Comments on: Whole Wheat Buttermilk Waffles

By: Carol Coburn

Carol Coburn — Wed, 22 Feb 2012 17:51:15 +0000

Boo hoo, I gave away my mother’s Sunbeam waffle maker that she got as a wedding present on August 9, 1939. It makes me sick to think I did this, but I was young and foolish, and this was about 30 years ago, before we all realized how much better made the old appliances were. Hers was really well used and a big mess, but could have cleaned it up!!!

By: Cheryl

Cheryl — Sun, 22 Jan 2012 17:00:35 +0000

Wish I could post a picture to share – I added pecans(from Georgia of course!) and topped these with fresh blueberries and bananas. Looked great, tasted better! Thanks for the recipe.

By: stephanie

stephanie — Sun, 12 Jun 2011 16:35:27 +0000

I just made these waffles for my family for the fourth or fifth time…they are always a hit! I like to use half white, half wheat and add a dash of wheat germ too. Thanks for sharing!

By: Eat whole grains and breathe deep – but not at the same time « The But Stops Here

Mon, 11 Apr 2011 04:20:52 +0000

[...] of sausages, hashbrowns and white toast, so I made the decision to go my own way. I found a recipe for whole wheat waffles and made up a batch. I even took a picture, but then we left the camera at the in-laws so I [...]

By: Mike

Mike — Fri, 22 Oct 2010 20:11:00 +0000

FYI. This week, Macy’s has their Belgian waffle iron for $29.95. Thats $50.0 off. Stainless and nonstick. 10/22/10

By: John and Bev

John and Bev — Sat, 13 Feb 2010 18:45:47 +0000

We made these this morning and they were wonderful. The taste and mouth feel were totally unexpected. We used King Arthur Whole Wheat Flour. We were short 3/4 cup of buttermilk and substituted some 1% milk and heavy cream. We subsequently added a bit more milk to the batter before folding in the egg whites. The batter seemed heavy, but the resulting waffles were heavenly. This has to be the best waffle we’ve ever made. We used our 20 year old inexpensive electric waffle maker that was prepared with a bit of vegetable oil. The hardest part of this recipe is the simple task of separating the egg yolks and whites.