When I wake up on Saturday morning, all I want is carbs. I blame the fact that I ate pancakes practically every Saturday morning growing up. While my brothers and I were upstairs playing with our Beanie Babies or watching cartoons on the couch, mom would make a batch of her pancakes. Or sometimes, if we were lucky, it was french toast. But ever since I got a waffle iron, I seem to always want waffles. Hence why I woke up and made a batch of whole wheat waffles to start off my weekend.
Why use whole wheat flour?
Honestly, this recipe will also work with all-purpose flour. But I do find that my body responds really well to whole-wheat based products, especially in terms of digestion, which is why I chose on whole wheat for this recipe. But if you don’t have whole wheat flour (I get mine at Trader Joe’s), then you can use regular flour. It’s a versatile recipe.
What kind of waffle iron does this recipe use?
I’m obsessed with my Belgian waffle iron. If you’re not familiar, Belgian waffles are a bit thicker compared to American-style waffles, which are thinner—kind of like Eggos. While there are some waffle irons out there where you can make thinner waffles, even square-shaped waffles, I prefer a thicker waffle. My reasoning? You get so much more syrup and butter in all of those little pockets.
If you’re on the hunt for a good Belgian waffle maker to make these whole wheat waffles, the one I use at home is very similar to this one.
Cook your waffles on the medium setting
All waffle irons are different. Some have a standard heat that you can’t adjust, so just trust that the iron will work its magic. However, others (like the one above) have settings that you can adjust based on the types of things you want to cook in it. For Belgian whole wheat waffles, I’ll cook them on the medium setting, which is wherever the dial hits in the middle. For some, that will be setting number 3 (out of 6), for others that will be right in the middle between “minimum” and “maximum.”
This recipe makes two whole wheat waffles
It’s perfect for two (obviously) or for you to make just for yourself—one for now, one for later!
If you want more whole wheat waffles—maybe for a waffle bar or homemade brunch with friends—just double or triple the batter. Each waffle will still be about 2/3 cup of batter to make, it will just take you a bit longer to cook all of them. Obviously.
Whole Wheat Waffles
- Waffle iron
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 Tbsp sugar
- 1 egg
- 4 Tbsp butter melted
- 1 cup milk
- Cooking spray
- Plug in the waffle iron and close the lid.
- While the waffle iron is heating up, melt the butter in the microwave.
- Whisk the flour, baking powder, and sugar together in a large bowl.
- Add in the melted butter, egg, and milk to the bowl. Whisk until there are no longer lumps.
- When the waffle iron beeps, it's ready. Open the lid and spray down the iron with cooking spray. Add 2/3 cup of waffle batter to the iron, then close the lid.
- Wait for the waffle iron to beep. When it beeps, it's ready!
- Carefully take it out using a fork or tongs. Serve with butter, berries, maple syrup, or whatever toppings you desire!
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