for that--and to Kimberly Boyce. It's such a lovely book. I made the Huckle Buckle this weekend, and it was sooo good. I'm freezing most of it for a brunch next weekend. I also made the Cherry Hazelnut Muesli and I am IN LOVE with it. I've had and made muesli many times before, but this one is by far the best. I totally recommend! thanks for pointing all of us in her direction :)

amanda

This looks good!! (I'd add some Nutella on top of it, is it bad?)

Thomas @ Damascus Bakeries

I haven't used my waffle iron in the longest time. Thanks for the nudge. I need to whip up some strawberry butter to go with it and that will be the best breakfast ever!

Shaheen

thanx for a wonderful breakfast inspiration, yet again, heidi! made these this morning with a combination of soba (buckwheat) and wwp flours. topped them with homemade blueberry lavender syrup. can't wait to get more oats so i can use oat flour next time!

~karen

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