After experimenting with all kinds of whole wheat pancake recipes and loving every one of them, I couldn’t wait to try out waffles with 100% whole wheat flour.
I’ve tried making whole wheat waffles before, but they were always disappointing and I’ve pretty much stuck with the white-flour overnight yeasted waffle recipe that we were used to.
The freshly-ground grain really does make a huge difference in the fluffiness, taste and nutrition of waffles made with whole wheat and we’re now officially (and happily!) making the switch to whole grains for our waffles!
I used soft white wheat berries for this recipe. Soft white wheat is lower in protein and higher in carbohydrates and is often recommended for more “tender” baking: pancakes, waffles, muffins, cakes, cookies, etc.
Don’t over-mix the batter and be aware that it will be very runny to start with, and after making a few batches, I’ve discovered that it is very beneficial to mix it up and let it set for a bit before starting to make the waffles.
The best batch we had was after I’d let the batter sit for almost 2 hours before making it up into waffles.
100% Whole Wheat Waffles
from Money Saving Mom – be sure to check out her post for money-saving alterations to this recipe
- 1 3/4 cup whole wheat flour
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 2 eggs
- 1 3/4 cup milk
- 1/2 melted butter
- 1 teaspoon vanilla (optional)
- Mix together dry ingredients in one bowl. Lightly beat together wet ingredients in another.
- Add egg mixture to dry ingredients and stir just until moistened.
- Let batter set for 10 minutes – 2 hours for best results
- Pour batter onto lightly-oiled waffle iron and bake until done.
- You may find that chocolate chips may magically appear in your waffles. Do not be alarmed.