Whole Wheat Waffles
Whole grain flour makes these whole wheat waffles hearty yet light. Top them fruit, butter, and maple syrup.
Servings: 12 waffles
Calories: 162kcal
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup Greek yogurt
- 1 large egg
- ½ cup unsalted butter, melted
- 1 ½ cups milk I use 2% plus a few more tablespoons to thin the batter if needed
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the Greek yogurt, egg, melted butter, and milk. Stir the dry mix into the wet mix until combined.
- Warm the waffle iron and when it's ready, scoop our ¼ cup of the batter and place it in the center of the waffle iron. Close the lid and cook until the light turns green. Remove from the waffle iron with a fork.
- Repeat with the remaining batter to finish the batch; you may need to add a bit of milk if the batter becomes very thick. Waffles may be frozen or stored in the fridge for up to 5 days.
Notes
- The flour - I suggest using whole wheat pastry flour, but you can interchangeably use whole wheat flour or spelt flour and the waffles will turn out just right. I often just grab a bag of whatever is on sale or available at my local store - sometimes it's whole wheat pastry flour (which has a slightly finer grind) and sometimes it's whole wheat flour. Spelt flour is another whole-grain flour that is wonderful for baking and I'll use it often as well.
- Add milk - Whole grain flour absorbs more liquid than all-purpose flour. You can add a little more milk, 1 tablespoon at a time, if you find the batter is too thick.
- What size? I like to make my waffles using a ¼ cup measure, and a ⅓ cup measure also works well.
- Make dairy-free - You can easily make these waffles dairy-free by substituting non-dairy butter for the butter, your favorite non-dairy milk for the milk, and non-dairy yogurt for the yogurt.
- Swap coconut oil - Often, I will substitute the butter with unrefined or refined coconut oil for a change. The waffles are just as buttery and tender.
- Make egg-free - Substitute a flax egg for the egg in the batter.
- Make gluten-free - Use whole grain gluten-free flour like oat or sorghum flour, or a 1:1 all-purpose mix, using 280 grams of whatever flour you choose.
Nutrition
Calories: 162kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 104mg | Potassium: 132mg | Fiber: 2g | Sugar: 2g | Vitamin A: 308IU | Calcium: 73mg | Iron: 1mg