Jan 25
Whole Wheat Buttermilk Waffles8 Comments

Whole Wheat Buttermilk Waffles

So I mentioned snow on Monday, and this was exactly how Blair and I started off our snowy morning. We haven’t used our waffle maker since we moved so I planned for this recipe to finally break it out of the box. I stumbled upon this recipe at my parents’ beach house a few weekends ago when my sister and I went to see Kelly Clarkson in Atlantic City. They looked so yummy, I tore out the recipe and put it on the menu as soon as I could. I had no idea about the impending snowstorm until Friday morning so I had planned out things just right, don’t you love it when things happen like that.

Whole Wheat Buttermilk Waffles

One of my favorite quick breakfasts to make are Nutri-Grain waffles so I loved how these had more nutritional value than a normal waffle. The added bonus is that they are freezer friendly so you can stick them away, and pull them out whenever you need a quick breakfast. They ended up being the perfect way to spend our morning, they have some flavor from the wheat with a little bit of sweetness from the brown sugar. The buttermilk makes them nice and fluffy. Ours did not yield 8 waffles, but that is because are waffle maker is beyond abnormal. That would be the persuasion of a good friend wanting to buy that for you as a wedding gift. If you are counting points on Weight Watchers, I have added the points value below. Now I just have to figure out what to do with all the whole wheat flour I have in my pantry, leave me your recipe ideas below!

Whole Wheat-Buttermilk Waffles
Yield: 8 servings
Weight Watchers Points: 3

Ingredients:

1 1/3 cups whole wheat flour
1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp table salt
2 cups buttermilk
1/2 cup fat-free egg substitute
1/4 cup brown sugar
1 Tbsp canola oil
1 tsp vanilla extract

For garnish:
powdered sugar
blackberries

What you’ll do:
Preheat your waffle iron according to manufacturer’s directions. Mix whole wheat flour, all purpose flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together buttermilk, egg substitute, brown sugar, oil, and vanilla until smooth. Add to dry ingredients stirring just until combined. Mixture will be a little bit lumpy. Spray hot waffle iron with cooking spray, using a measuring cup ladle 1/2 cup of batter onto the waffle iron cook until golden brown about 4-5 minutes depending on your waffle maker (ours only took about 2 1/2 minutes).

If you have leftover waffles, place them in a ziplock plastic freezer bag. Squeeze out the air and seal bags, freeze up to 1 month.

Source: Weight Watchers Magazine, September/October 2010

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8 Responses to Whole Wheat Buttermilk Waffles

  1. Anonymous says:

    Hi Krissy!! Its Lauren Barnett :) I just wanted to say hi :) Gambol has been raving about your blog for some time now and I’ve finally sat down to check it out and can’t get off of it! I love how often you cook and how sometimes your husband helps :) Its great to see that things are going to well for you and your family. xox

  2. Jessica says:

    That is one serious waffle maker! This recipe really makes me wish I had not lost my waffle maker in the last move – maybe when I get back from China I’ll have buy a serious one, like yours. :)

  3. Jessica says:

    Oh! And I have a Whole Wheat Oatmeal Sandwich Bread recipe on my blog that was soooo good! I’ve also made chocolate chip cookies with half wheat and half all-purpose (surprisingly good) and whole wheat applesauce muffins with cinnamon, make your kitchen smell amazing!

  4. One question. I didn’t see any whole wheat flour in the ingredients list. Typo? I would love to make them otherwise! ๐Ÿ˜€ They look fantastic!

  5. jen says:

    Found this recipe through foodgawker and I’m excited to try it! Quick question– the recipe above lists buttermilk twice. I’m guessing that’s an accidental repeat? (4 c buttermilk sounds like an awful lot!) Just wanted to double check before I make these! Thanks!

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