If you’ve been reading my blog for a while, you know we love waffles. So I thought it was finally time I shared our basic, super easy, one-bowl whole grain waffle recipe—especially right after my post about what’s in some of the popular frozen waffles and dry mixes.
Yes, our waffles take a couple more minutes than some of those store-bought mixes, but I think making food you feel good about is more important. 🙂 Finally, to make our homemade waffles taste extra special and delicious, we top them off with some fresh fruit and maple syrup!
And you know what? You can have the convenience of frozen waffles without all those processed ingredients! How? These waffles freeze up so well, your family won’t even know the difference! I usually double or triple the recipe so I can freeze some for later, and they’re super easy to toast up on those rushed mornings. See my directions on how in the Kitchen Tips and Resources section below!
So, let’s upgrade our breakfast habits and make some one bowl, whole wheat waffles this weekend. While waffles may never be the healthiest of breakfasts, I definitely think these can be a regular, fun part of your routine! And if you’re looking for an even healthier way to serve up these waffles, check out my upcoming post on Syrup Free Waffles.
- 1⅓ cups whole wheat flour (I use whole wheat pastry flour)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 2 eggs
- ¼ cup oil (I use melted butter)
- 1¾ cups milk or buttermilk
- 1 tablespoon honey or maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- Real Maple syrup
- Sliced fruit
- Preheat your waffle iron.
- In a large 5-quart mixing bowl add the dry ingredients and whisk together.
- Create a well in the center of the dry ingredients. Add the wet ingredients and optional cinnamon and/or vanilla. Whisk the wet ingredients together in small circles, trying to keep the dry ingredients from getting wet.
- Once the wet ingredients are blended, whisk in the dry ingredients with bigger circles until the batter is smooth (this should happen fairly quickly so don't over-mix).
- Set the batter aside and oil the hot waffle iron. Then follow the manufacturer's instructions for how much batter to add. Cook each waffle as directed. Repeat this step until all the batter has been used.
I usually make my own baking powder. It's easy, makes super fluffy baked goods, and it also avoids some additives like aluminum that are in many baking powders. How do you do it? Just mix one part baking soda for two parts of cream of tartar.
Kitchen Tips and Resources:
- We recommend using a whole wheat pastry flour like Bob Red’s Mill to make light, fluffy, whole wheat waffles.
- A great waffle iron like this one from Presto or Cuisinart makes turning out one or more batches of waffles super easy.
- I like to brush the surface of the waffle griddle with a little oil before each waffle to make sure it doesn’t stick. I use a pastry brush with natural bristles and a high quality, high temperature oil like avocado oil.
- Freezing up waffles for a quick, weekday breakfast is super easy. After cooking the waffles, let them cool and place between layers of parchment paper in whatever freezer-safe container you prefer. When re-heating them, just a couple minutes in a toaster oven does the trick. Finally, to save money, I usually keep the pieces of parchment paper in the container and reuse them several times. Here’s a picture of what mine looks like.