Low-Fat and Healthy Buttermilk Waffles


I have a tradition that I make homemade waffles for my three children every weekend. Even my daughter, Leigh, who is 9, is a master at making waffles. When we have spend the night company, the guests are so impressed and always asking for seconds. To be honest, I developed this light recipe originally for adults (trying to eat right) using non-fat buttermilk, a touch of wheat germ and only 1 egg. Each waffle is less than 100 calories, 3 grams of fat and under 15 grams of carbohydrates so you can feel guiltless having a waffle for breakfast when you’re trying to shed off pounds.


Low-Fat Buttermilk Waffles

Prep: 15 minutes

cook: 10 minutes

Yield: 4 to 6 servings


1 cup all-purpose flour

2 tablespoons toasted wheat germ (optional)

2 tablespoons sugar

1 teaspoon baking pwoder

1/2 teapsoon baking soda

1/4 teaspoon salt

1 cup nonfat or low-fat buttermilk

1 tablespoon vegetable oil

1 large egg, lightly beaten

Cooking spray

Maple syrup bananas (optional)


1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil and egg; add to flour mixture, stirring until smooth.

2. Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until steaming stops and waffle light alerts you that it’s ready.  Serve with maple syrup and bananas, if desired.

Note: This recipe will also work as pancakes.

You may freeze leftover waffles by wrapping them tightly in foil and reheating them in a toaster oven.

15 thoughts on “Low-Fat and Healthy Buttermilk Waffles”

  1. This is a fantastic recipe. I found it while looking for ‘1 egg’ waffle recipes (I only had one egg). Substituted ground cashews for wheat germ (didn’t have that, either), and it was beautiful. Also swapped in 1T brown sugar, just ’cause. Thanks for saving Easter Breakfast!

  2. Delicious! I made with whole wheat flour instead of AP and they still came out great! Also replaced the oil with 1 Tbsp of applesauce. Made 7 great pancakes at 96 calories each! Greatttt!

  3. i made these yesterday, only substituting the buttermilk for soya milk (non-dairy and in my fridge at the time) and they are the best waffles i’ve ever made – the batter is easy to handle, they taste delicious (the soya gives a nice, slightly nutty and sweet flavour), thank you for a lovely recipe!

  4. I’ve just tried this recipe and it is sooooo good…I substituted self-raising flour for flour+baking powder and omitted the wheat germ, though I’ll consider to buy it if it betters the texture of the waffles. Anyway they were terrific. I topped it with maple syrup, eaten without delay they are very crispy. Thank!!!!!

  5. I made these waffles today. I used 1/2 a cup of batter for my 8 inch waffle maker and they came out absolutely delicious. They weren’t as crispy as I would have liked, so I threw them in the toaster for a few seconds. They tasted just like the waffles you get at a restaurant, except were a quarter of the calories. I made a few substitution:

    1. I used 1/2 tsp of canola oil, instead of 1 tbsp.
    2. I used 1/2 cup whole wheat flour, 1/2 cup all-purpose flour.
    3. I used 1 egg white instead of 1 whole egg.
    4. I used a sugar substitute instead of real sugar.

    They were great and came out to 200 calories for 1 8 inch waffle. Delicious breakfast! Will definitely make these again.

  6. so i didn’t have enough flour and just threw in handfuls of wheatgerm and buckwheat flour to thicken this and it turned out brilliant, awesome forgiving recipe

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