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Buttermilk Multigrain Pecan Waffles

Prep Time5 mins
Cook Time10 mins
Course: Breakfast, brunch
Cuisine: American, Southern
Keyword: buttermilk waffle, waffle
Author: Virginia Willis


  • 2 cups low-fat buttermilk
  • 1/2 cup old-fashioned rolled oats
  • 2/3 cup whole wheat pastry flour (or double up the AP)
  • 2/3 cup unbleached all-purpose flour
  • 1/3 cup chopped pecans
  • 1/4 cup stone-ground cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs lightly beaten
  • 1 tablespoon canola oil
  • 2 teaspoons pure vanilla extract


  • Mix buttermilk and oats in a medium bowl; set aside for 15 minutes while you measure out your other ingredients. Meanwhile, whisk together the whole wheat flour, unbleached all-purpose flour, pecans, cornmeal, baking powder, baking soda, salt, and cinnamon in a large bowl.
  • Stir the eggs, optional brown sugar, oil and vanilla into the reserved buttermilk-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-inch round waffle iron. Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter. Serve immediately.