Prep 5 mins
Cook 40 mins
A good friend gave me this recipe and it produces a waffle that is more substantial. It's not super light and fluffy like other recipes. They are more like "Eggo" waffles (in terms of texture, not sweetness). Makes 16 (4 1/2" X 4") waffles. When preparing them for freezing, I undercook them slightly, so they don't burn in the toaster.
- 2 cups whole wheat flour
- 1⁄4 cup sugar
- 3 tablespoons baking powder
- 3⁄4 teaspoon salt
- 2 cups milk
- 3 eggs
- 1⁄3 cup vegetable oil
- 1 teaspoon vanilla extract
- Combine flour, sugar, baking powder and salt in a bowl.
- Add milk, eggs and oil to the dry ingredients and mix until combined.
- Use approximately 1/3 cup of batter per waffle.
- Bake on waffle iron as per manufacturers instructions.
- Note: My original posting of this recipe did not include salt. I didn't really miss having salt in this recipe, but I thought the first reviewer of this recipe probably had a point about blandness, so I amended the recipe to include 3/4 teaspoon of salt. Other comments have prompted me to add vanilla to the recipe, with wonderful results. Thanks for your comments!
We have a favorite whole-wheat waffle recipe but I needed one that made just a couple more. This was excellent! My only complaint is that mine didn't get crisp at all. <br/><br/>We have a Belgian waffle maker and this made 7 or 8 (I lost count as my kids kept grabbing the ones I made!).
This will be my new go-to waffle recipe--I had these this morning and really liked how they turned out. They are not as dense as the description made them sound--I would call them "hearty" but not dense (I found them to be pretty airy actually, probably because they use more baking powder than my normal recipe). I was also pleased that they were so light given the use of only whole wheat flour. I cut the recipe by four, and it made 3 waffles; I also used melted butter instead of the oil, which might have helped it crisp up so much. Served with caramelized cinnamon apples--perfect fall breakfast!
These are great. I used whole wheat pastry flour. I also separated the eggs and whipped the egg whites before folding them into the rest of the mixture. Those changes made a very fluffy, light waffle, which is awesome for whole wheat. Great results! Next time I will add 1 teaspoon of cinnamon. Will also try subbing oil with applesauce or pumpkin. Thanks!