Description
These light and fluffy waffles are made with whole grains and have a crispy exterior thanks to cornstarch, making them a satisfying breakfast for hungry teenagers.
Ingredients
Units
Scale
- 4 3/4 ounces all-purpose flour, approximately 1 cup
- 4 3/4 ounces whole-wheat flour, approximately 1 cup
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 3 tablespoons sugar
- 2 large eggs
- 2 ounces unsalted butter, melted
- 16 ounces buttermilk, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle iron according to the manufacturer’s directions.
- In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, cornstarch, baking soda, baking powder, salt, and sugar until well combined.
- In another bowl, beat together the eggs and melted butter until smooth. Add the buttermilk and vanilla extract, and mix until fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Lightly grease the waffle iron with cooking spray or brush with oil. Pour the batter onto the hot waffle iron, using about 1/2 cup for each waffle, or according to your waffle iron’s instructions.
- Close the lid and cook until the waffles are golden brown and crisp, about 4-5 minutes. Adjust the time based on your waffle iron’s settings.
- Carefully remove the waffles and serve immediately, or keep warm in a 200°F oven until ready to serve.
Notes
If you prefer a softer waffle, you can omit the cornstarch. These waffles are best served immediately but can be kept warm in a 200°F oven. They can also be frozen and reheated in a toaster for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 220
- Sugar: 5
- Sodium: 450
- Fat: 9
- Carbohydrates: 30
- Fiber: 3
- Protein: 7
- Cholesterol: 60