Homemade whole wheat waffles are a staple at our house. We eat them anytime of the day. Waffles for dinner is a popular choice and a great option when we are low on groceries, time, and/or energy to cook a big meal.
We were given a waffle iron as a gift many years ago (and it’s still working hard). We make them so often I have the recipe memorized. BUT- recently my 11 year old asked if he could make them BY HIMSELF! “Um, SURE!” couldn’t leave my lips fast enough. ((UPDATE- our 8 year old has now taken on this task and is so proud to feed his family warm waffles. He has become an excellent egg cracker.)
By the way, for years I wanted one of those giant measuring bowls with a lid. I don’t know why I never bought one for myself. I think I thought I wouldn’t use it. Well maybe two birthday’s ago, ALDI had them, and I picked one up for myself. Yep folks, should have done that years ago. It’s in the top five most used items in the kitchen.
So here’s how I (now they) do it.
I like easy recipes, this one is great, because we always have these ingredients in the house. Well almost always.
- 2 cups of milk
- 2 eggs
- 2 cups whole wheat flour
- 2 cups white flour (If you want to go all whole wheat, I recommend keeping at least 1/2 cup white flour, or they don’t fluff up as well)
- 6 tablespoons of oil (decrease by at least half if using coconut oil)
- 2 tablespoons of baking powder
- 1-2 tablespoons of sugar to taste
- dash of salt
- dash of vanilla
- sprinkle of your favorite baking spice- I usually add cinnamon, but nutmeg or pumpkin spice is fun too. Totally optional.
- Toppings: We use real maple syrup; butter; whatever fruit is around- blueberries are a big favorite; or peanut butter. (not all together)
Plug in iron and let it get hot. (We like our waffles a little more brown.)
Mix all ingredients. I start with the wet ones first. Beating gentling with a hand whisk. (Fluffy eggs make for great waffles.) Then add the dry ingredients and mix until combined. Try not to over mix. You don’t want the clumps. Once they are gone, you are done. If you can let the batter set for a few minutes, you will have fluffier waffles. If you are impatient (or in a hurry), they will still be yummy, promise.
Our waffle iron takes a little less than my 1/2 measuring cup of batter to make a nice waffle (i.e. doesn’t spill out the sides and make an extra mess to clean up). Also, I decided after a few years of having the last waffle spill out the sides, that using up all the batter just to “not waste” is totally not worth the mess of cleaning up the extra that spilled out anyway.
Makes about 8-10 round waffles in our iron. If there are any leftover, we let them cool, then store in a freezer bag in freezer. Toast perfectly for breakfast or a snack.
- Skipping the oil (i.e. forgetting the oil) means the waffles won’t come out of the iron = BIG MESS
- A fork pulls the waffle out perfectly. No need for special tool.
- Martha Stewart taught me this great trick (yes, I have a pink phone that contacts her direct, Batman like). When you pull the waffle out, toss it gently between your hands until it crisps up a little bit. Laying it straight on a plate traps the moisture and they get soggy. Who likes a soggy waffle? Not us. At about 5:10 in this video you can see how to toss your waffle. You won’t regret watching this, guarantee.