Perfect waffles that are light and fluffy inside and crisp on the outside, made a little healthier with 100% whole wheat flour.
It’s time for waffles! Then again, when isn’t it time for waffles? I know I’m a little strange, but I can do without pancakes if I can have waffles. Not just any waffles, but these ones in particular. I just love them so much! They’re crisp on the outside and light and fluffy on the inside. Judging by how dense they are you would never guess that they’re 100% whole wheat. My kids love them as well. I hope you’ll enjoy them as much as we do!
I served these ones with a few fresh raspberries from our yard. I find it hard to believe we’re still getting berries in October, but we are. My 3 year old’s favorite thing to do right now is take our black lab puppy Katie and a little container out into the yard and pick all the berries 🙂 Can she stay this age forever? I just love it 🙂
Anyways, my kids obviously love these with syrup, but they also take the place of toast some mornings, just with a bit of butter spread on a toasted waffle or even a little bit of homemade jam. So good! They also freeze really well and reheat so easily in the toaster. When I get the time I’m going to make a large batch to have on hand in the freezer. I keep saying I’ll make enough to freeze when I make them, but somehow they all get eaten before they make it to the freezer.
I’ve seen so many delicious looking waffle variations around the web, pumpkin being one of the ones that caught my eye. I’m thinking I need to make some of those. What’s your favorite flavor to add to waffles? Or what do you like to top your waffles with? Let me know in the comments!
- 1/4 butter melted and cooled
- 2 large eggs
- 2 cups milk
- 1 tablespoon honey
- 1 teaspoon vanilla
- 1 3/4 cups whole wheat flour
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
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Preheat waffle iron.
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In a medium sized bowl stir together the butter, eggs, milk, vanilla and honey until combined.
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To that add the flour, baking soda, baking powder, cinnamon and salt and stir just until most of the lumps are gone and all the dry ingredients are incorporated.
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Lightly grease your waffle iron with a non stick cooking spray and cook according to the waffle irons directions. Serve immediately or cool on a cooling rack before storing in an airtight bag or container. To freeze, simply cool completely then place in a single layer on a baking sheet and freeze until solid then transfer to an airtight bag.
And drizzle with syrup!
{ 7 comments… read them below or add one }
getting ready to try your “light & fluffy whole wheat waffles”. Is there a nutritional content listing? i.e. calories, carbs, etc
Your waffle looks so soft and delicious. This reminds me that I have a waffle iron pan sitting in the storage as housewarming gift but I never used it at all! Maybe it’s time to open the box.
Thank you! Time to get that waffle iron out! 😉
I love waffles! These look great! I also love waffles even more when they can be frozen! We usually make a double batch of waffle and freeze as much as we can for future breakfasts and brunches! 🙂
I’m a big fan of waffles too. They seem so much easier than pancakes, and I love the soft inside and crispy outside. So so good! I usually make mine with oatmeal flour, which is a good alternative too.
I like to add flax seed sometimes. We love to slice a banana with the syrup too. We love whole wheat pancakes and waffles. I also mix whole wheat, spelt, and kamut sometimes. Cinnamon adds a lot to them I think.
Flax seed is a great idea, I’m going to try that next time. I also love the idea of making them multigrain 🙂 I agree the cinnamon is a must 🙂 Thanks Charlotte!