Bella's Whole Wheat Belgian Waffles

"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."
 
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photo by Cook In Northwest photo by Cook In Northwest
photo by Cook In Northwest
photo by Jujubegirl photo by Jujubegirl
photo by ShaGun photo by ShaGun
Ready In:
45mins
Ingredients:
8
Serves:
16
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ingredients

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directions

  • 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!

Questions & Replies

  1. Can we also use bleached flour in this recipe
     
  2. Is one serving considered what is in the picture?
     
  3. What size are these waffles?
     
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Reviews

  1. Way too much baking powder. I think it should be 3 tsp. instead of 3 Tbsp. Also, they would be better with melted butter.
     
  2. 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!).
     
  3. 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!
     
  4. 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!
     
  5. This is a fantastic recipe as is, but I'm always looking to tweak to make things at least a 'bit' more healthy. I used unsweetened vanilla almond milk instead of regular milk. I used Truvia instead of the sugar, and I subbed apple sauce for the vegetable oil (sometimes I use combination of apple sauce and oil). Whether you tweak this or make this 'as is' the recipe is fantastic. For me, the recipe made 5 large Belgian waffles. Also, wait a bit before making the waffles. On AllRecipes.com, for one of their pancake recipes, they say waiting "allows the baking powder to form bubbles that will your pancakes fluffier and more tender."
     
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Tweaks

  1. I was feeling lazy this morning and wanted a recipe using whole grain flour that didn't require me to separate and beat the yolks and whites separately. I used Bob's Red Mill Whole Wheat Pastry Flour in place of regular whole wheat flour. The amount of baking powder seemed off, and because I was almost out I only used one tablespoon of baking powder. My waffles came out light and fluffy with a great taste. Whole wheat flours vary immensely from brand to brand and depending on the density of the flour you might need to use all three tablespoons. of baking powder. I mentioned Bob's Red Mill Whole Wheat Pastry Flour by name because I've had great success in substituting it for white flour in most recipes ( I wouldn't use it in cakes where a fine crumb is desired). When using whole wheat flours it is important to let the batter sit for 10-15 minutes so the flour can absorb the liquid. Resist the urge to add more flour at first if the batter seems thin, it will get thicker with time.
     
  2. Flour - 1 c whole wheat, 3/4 c white, 1/4 cup oat
     
  3. I'd put a lower rating to no stars. Blec! But i can't. No stars.
     
  4. 3 tsp of baking powder
     
  5. I used 1/2 tsp salt & 1 1/2 packets of sweet & Low. I used 1 1/2 cups milk as we like the batter a little thicker. Thanks for this recipe...it was great! U can also use Organic Agave in place of the sugar for Diabetics.
     

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