The perfect balance of crispy and light, while still being made with whole grains, these waffles a morning delight.
Save this for your next weekend brunch. Weekend mornings are made for crispy waffles!
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.
- 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
- 2 eggs
- 3 cups warm milk
- 8 tablespoons butter (melted)
- 1 teaspoon vanilla extract
- Pre-heat Belgian waffle maker
- 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). 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.
- If not serving immediately, keep the waffles on the rack in a 200ºF oven until ready to serve.
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.