School just started up again and breakfast time can be a bit of a hassle, and I love having waffles in my freezer for easy, no-brainer breakfasts. I doubled this batch and it made 14 – 1/2 cup waffles that I “healthified” slightly by using whole wheat pastry flour and some grapeseed oil instead of all butter. These are lightly crispy, fluffy with just a touch of sweetness; and they don’t even need syrup. Once the waffles cool, I pull them apart, stack them, bag them and freeze them. Depending on how much time I have in the mornings, I’ll reheat them in my oven at 35o for 7-10 minutes – or if we’re running late, the microwave works just fine. Thanks for reading, enjoy!
Buttermilk Waffles – slightly adapted from Completely Delicious
**Click the link for the unmodified recipe**
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 cups AP flour
- 1/4 cup butter
- 1/2 cup grapeseed oil
- 1/2 cup sugar
- 1/2 cup arrowroot powder or cornstarch
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 1/2 cups buttermilk
- 4 eggs
- 2 tsp. vanilla extract
In a large bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla. Add the buttermilk mixture to the dry ingredients and stir until just combined.
Preheat a waffle maker according to manufacturer’s instructions. Grease with non-stick spray if necessary. Pour scant 1 cup batter into the hot waffle maker (1/2 cup for smaller waffle irons). Cook until golden brown, and serve.