Whole Wheat Waffles
Makes about eight 7-inch round waffles
Like many of you, I grew up with waffles made from a packaged baking mix. They really are very good. Occasionally, I experimented with making my own from scratch, but always went back to the mix. However, it has become increasingly important for me to control all of the ingredients that I use in a recipe, so I decided to find a waffle recipe that is quick, delicious, and every bit as easy as using the mix. After I developed my basic waffles recipe, which is in the similar and related recipes links, I decided to go one step further and create a healthier version. This recipe is even more delicious because the whole wheat adds flavor and natural sweetness, as well as more nutrients and fiber. Additionally, I use a sugar substitute, which lowers the calories and is appropriate for those on low sugar diets. I also cut down on the butter, but not the flavor, by using an equal part of canola oil, which is a healthier choice of fat. I always use nonfat fat milk, but you can use 1% or 2% reduced fat. And, if desired, the whole eggs can be replaced with egg whites.
Even people who are not concerned about what they eat will love these waffles. For a 100% whole wheat version, see the notes below.
- 1 cup all-purpose flour (see variation below)
- 1 cup whole wheat flour
- 2 tablespoons sugar (or sugar substitute with a 1:1 ratio)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 2 tablespoons butter, preferably unsalted, melted (see variation below)
- 2 tablespoons canola oil
- 1-1/2 to 2 cups reduced fat or nonfat milk
- 1 teaspoon vanilla
Place the flour, sugar and baking powder in a medium bowl and whisk with a wire whisk to combine well. Add the eggs, butter, oil and 1-1/2 cups of the milk; beat with the whisk just until smooth. Add more milk as needed to thin the batter to a pouring consistency, being careful to keep it thick. Heat your waffle iron and bake according to manufacturer's directions. Serve immediately.
Notes: The batter can be made the night before, covered and refrigerated. Add a little more milk before baking if it has become too thick. Waffles freeze very well. Just bake them a little lighter than usual, let them cool on a wire rack, wrap individual portions in waxed paper and place in a freezer bag. To heat, just toast the waffle in the toaster oven until lightly browned. If you are making the waffles for a savory presentation, such as Chicken and Waffles (see the similar and related links), omit the sugar and vanilla.
100% Whole Wheat Variation: Since I first made this recipe, I gradually substituted more whole wheat flour for the all-purpose and I now use it exclusively. If you are used to the flavor of whole wheat, use the 2 cups. White whole wheat flour is a good choice for a milder flavor. I also use all canola oil in place of the butter and I do not miss the butter flavor. Additionally, I have used one whole egg and two egg whites and that works as well.