Whole Grain Waffles
- Author:
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 6 waffles 1x
- Category: Breakfast
These crispy whole grain waffles are perfect for weekend breakfasts. These freeze well for later, too (just defrost in the toaster).
Scale
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup whole wheat flour (you can also use spelt, rye, cornmeal or buckwheat)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk (make your own: add 2 tablespoons of vinegar or lemon juice to 2 cups milk, and let sit for 5 minutes)
- 3 eggs
- 1 tablespoon maple syrup (or honey)
- 1/4 cup (1/2 stick) butter (original recipe called for one full stick of butter)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- To keep the cooked waffles warm while you finish cooking the rest, reheat your oven to 200 degrees and heat up your waffle iron.
- Mix the dry ingredients (flours, baking powder, baking soda, and salt) in a large mixing bowl.
- In a large measuring cup, whisk together the buttermilk, eggs and syrup or honey.
- Pour the liquid ingredients into the dry ingredients. Stir just until they are mixed. Add the melted butter and mix well.
- Pour batter into your waffle iron until the batter reaches the edges of the iron. Cook until crisp and golden.
- Place each waffle on a rack in the oven in a single layer to keep them warm until you’re ready to serve. Five minutes in the oven may actually help them get a little crispier.
Notes
Adapted from Alice Waters’ recipe in Green Market Baking Book.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Recipe from Cookie and Kate: https://cookieandkate.com/whole-wheat-waffles-recipe/
