My kids love waffles – what’s not to love? I get to make a weeks worth of school breakfasts in less than an hour, and the kids get another maple syrup delivery system 😉 I I like to use wheat pastry flour because it’s mild enough that the kids don’t mind, and I like that I can sneak a little fiber into breakfast. This batch makes about 10 waffles, most of which get cooled, divided, bagged and frozen. Warm them up in a 350 degree oven for about 10 minutes, or mere seconds in your microwave. Thanks for reading, enjoy!
Whole Wheat Waffles – adapted from Cookie and Kate
- 1 cup whole wheat pastry flour
- 1 cup whole wheat flour (you can also use spelt, rye, cornmeal or buckwheat)
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ 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)
- ¼ cup (1/2 stick) butter (original recipe called for one full stick of butter)
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- Preheat 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 butter 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.