This is my favorite, basic waffle—no overnighting, no separating eggs, and no insane amount of butter, just great tasting waffles. My recipe is based on the Whole-Grain Waffles recipe from Alice Waters’ The Art of Simple Food.
When I first made these for my children back in 2008, I used 1 cup whole wheat flour and a half-cup each oat flour and oat bran…heathy! Today they both happened to be home on spring break from college and the vote was unanimous: white flour! Ha!
from the RiPE archives, June 2008
Whole Grain Waffles
makes 12 Belgian-style waffles
Ingredients
- ½ cup unsalted butter, melted 1 stick/4-ounces
- 2 cups buttermilk
- 3 eggs
- 1 tablespoon sucanat or any sugar
- 2 cups all-purpose flour or a 50/50 mix with whole wheat
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
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Plug in your waffle iron and get it started heating. Melt the butter.
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Measure buttermilk into 4-cup glass measuring cup or bowl. Add eggs and sucanat/sugar, whisk to combine. Whisk in the melted butter.
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In a large bowl, whisk together the flour, leavening, and salt. Pour buttermilk mixture over flour mixture and mix just until incorporated.
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Scoop about 1/3-cup batter for each waffle and cook until golden brown and crispy. Transfer to a cooling rack to preserve crispness and continue with remaining batter.
Recipe Notes / Tips
- Substitute for buttermilk: use 2 cups whole milk + 2 teaspoons apple cider vinegar, increase baking powder to 2½ teaspoons and omit the baking soda
- My original formulation: 1 cup whole wheat flour, ½ cup each oat flour and oat bran
- Alice Waters' formulation: 1 cup whole wheat pastry flour, 1 cup whole grain flour, sugar optional
