Whole Wheat Waffles have been a special weekend breakfast treat ever since our oldest child could make his request for ‘wappos’.
Tradition has it that waffles originated when a knight dressed in full armor sat down on a pancake. At our house we’re always careful to take off our armor before sitting on pancakes, so when we want waffles we have to resort to the use of waffle irons.
Although we prefer the Holland style waffle (thin with shallow insets) rather than the Belgium style waffle (thick with deep insets) this recipe will work for both styles of waffle irons…we know because we’ve used both kinds.
Butter and maple syrup are obvious choices for topping, but my husband, Tom, and our waffle specialist, scored a hit with all of us one morning when he served them with fresh berries and whipped cream. Yum! It’s become such a tradition now that when fresh berries aren’t in season, we defrost berries from the freezer, warm and sweeten them a bit, and pour over waffles. Then we top with whipped cream and eat on!
Adding finely chopped nuts and/or coconut to the batter before closing the waffle iron lid also creates a tasty treat. We grind our own wheat at home so it’s really fresh but if you’re using store bought wheat flour, you may way to replace some of the wheat flour with white flour.
Whole Wheat Waffle Recipe:
- 1 egg
- 1 cup buttermilk
- 1 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 3/4 cup whole wheat flour
- 1/2 tsp soda
- 1 tsp baking powder
Slightly beat the egg, add buttermilk, vinegar and oil and beat all together. Mix dry ingredients together, then combine with the liquid ingredients. Ladle about 1/2 cup of batter into a waffle iron and cook until done.
This recipe will serve 2-3 people. Any leftover waffles can be frozen in single layers. To warm them up, place them on the oven rack heated to 350 degrees for a few minutes or use a toaster oven.