The Best Multigrain Waffles

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You’ll love this healthy multigrain waffles recipe with whole grain oats, spelt, corn and buckwheat! Freshly milled flour makes these extra special, but of course, you can use store-bought flours with great results.

*Updated 1/3/24

Crisp on the outside and fluffy on the inside… you won’t want to go back to white flour waffles after you try these.

These are not those waffles that will leave you feeling “blah” after an hour when your blood sugar drops from refined white flour.

No, just like my Buttermilk Spelt Waffles, these multigrain waffles are packed full of fiber and nutrition to keep you full and energized.

And what they bring to the table as far as nutrition, they also bring in flavor!

I love how the sweet corn flavor shines through the warm, nutty flavor from the spelt and buckwheat. I quite enjoy the texture that rolled oats add to each bite.

The multigrain waffle batter is enriched with melted butter and a little real maple syrup for sweetness.

Buttermilk, baking soda, and baking powder all work together to give the waffles plenty of lift for a light texture.

This recipe works equally well for multigrain pancakes if you don’t have a waffle maker.

I’ve made a version of this recipe into DIY Waffle Mix Christmas Gift Pouches if you’d like to go to that post and Pin the gift idea for later.

Notes on the Whole Grain Flours Used (With Links)

I mill my own organic flour at home with a countertop stone mill (Mockmill 200). I often share sourdough and baking recipes for freshly milled flour here on my blog.

So naturally, I made my own whole grain flours for this recipe. I weigh my grains prior to milling them so I don’t have any leftover flour to store.

The spelt berries and buckwheat groats can be milled together at the same time.

I mill the dent corn separately only because it needs to go through the mill twice: once at a coarse setting, and then again at the finest setting. (Here is a video demonstration.)

These flours can normally be found at the grocery store too (though possibly not the corn flour).

I will link the flours here if you need to purchase from Amazon:

• Organic whole spelt flour
• Organic corn flour
• Organic whole grain buckwheat flour

I offer substitutions in the recipe card notes if you want to make the multigrain waffles but don’t have a certain flour or grain on hand. Grains for milling are linked in the card as well.

Tips for Making This Multigrain Waffle Recipe

• This recipe is primarily by weight, so a digital kitchen scale is needed. This is for convenient milling and a consistent result! Weighing ingredients may seem fussy at first, but it’s actually quicker to dump the ingredients into the mixing bowl without having to measure in cups.
• If you want to play around with different grains or proportions of grains than I’ve used, you can hold back the last 60g of buttermilk until you’re sure your batter needs the full amount of liquid.
• Don’t overfill the waffle iron to prevent overflowing. Filling the well two-thirds to three-quarters full is sufficient.
• Cook the multigrain waffles until they are deeply golden and crisp for the best texture.

Recommended Equipment

• Digital kitchen scale (Any one will work, but this one is my favorite for all my baking projects.)
• Waffle iron

How to Make Healthy Multigrain Waffles (Step-by-Step)

Step 1 – Mix the Multigrain Waffle Batter

Before you begin, pulse the rolled oats in a food process or blender until they are broken apart. Leave them in large enough pieces to still contribute texture to the waffles.

The dry ingredients for the batter are mixed first.

Add the pulsed oats to a mixing bowl along with the spelt, buckwheat, and corn flours. Add the baking powder, baking soda, salt, and ground cinnamon. Whisk until everything is well-combined.

Then make a well in the center of the dry mixture. Add the remaining wet ingredients (buttermilk, eggs, melted butter, real maple syrup, and pure vanilla extract) and stir.

Start from the center of the well and work your way to the outside of the bowl. Stop mixing as soon as everything is incorporated.

Step 2 – Preheat Waffle Iron and Cook Multigrain Waffles

Allow the batter to stand for a few minutes while you preheat your waffle iron to allow the flour to become fully hydrated.

Follow the manufacturer’s instructions for cooking your waffles.

My multigrain waffles don’t stick to my iron, but greasing the iron will result in the waffles having a more crispy exterior.

Make sure they are deeply golden before you remove them from the waffle iron. This usually takes a few minutes.

Step 3 – Serve Multigrain Waffles

Serve the waffles immediately while they are still crisp.

You can’t go wrong with butter and real maple syrup!

The nutty multigrain flavor pairs so well with a number of toppings. You could do fresh berries and whipped cream, a fruit syrup, apple butter, or whatever you like!

How to Store Multigrain Waffles

You can actually store leftover batter for one night in the fridge to make more waffles the next day.

For leftover multigrain waffles, I suggest you wrap and freeze them once they have cooled completely. Toast them to reheat them easily another morning.

If you make this recipe and love it, I would be so grateful if you would come back to leave a star rating and a comment. Your feedback is very appreciated!

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