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!
Surprisingly light and delicious! I tried this recipe with a new Belgian waffle maker and was delighted at the results. I used butter instead of oil and cooked them for 4-1/2 minutes each. I did not cook to a crisp As I like a sweet bread texture, and they were good in hand without syrup right off the grill. Healthy high fiber addition to any meal. Froze a few for on the go snack. Highly recommended.
Wonderful waffles, the first recipe I tried in my new Belgian waffle maker. I made 5 servings with 1 egg for a trial batch. They were not too dense and had some crunch, may cook them longer next time. I subbed stevia for the sugar, light margarine melted for the oil and added a bit of multi grain hot cereal for crunch, more fiber and nutrients. I am going to try subbing apple sauce or pumpkin for the oil as suggested in other comments. Thanks for posting and for all the hints in the comments!
Excellent, healthy waffle recipe. I love that it's made with whole wheat flour. I also like that it doesn't have that much sugar. Once you put some pure maple syrup over them, it's plenty sweet enough! Thank you for posting.
LOVED IT--To me it was fluffy, yet dense at the same time, Very filling I used 2/3 cup of batter per waffle for my waffle maker. I also halved the recipe (with 2 eggs). They didn't come out as pretty as some of the pictures still, but rarely anything I make does :). Delicious! I have a few extra waffles and I am really hoping that they are going to freeze and reheat well,
Excellent whole wheat waffle recipe. Definitely the best I have had. The whole family loved it. I added mini chocolate chips for my kids & husband as a special treat.
These were great! Light and fluffy with good flavor. Worked well with my waffle maker. Thanks!
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.