Crispy Waffles {perfect with whole grain flour}

Saturday mornings are made for crispy waffles! Does anything in the world feel better than your kid going ‘mmm.. mom, this is the best’? Making memories, one meal at a time..

I always look for recipes that go well with 100% whole grain flour, which can be challenging to make appealing to a picky audience. I adore this whole grain rye spelt bread, a regular in our house, and this whole grain lavash is so convenient to serve with anything. The recipe for crispy waffles also became a staple because it tastes flavorful and bright, instead of ‘cardboardy’, when made with whole grain flour.

crispy waffles with whole grain flour

HOW TO MAKE CRISPY WAFFLES

Ingredients
Dry:
3 cups flour (whole grain or a combination of whole grain and all-purpose, I use eikorn or spelt)
3 teaspoons baking powder
1 teaspoon salt
4 tablespoons sugar
Wet:
2 eggs
2.5 cups warm milk
8 tablespoons butter (melted)
1 teaspoon vanilla extract

Instructions
Pre-heat Belgian waffle maker (I use this one)
Whisk dry ingredients in a large bowl.
Whisk wet ingredients in a medium bowl (I whisk eggs first, then add milk, butter and vanilla).
Add wet ingredients to the dry (it’s easier to combine than the other way around). Another tip is add half the wet ingredients first, create a paste, then add the rest, it will ensure that you don’t have any dry bits.Mix gently to combine, don’t over mix. It’s okay to have some lumps. The batter will be fairly liquid.
Cook according to the manufacturer’s instructions (I pour just under one cup of batter and use setting 4.5).
If not serving immediately, keep the waffles on the rack in a 200ºF oven until ready to serve.

Notes
These crispy waffles freeze really well.
This is by far my favorite recipe for 100% whole grain waffles.
On these photos I used half whole grain spelt flour and half all-purpose spelt flour.
When I make crispy waffles with whole grain flour only, I use either all spelt or combination of spelt and einkorn. Whole grain einkorn alone makes waffles a bit crumbly and fragile.

crispy waffles with whole grain flour

Crispy Waffles {perfect with whole grain flour}
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 7 waffles
Ingredients
  • Dry:
  • 3 cups flour (whole grain or a combination of whole grain and all-purpose, I use eikorn or spelt)
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons sugar
  • Wet:
  • 2 eggs
  • 2.5 cups warm milk
  • 8 tablespoons butter (melted)
  • 1 teaspoon vanilla extract
Instructions
  1. Pre-heat Belgian waffle maker (I use this one)
  2. Whisk dry ingredients in a large bowl.
  3. Whisk wet ingredients in a medium bowl (I whisk eggs first, then add milk, butter and vanilla).
  4. Add wet ingredients to the dry (it's easier to combine than the other way around). Another tip is add half the wet ingredients first, create a paste, then add the rest, it will ensure that you don't have any dry bits. Mix gently to combine, don't over mix. It's okay to have some lumps. The batter will be fairly liquid.
  5. Cook according to the manufacturer's instructions (I pour just under one cup of batter and use setting 4.5).
  6. If not serving immediately, keep the waffles on the rack in a 200ºF oven until ready to serve.
Notes
These crispy waffles freeze really well.
This is by far my favorite recipe for 100% whole grain waffles.
On these photos I used half whole grain spelt flour and half all-purpose spelt flour.
When I make crispy waffles with whole grain flour only, I use either all spelt or combination of spelt and einkorn. Whole grain einkorn alone makes waffles a bit crumbly and fragile.
I started using this ratio recently and just love it: 2 cups whole grain spelt flour and 1 cup of oat bran flour - delicious and wholesome! I get this brand at local Whole Foods.

 

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2 Comments

  1. You say they freeze well. Can I just place them in a ziplock bag or do I need to wrap them first? To thaw do I simply put them in the oven? What temperature would you recommend? Thanks!