Both times I made this whole wheat waffle recipe, which I am now completely obsessed with. The batter literally comes together in 2 minutes so it’s super simple, and as the title indicates, the waffles are made entirely with whole wheat flour! I always use white whole wheat flour rather than regular – same nutritional benefits, but less bitter, at least to my taste buds. I love the slight nuttiness the whole wheat flour adds here, yet the waffles aren’t heavy at all. In fact, when you bite into the crispy exterior you find a light, fluffy center. There’s just a tiny bit of sugar in the recipe so the waffles aren’t very sweet. Of course that means you’d be totally justified in loading them up with maple syrup! Or butter or strawberries and whipped cream or even ice cream – the possibilities are endless!
By Tracey
100% Whole Wheat Waffles
from King Arthur Flour
(Note: the yield is going to depend on the size/shape of your waffle maker. The recipe made 3 big belgian waffles in mine.)
Ingredients:
- 1 1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 large egg, at room temperature
- 1 1/2 cups lukewarm milk
- 1/3 cup canola oil
Directions:
Preheat your waffle maker according to the manufacturer’s instructions. If you want to keep the waffles warm, preheat your oven to 200 F then place a wire rack inside of a rimmed baking sheet and pop in the oven.
In a large bowl, whisk the flour, baking powder, salt, and sugar together. In a large measuring cup, whisk together the egg, milk and canola oil. Add this mixture to the dry ingredients and mix just until barely combined (lumpy batter is a-ok!).
Fill the wells of your waffle maker and cook according to the manufacturer’s instructions (4 minutes in my waffle maker). To keep the first waffles warm while you finish up the batter, transfer to the wire rack in the oven. Serve with your favorite toppings!
