I love waffles. You know this. But I also love whole wheat waffles… except when they’re dense bricks. Whole wheat baked goods sometimes have a problem staying the light and fluffy consistency you know. I often use half all-purpose flour and half whole wheat to avoid this. Not these waffles. They are THEE best whole wheat waffles I have ver made (and I’ve made a lot!). One of the tricks is using whole wheat pastry flour, since it’s a finer consistency. These are the waffles you can turn someone who “doesn’t like whole wheat” into a believer. (Maybe a picky kid perhaps?)
Not only are these awesome on their own, just wait until you see the second part to this post – round 2, if you will. I turned them into something even more amazing! Check back to find out…
- 1½ cups Whole Wheat Pastry Flour
- 3 teaspoons Baking Powder
- 1 Tablespoons Granulated Sugar
- ½ teaspoon Salt
- 1 large egg
- 1½ cups Milk, room temperature
- ⅓ cup Unsalted Butter, melted
- ½ teaspoon Vanilla Extract
- Whisk flour, baking powder, sugar and salt together in a medium-sized bowl, set aside. Whisk egg, milk, butter and vanilla together in a large bowl. Gently add dry ingredients into the wet, mixing until just combined (do not over mix, there may be lumps).
- Preheat the oven to 200 degrees F (a place to keep the cooked waffles warm). Then preheat your waffle maker & follow the waffle maker instructions to cook, as each one is different. Pour the appropriate amount of batter into preheated waffle maker & cook until golden. After the first batch is done, place them on a rack or cookie sheet in the warmed oven in a single layer. Keep all cooked waffles in the oven while you finish the rest. Don't stack the cooked waffles or they'll lose their crispness (unless you plan on re-heating them in the oven).