Name: Whole Grain Waffles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 cup whole wheat pastry flour; 1 cup whole wheat flour (you can also use spelt, rye, cornmeal or buckwheat); 1 ½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon fine salt; ½ teaspoon ground cinnamon; 2 cups buttermilk (make your own: add 2 tablespoons of vinegar or lemon juice to 2 cups milk, and let sit for 5 minutes); 3 eggs; 1 tablespoon maple syrup (or honey); ¼ cup (½ stick) butter, melted (original recipe called for one full stick of butter); ½ teaspoon vanilla extract

Whole Grain Waffles

These crispy whole grain waffles are perfect for weekend breakfasts. These freeze well for later, too (just defrost in the toaster).

25 min total 10 min prep 15 min cook 6 308 cal

Instructions

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1 To keep the cooked waffles warm while you finish cooking the rest, reheat your oven to 200 degrees and heat up your waffle iron.
2 Mix the dry ingredients (flours, baking powder, baking soda, salt and cinnamon) in a large mixing bowl.
3 In a large measuring cup, whisk together the buttermilk, eggs, maple syrup and vanilla until combined.
4 Pour the liquid ingredients into the dry ingredients. Stir just until they are mixed. Add the melted butter and mix well.
5 Pour batter into your waffle iron until the batter reaches the edges of the iron. Cook until crisp and golden.
6 To keep them warm until you’re ready to serve, place each waffle in a single layer on a rack in a 200-degree oven. Five minutes in the oven may help them get a little crispier.