Whole Wheat Waffles

Name: Whole Wheat Waffles
Total time: 30 min
Yield: 5 Servings
Ingredients: Whole Wheat Pastry Flour: 2.5 cups; Sugar (I use Pure Cane Sugar): 2 Tablespoons; Baking Powder: 4 teaspoons; Salt (I use Kosher): 0.5 teaspoon; Milk (I use Almond Milk): 2 cups; Lemon: 1; Eggs: 2; Unsalted Butter (I use Vegan Butter): 6 Tablespoons, melted; Pure Vanilla Extract: 1 teaspoon

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Ingredients

Adjust Servings:

	2.5 cups Whole Wheat Pastry Flour
	2 Tablespoons Sugar (I use Pure Cane Sugar)
	4 teaspoons Baking Powder
	0.5 teaspoon Salt (I use Kosher)
	2 cups Milk (I use Almond Milk)
	1 Lemon
	2 Eggs
	6 Tablespoons, melted Unsalted Butter (I use Vegan Butter)
	1 teaspoon Pure Vanilla Extract

Whole Wheat Waffles

30 minutes
Serves 5
Medium

Ingredients

2.5 cups Whole Wheat Pastry Flour
2 Tablespoons Sugar (I use Pure Cane Sugar)
4 teaspoons Baking Powder
0.5 teaspoon Salt (I use Kosher)
2 cups Milk (I use Almond Milk)
1 Lemon
2 Eggs
6 Tablespoons, melted Unsalted Butter (I use Vegan Butter)
1 teaspoon Pure Vanilla Extract

Directions

Sweet, fluffy and nutritious whole wheat waffles.

What does my husband ask for every weekend for breakfast?

Not pancakes, not French toast but waffles!

Last Christmas my husband gifted me the cast iron aluminum stovetop Belgium waffle iron.

It’s safe to say we’ve been obsessed with making waffles ever since.

I’ve tested this recipe with both all-purpose flour and whole wheat pastry flour and I personally prefer the whole wheat flavor.

The darker flour has a bit of a nutty flavor.

Whole wheat pastry flour differs from regular whole wheat flour as it is 100% stone ground from the finest soft white wheat.

It has a lower protein content than regular whole wheat flour which is why it makes for a tender whole grain baked good like muffins, quick breads, cookies, and waffles!

My version is dairy-free as I use homemade almond milk and vegan butter.

You can use any kind of milk and any kind of butter.

This recipe makes about 5-6 waffles.

Steps

1 Done	Make the Buttermilk Combine the milk and juice of 1 large lemon. Stir then set aside. The milk (regular or non-dairy) will start to curdle.
2 Done	Mix The Dry Ingredients In a bowl, combine the flour, sugar, baking powder and salt. Stir with a fork or whisk then set aside.
3 Done	Mix The Wet Ingredients To your now curdled milk aka buttermilk, add two eggs and whisk well to combine. Next, melt the butter in the microwave for 20 seconds or use a small sauce pan on the stove top. You want the butter to be melted and warm but not hot. Add the melted butter to your wet ingredients along with the vanilla extract. Whisk to combine.
4 Done	Add Wet To Dry Add your wet mixture to your dry and whisk well to combine. Set the batter aside while you heat up your waffle iron. I use a Cast Aluminum Stovetop Belgium Waffle Iron which has to be heated up on medium-high heat for 2 minutes on each side.
5 Done	Make The Waffles Using a pastry brush, lightly brush both sides of your waffle iron with coconut oil or butter then add some of the waffle batter. Each waffle iron will be different. Be sure to not add too much batter as the batter will spread and it might overflow. If you are using a Cast Aluminum Stovetop Belgium Waffle Iron like me, cook the waffle on medium heat for 2 minutes on each side then lower your hat to medium-low and cook for another 1-2 minutes on each side. If the waffle is still sticking to one of the sides of the waffle iron, the batter is not fully cooked through yet. You want both sides to be lightly golden brown and crispy. Serve your waffles with real maple syrup and berries!

2 Comments
Joni

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!