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.
- 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: