It is not too difficult to swap out all-purpose flour in exchange for whole-wheat, oat, sorghum, millet or brown rice flour. If you have a digital scale, it is easy to pour in flour ingredients, mixing and matching as you go. So use these gram measurements in this recipe as a guide. Oat flour is terrific in place of the wheat germ, for instance. I've also used oat flour with 5 grams/ a heaping spoonful of toasted wheat germ. Or try a gluten-free flour blend. Some flours do absorb more liquid, so be prepared to add more buttermilk if the batter is too thick. It should look similar to pancake batter. A final note: I use a small waffle iron—not a Belgian waffle iron—to make these waffles. Expect the yield to change with various waffle irons.
Whole Grain Waffles
- 80 g / 1/2 cup whole-wheat flour
- 20 g / 1/4 cup toasted wheat germ
- 30 g / 1/4 cup cornmeal
- 30 g / 1/4 cup brown rice flour
- 15 grams / 2 tablespoons light muscovado sugar or brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of cinnamon
- Pinch of ginger
- Pinch of nutmeg
- 220 grams / 1 cup buttermilk, at room temperature, more as needed
- 57 grams / 1/4 cup (4 tablespoons) butter, melted
- 1 large egg, at room temperature
- Warm maple syrup and fresh fruit, for serving (optional)
Fire up a waffle iron. If it is sticky with old fat or oil, whipe with a paper towel or a clean, dry kitchen towel. If planning to keep waffles warm until all the waffles are made, heat an oven to the warm setting.
In a bowl, whisk together the wheat flour, wheat germ, cornmeal, rice flour, sugar, salt, baking powder, baking soda, and spices. In a second bowl, whisk together the buttermilk, butter, and egg. Stir the wet ingredients into the dry ingredients until evenly combined. Let sit 5 minutes.
If after 5 minutes the batter is too thick to spoon into the waffle iron, stir on a tablespoon at a time of buttermilk until the batter is still thick but spoonable.
Ladle the batter evenly into the iron, using the back of the ladle to distribute the batter into the corners of the iron. If using a small iron, pour the batter into the center to start. If using a large Belgian-style waffle iron, pour patter into the center of each square. Close the waffle iron and cook until the iron’s light indicates the waffle is done. If batter overflows on the side, you’ve overfilled the iron; use less for the next waffle.
Using a fork or your fingers (if they are as desensitized as mine), remove the waffle from the iron and serve immediately or keep in a warm oven in a single layer (stacking waffles will cause them to steam and get soft). If the waffle won’t release from the iron, close the iron and let it cook for another minute.