A whole wheat waffle that is light and fluffy inside and crispy, golden brown outside. They’re easy to whip up with ingredients I always have on hand.
We eat waffles or pancakes every weekend and a few years ago I decided I needed to start using whole wheat flour to bump up the nutrition we were getting at breakfast. Unfortunately, most of the recipes I tried were healthy, but not the fluffy, delicious waffles my family was use to eating.
Then I stumbled on a recipe that folds in whipped egg whites to the batter. It not only helps lighten the batter, but also creates a crispy golden waffle. I’ve tweaked the recipe over the years so it’s easier and use my immersion blender to whip the egg whites and then whisk the batter together.
I use whole wheat pastry flour, but you could use a mix of all purpose flour and regular whole wheat flour.
I served these waffles with a luscious Peach Freezer Jam my neighbor gave me for Christmas. Made with tree-ripened, juicy peaches from the tree in her yard it was a sweet taste of summer on a cold winter’s morning. Thanks Darlene!
This has become my go to recipe for light and fluffy whole wheat pancakes too. I add an extra 1/4 milk when I’m making pancakes.
Light and Fluffy Whole Wheat Waffles
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1/3 cup canola oil
- 2 egg yolks
- 2 egg whites, stiffly beaten
Preheat waffle maker.
In a large bowl, whisk together flour, baking powder and salt.
In a small bowl, whisk together milk, oil and egg yolks. Add to flour mixture and stir until just combined. Gently fold in beaten egg whites. Let rest 10 minutes.
Bake waffles as recommend in your waffle maker until golden brown.
Notes: Add an extra 1/4 cup milk to make a great whole wheat pancake.
Waffle recipes I’d like to try: