Best 5 Makeover Multigrain Waffles Recipes
Indulge in a delightful breakfast or brunch experience with our curated collection of multigrain waffle recipes. These wholesome and flavorful waffles offer a symphony of textures and flavors, catering to diverse dietary preferences and taste buds. From classic liege waffles with their caramelized edges to gluten-free buckwheat waffles, each recipe is a culinary masterpiece. Discover the secrets of creating fluffy and crispy waffles using whole grains, ensuring a satisfying and nutritious start to your day.
**Classic Liege Waffles:**
Transport yourself to the streets of Belgium with our authentic liege waffle recipe. These waffles boast a unique pearl sugar crust that caramelizes during cooking, resulting in a crispy exterior and a tender, chewy interior. The combination of vanilla and cinnamon adds a touch of sweetness and warmth, making these waffles irresistible.
**Gluten-Free Buckwheat Waffles:**
For those with gluten sensitivities or celiac disease, our gluten-free buckwheat waffles are a delightful alternative. Made with buckwheat flour, these waffles are not only delicious but also rich in fiber and protein. The addition of banana and almond milk lends a moist and flavorful texture, while maple syrup and cinnamon create a harmonious balance of flavors.
**Savory Multigrain Waffles:**
Craving a savory twist to your waffle experience? Our savory multigrain waffles are a perfect choice. Featuring a blend of whole wheat flour, oats, and flaxseed, these waffles offer a hearty and nutritious base. Topped with a medley of roasted vegetables, cheese, and a drizzle of pesto, these savory waffles are sure to satisfy your appetite.
**Sweet Potato Waffles:**
Infuse your waffles with the natural sweetness and vibrant color of sweet potatoes. Our sweet potato waffles combine mashed sweet potatoes with whole wheat flour, creating a tender and flavorful waffle. A touch of cinnamon and nutmeg enhances the earthy sweetness of the sweet potatoes, making these waffles a delightful treat.
MULTI-GRAIN WAFFLES
Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.
Provided by Patsy Jamieson
Categories Make-Ahead Christmas Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
- Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
- Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
- Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 31.3 g, Cholesterol 49 mg, Fat 4.7 g, Fiber 2.5 g, Protein 7.9 g, SaturatedFat 1 g, Sodium 379.3 mg, Sugar 10.3 g
MAKEOVER WAFFLES
These waffles taste just as terrific as the original recipe-with only half the fat. In other words, dust off that waffle iron because these breakfast sensations are a wonderful way to start your day! -Carol Burger, Phillips, Wisconsin
Provided by Taste of Home
Time 25m
Yield 10 waffles.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder and salt. In a small bowl, whisk the egg yolks, milk, oil and applesauce. Stir into dry ingredients just until moistened., In another small bowl, beat egg whites until stiff peaks form. Fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 538mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 1g fiber), Protein 10g protein.
MAKEOVER OVERNIGHT YEAST WAFFLES
The revamped waffles have nearly 60% less fat and about 33% fewer calories. The two eggs called for in the original recipe were retained, but the whites were separated from the yolks. The yolks were added to the batter before it was refrigerated overnight. The egg whites were beaten and folded in the next day to help keep the fluffy interior and crispy exterior of these waffles.-Mary Balcomb, Florence, Oregon
Provided by Taste of Home
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, egg yolks, butter and oil (refrigerate egg whites). Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Let egg whites stand at room temperature for 30 minutes. In a small bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites. , For each waffle, pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 148 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 298mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
WAFFLES
It's time to put that waffle iron languishing in the back of your cabinet to good use. These airy, delicate and crisp-edged waffles are so fabulous, yet so simple to throw together, they're destined to become part of your weekend breakfast routine. Freeze leftovers, if you have any, in Ziplock bags and serve them during the week. You can pop them in the toaster to reheat (use a light setting) and they come out nearly as well as freshly made, maybe even slightly crunchier. For a lighter, fluffier waffle, separate the eggs and proceed with step 2 using the egg yolks. Beat the whites until stiff, then fold into the batter. For whole-grain waffles, use 1 1/3 cup all-purpose flour and 2/3 cup whole-wheat flour. You can also substitute brown sugar for the granulated.
Provided by Melissa Clark
Categories breakfast, editors' pick, pancakes, main course
Time 35m
Yield about 10 waffles
Number Of Ingredients 9
Steps:
- Melt butter either on the stove or in the microwave. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together yogurt, milk, melted butter, and eggs. Fold wet ingredients into dry ingredients.
- Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 6 grams, Sodium 242 milligrams, Sugar 4 grams, TransFat 0 grams
MULTIGRAIN WAFFLES
The heartiest, tastiest most wonderful whole grain waffles. I'm just gonna say now, 'You're welcome.' These are where-have-you-been-all-my-life waffles. Serve with your favorite toppings; great with blueberries and non-dairy whipped topping or pure maple syrup.
Provided by Melanie Keyes
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Combine pancake mix, flax milk, bananas, oats, amaranth, millet, aquafaba, MCT oil, sour cream, and lemon juice in a large bowl. Mix well. Fold in sunflower seeds and walnuts. Let batter rest for 5 minutes.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour 3/4 cup batter in the hot waffle iron and cook until waffle is golden brown and the iron stops steaming, 2 1/2 to 3 minutes. Repeat with remaining batter. Break each waffle into quarters.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 46.8 g, Fat 10.7 g, Fiber 5 g, Protein 8.3 g, SaturatedFat 5.3 g, Sodium 539.4 mg, Sugar 2.9 g
Tips:
- Choose the right flour: A blend of all-purpose flour, whole wheat flour, and oat flour provides a balanced flavor and texture.
- Don't overmix the batter: Overmixing can result in tough waffles. Mix just until the ingredients are combined.
- Let the batter rest: Letting the batter rest for a few minutes before cooking allows the flours to absorb the liquid and results in a more tender waffle.
- Cook the waffles on a hot waffle iron: A hot waffle iron will help create crispy waffles with a golden brown exterior.
- Serve the waffles immediately: Waffles are best served hot and fresh. If you're not serving them right away, keep them warm in a toaster oven or on a low setting in the oven.
Conclusion:
These multigrain waffles are a delicious and nutritious way to start your day. They're packed with whole grains, fiber, and protein, and they're also low in sugar. With a variety of topping options, these waffles can be customized to your liking. So next time you're looking for a healthy and satisfying breakfast, try making these multigrain waffles.
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