This White Wheat Buttermilk Waffle Recipemakes crisp, golden waffles for your next brunch or breakfast. The buttermilk combines with white wheat flour, yielding a tender, golden waffle. These waffles beat the specialty kitchen store waffle mix hands down.
My family loves eating a big breakfast together. They don’t even care what time of day it is, they like breakfast. We don’t have big breakfasts on weekdays – there isn’t time with everyone gettingout the door by 7:15 a.m. for school.
And since I’m not exactly a morning person (ahem), a big breakfast just ain’t gonna happen. But. Things are different on school vacation or weekends. We take the time to connect overa hot breakfast together whenever we can.
A few years ago the boys and I bought their dad a waffle maker for Father’s Day. It was (perhaps) a little self-serving,since we all love waffles and the kids had been bugging me to get a waffle maker for some time. (Thankfully Jon’s a generous guy and shares.) We got one of those Belgian waffle makers you see at continental breakfasts in hotel lobbies, the kind that flip over and beep when the waffle’s ready.
It’s great in a hotel lobby because they usually have more than one. And there are other items on the breakfast bar while you wait. But we only had one waffle maker. And six hungry waffle lovers made for a lot of waiting. So after a few years of waiting for that beep (patiently of course….every single time, LOL) that waffle maker bit the dust. Sad day. So we’ve been without waffles at all for a whilenow. (No waffle is even worse than waiting for a waffle.)
But on Christmas, the guy in the big red suit put a brand new waffle maker under the Christmas tree. Yay! And he was so thoughtful. It makes four, 4″ waffles in each batch. Perfect for our family and less waiting! It also has non-stick plates that remove, making clean-up a breeze. So we’ve been experimenting with waffle mixes and also our own recipes over vacation.
So far, our favorite has been thisWhite Wheat Buttermilk Waffle Recipe.The waffles are crisp and golden on the outside and tender and fluffy on the inside. The deep golden pockets hold berries, butter and pure maple syrup.
Have you baked with white whole wheat flour before? If not, give it a whirl. I use white whole wheat flour from King Arthur Flour in a lot of my baking. Sometimes I substitute it for just a portion of the white flour in a recipe. Other times I exchange it for all the white flour.
King Arthur Flour says: “Our unbleached white whole wheat flour is milled from hard white winter wheat – a lighter-colored grain than traditional red wheat – which yields milder-tasting baked goods.”
The thick batter for these scrumptious waffles comes together easily. If you don’t have buttermilk on hand (I often don’t), just add a tablespoon of vinegar or lemon juice to a cup of milk for each cup of buttermilk called for. Let it sit for 5 minutes or so and voila: you’ve got buttermilk without running to the store!
Pair these White Wheat Buttermilk Waffles with fresh berries and powdered sugar or butter and maple syrup for a delicious treat. Bacon or sausage and juice complete your breakfast!
Print Recipe
Servings: 12, 4" waffles
Ingredients
2cupswhite whole wheat flourI use King Arthur White Wheat Flour from my grocery store
1/4cupsugar or honey
1teaspoonsalt
1/2teaspoonbaking sodaheaping
2teaspoonsbaking powder
2 1/2cupsbuttermilk
1/2cupliquid coconut oil or vegetable oil
2eggs
Optional: fresh berries for garnish
Instructions
In a small mixing bowl, stir together dry ingredients: white whole wheat flour, sugar, salt baking soda and baking powder. Set aside.
In a medium mixing bowl, whisk together buttermilk, oil and egg.
Slowly stir dry ingredient mixture into wet ingredients until thoroughly combined.
Use this waffle batter in your waffle maker, following manufacturer's instructions.
My waffle maker yields four, 4" waffles in each batch and uses 1 1/2 cups batter for each batch.
Add a little more milk or buttermilk if batter needs to be thinned.
Garnish with fresh berries if desired.
Serve hot with butter, maple syrup or powdered sugar.
Makes 12, 4" waffles.
You may also like: Cinnamon Streusel Apple Coffee Cake
Buttermilk adds moisture and richness to waffles. Plus, it adds so much flavor! And when it is added in a recipe with baking soda like this one, it gives your waffles nice lift for the biggest, fluffiest waffles.
Drizzles: Maple syrup, honey, hot fudge sauce, caramel sauce and fruit syrups like strawberry, blueberry, blackberry and more. Spreads: Whipped butter, peanut butter, Nutella, cream cheese, marshmallow fluff, whipped cream and yogurt.
Citrus Zest: Grate the zest of an orange, lemon, or lime into the batter for a citrusy kick. This adds a bright and refreshing element to your waffles. Almond or Coconut Extract: Enhance the flavor with a small amount of almond or coconut extract for a subtle nutty or tropical taste.
Belgian waffles start with a yeasted batter, require a leavening agent and tend to include more butter, milk and sugar. If you try to make the Liege style, larger sugar granules are added for more crunch. Traditional or American waffles often substitute yeast with baking powder and do not sit overnight.
The ingredients for both regular waffles and Belgian waffles are similar and include flour, milk, eggs, and butter or oil. However, Belgian waffles use egg whites to give a fluffier texture. Additionally, Belgian waffles have yeast in their recipe while regular waffles use baking powder.
A restaurant, on the other hand, will have an industrial cooker with a higher wattage plugged into a circuit designed for heavier loads. If you are asking about the waffle itself, my answer will be that most restaurants make their batter from scratch. Home waffles are usually made from a boxed mix like Bisquick.
Make Sure Your Waffle Iron Is Hot. A hot waffle iron makes a huge difference when it comes to crispy waffles, even more than brushing the iron with butter (though that is, of course, delicious). ...
Diner pancakes and waffles often taste better than homemade versions due to a commitment to classic, whole ingredients and well-thought-out techniques.
Of course, you can substitute whole grain flours like whole wheat or spelt flour, but expect them to be a little denser. Cornstarch is our secret ingredient for making the crispiest waffles. Cornstarch guarantees that the waffles will be perfectly crisp and tender.
Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.
Sliced strawberries, blueberries, bananas, or peaches are popular choices that add a burst of sweetness and color to your waffles. Whipped cream: A dollop of whipped cream is a classic waffle topping that adds a light and fluffy texture to your breakfast.
Instead of water, you can use whole milk to make your waffles extra rich. Typically, for one batch of waffles, you'll need 1 cup of water for every 1 cup of classic pancake mix. A couple of large brown eggs will also help your waffles have the perfect fluffy interior.
Consistency: Waffle batter is thicker than pancake batter. This thick consistency lets you pour the waffle batter into a waffle maker without running out the sides. Pancake batter is looser, which means it is easily pourable into a round shape.
They may not be at the top of our taste test, but they're still tasty, with the buttermilk option packing in a fair amount of sweetness and the homestyle option providing a heartier, slightly healthier alternative. The value packs also make it easier to keep a stash of waffles on hand without forking over much cash.
Traditional waffles are often made with buttermilk, which gives them a richer flavor than the light-as-air Belgian variety. American waffles are usually made with a smaller waffle iron that doesn't make pockets as deep as the Belgian waffle maker. Because of the waffles' thinner size, they cook faster.
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