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Whole Wheat Waffles


  • Total Time: 8 minutes
  • Yield: 5 7-inch Belgian Waffles 1x

Description

A delicious, simple whole wheat waffle recipe designed to ensure a light, fluffy interior and crispy edges.


Ingredients

Scale

Wet

5 tbsp. unsalted butter
1 1/2 c. room temperature milk
1 large egg
2 tbsp. fresh orange juice
1/2 tsp. vanilla extract

Dry

1 1/2 c. white whole wheat flour
2 tsp. aluminum-free baking powder
1/2 tsp. kosher salt
2 tbsp. pure cane sugar


Instructions

  1. Heat waffle iron on high heat. I set mine to 5 (out of 6). This will help to create an initial crispy exterior. Preheat oven to 250°F degrees, and line a baking sheet with a cooling rack. Set aside.
  2. Melt the butter over low heat on the stove until half melted. Remove from heat and allow to cool and finish melting. This will help to bring down the temperature of the butter down so that it doesn’t re-harden when meeting the chill of the milk.
  3. Add all of the the dry ingredients to a medium bowl, and stir to combine.
  4. Slowly whisk in the milk to the cooled butter. If the butter begins to harden, that means it’s still a bit too warm. In that case, add it back onto the stovetop on low to pull the chill off. You’ll get the rhythm of this simple method soon enough.
  5. Whisk in the egg, orange juice, and vanilla extract into the milk mixture until evenly combined.
  6. Pour wet ingredients into the dry ingredients, and stir until just combined, being careful not to over mix. Tiny lumps may remain.
  7. Add batter to heated waffle iron. Amount will vary depending on size of waffle iron. I typically err on the side of less batter. Remove cooked waffle and place in a single layer on the prepared baking sheet with cooling rack, being sure not to stack. Repeat.
  8. Place baking sheet in the oven to re-crisp waffles before serving. Note: Stacking or placing waffles directly on the baking sheet causes waffles to become limp due to the steam. When placing on a cooling rack, the heat is able to hit and crisp all sides of the waffle. Waffles are ready when crisp to the touch.
  9. Meanwhile, prepare any fruit, and warm the maple syrup. Serve. We like ours with a dollop of plain whole milk yogurt, coconut shreds, and whatever else sounds good that morning.
  10. Save leftovers covered in the fridge. Reheat in toaster to warm and crisp. Heating in the microwave will cause waffles to soften.

Notes

If you’re without orange juice, substitute with milk and a splash of orange extract or a quick grate of citrus zest. The citrus helps to cut any bitterness of the whole wheat flour.

I prefer to cook with White Whole Wheat Flour or Whole Wheat Pastry Flour as it tends to be less gummy and bitter than traditional Whole Wheat Flour when used in recipes developed for all-purpose flour.

  • Prep Time: 8 min.
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