Whole-grain waffle recipe

Waffles are a breakfast staple at my house. We eat them just about every weekend, but they never get old. I try to mix it up and change the recipe often. Sometimes I add fruit or chocolate chips. Sometimes we have syrup or jam on top.

Waffles can easily be junk food, made with bleached white flour, tons of sugar, and slathered in syrup. Just as easily though, they can be healthy. And just as delicious.

When most people think of whole grains, they imagine a crusty brown bread with lots of texture. Not exactly the ideal waffle. The USDA recommends making half of your grains whole and I think that’s a pretty good starting place. For this recipe, I use equal parts whole-grain flour and unbleached all-purpose flour. For both, my go-to brand is Simple Truth. It is only sold at Kroger, but I have found it to be one of the few brands that doesn’t add barley flour and a bunch of minerals.

Why avoid barley flour? Its a personal choice not based entirely on nutrition. When you eat it, barley converts to malt while you’re chewing. Malt is a sugar that is perhaps the worst for your teeth. It’s the reason your kids’ dentist says those adorable goldfish crackers are so bad. I’m not a dentist, but I think my kids need all the help I can give them to avoid cavities.

This recipe is adapted from Better Homes and Gardens Cookbook (12th Edition)

Whole-grain waffle recipe

Ingredients:

• 1 cup whole-grain wheat flour
• 1 cup unbleached all-purpose flour
• 1 tablespoon baking powder
• 2 eggs
• 2 tablespoons honey
• 2 cups milk
• 1 stick butter, mostly melted
• 1 1/2 teaspoons vanilla

Instructions:

1. Combine all the dry ingredients in a large bowl.
2. Beat the eggs in a smaller bowl and add the remaining wet ingredients.
3. Stir the wet into the dry, just until mixed.
4. Bake in a preheated waffle maker according to manufacturer’s instructions.

Mine makes four squares ones at a time, so this recipe yields about five batches of four. This waffle recipe can easily be doubled and leftovers can be frozen. I use a gallon zip bag so that I can just take out a few as needed. A couple of minutes in the toaster and you have hot, fresh waffles any time.

You can also add mix-ins like blueberries, chocolate chips, or pecan bits. I prefer to sprinkle a handful on each waffle after pouring the batter in. If you just add them to the batter, everything will sink to the bottom.

Whole-grain waffle variations

Spread a waffle with plain cream cheese and top with sliced strawberries.

Spread a waffle with chocolate peanut butter and top with fresh strawberries, raspberries, and blueberries. Fold in half for an easy-to-eat waffle sandwich.

Whole-grain waffle recipe

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Ingredients

• 1 cup whole-grain wheat flour
• 1 cup unbleached all-purpose flour
• 1 tablespoon baking powder
• 2 eggs
• 2 tablespoons honey
• 2 cups milk
• 1 stick butter, mostly melted
• 1 1/2 teaspoons vanilla

Instructions

1. Combine all the dry ingredients in a large bowl.
2. Beat the eggs in a smaller bowl and add the remaining wet ingredients.
3. Stir the wet into the dry, just until mixed.
4. Bake in a preheated waffle maker according to manufacturer's instructions.
5. Mine makes four squares ones at a time, so this recipe yields about five batches of four. This waffle recipe can easily be doubled and leftovers can be frozen. I use a gallon zip bag so that I can just take out a few as needed. A couple of minutes in the toaster and you have hot, fresh waffles any time.