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Soaked Grain Waffles

Soaked Grain Waffles

These are not your standard variety, nutritionally empty Eggos.  They are wholesome waffles that are denser and much more satisfying.  Soaking the flour in yogurt or buttermilk increases their vitamin content and makes the grains more digestible (for more detailed information on the benefits soaking see:  I like to make a large batch of waffles and store the extras in the freezer.  Then whenever I want a quick breakfast, just heat and enjoy.  This gives you the convenience of a boxed waffle and the quality of a home cooked breakfast!

Soaked Grain Waffles

Yields approximately 6-8 waffles depending on the size of your iron


  • 2 cups whole wheat flour (fresh ground if possible)
  • 2 cups yogurt or buttermilk (see note below for substitution)
  • 2 eggs, lightly beaten
  • 4 Tablespoons maple syrup or honey
  • 2 Tablespoons butter, melted
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon (0ptional)


  • Mix the flour and yogurt/buttermilk in a large bowl.  Cover with a towel and place in a warm place for 12-24 hours.  (soaking is technically not necessary but it improves the waffle’s texture, nutrition and digestibility)
  • After soaking the flour, add the remaining ingredients and stir until mixed.
  • Cook in a hot waffle iron (whole grain waffles take slightly longer to cook than those made with white flour so you probably want to turn up the heat a bit).


  • Type of yogurt to use – I use plain whole milk yogurt because that’s what we eat.  But flavored and lower fat yogurts also work.
  • Substitute – if you don’t have yogurt or buttermilk on hand, you can make a quick and easy buttermilk substitute with just milk and lemon juice.  For every cup of milk, add 1 Tablespoon of lemon juice.  Stir to mix and let sit for 5 minutes at room temperature – that’s it!
  • How to reheat frozen waffles – I heat these in the oven under the broiler for 10 minutes.  Or if they’re thin enough to fit, just use the toaster.
  • This recipe was inspired by the cookbook Nourishing Traditions by Sally Fallon.  This is probably the most influential cookbook I’ve ever read.  While I don’t follow it to a T, it really changed the way I think about food.  If you’re interested in healthy eating and traditional methods of food preparation, this is an excellent read.  Check it out on Amazon at:


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