Go Back Email Link
+ servings
Print Recipe
No ratings yet

Whole Grain Belgian Waffles

These hearty waffles are crisp, yet fluffy and full of delicious whole grains. Serve them any time of day with nut butter and pure maple syrup or fruit whipped cream!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 5 waffles
Calories: 321.6kcal
Rachel Alexandra


  • Waffle iron


  • 1 cup cornmeal
  • 1 cup whole wheat pastry flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp Celtic sea salt
  • cups buttermilk
  • ¼ cup mashed banana
  • ¼ cup coconut oil melted
  • ½ tsp The Spice House vanilla extract
  • ½ tsp The Spice House lemon extract


  • In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, and sea salt.
  • In a separate bowl, whisk the buttermilk, mashed banana, coconut oil, vanilla extract, and lemon extract.
  • Start preheating a greased waffle iron on medium-low and pour the wet ingredients into the large bowl. Whisk to combine.
  • Scoop about ⅓-½ cup of batter (for a Belgian iron) in the middle of the pan and press closed. If you have a smaller waffle maker, use about ¼-⅓ cup of batter instead. The iron should not be entirely full, as the batter will spread out.
  • Depending on your waffle maker, it may beep when the waffle is ready. If you have a simpler model, check for doneness after about five minutes. The waffles should be a deep golden brown and slightly crispy when ready.
  • Gently remove the waffle from the iron and serve right away. Top with fruit, freshly whipped cream, butter, pure maple syrup, or any nut/seed butter.


If you don't have buttermilk, mix a tablespoon of apple cider vinegar or lemon juice with 1¾ cups of milk. Let stand for 10 minutes before using.
Leftover waffles can be stored in the refrigerator and are best reheated in a toaster. Alternatively, only cook the waffles you plan to eat right away and store the leftover batter in the refrigerator until you are ready to cook them. The batter will keep for a few days.


Serving: 1waffle | Calories: 321.6kcal | Carbohydrates: 44.6g | Protein: 8.1g | Fat: 12.6g | Fiber: 4.5g | Sugar: 5.9g
Tried this recipe?Mention @roots_and_rosemary or tag #rootsandrosemary