Whole Wheat Buttermilk Waffles

Time to Cook: 
10 minutes
Time to Prepare: 
10 minutes
Number of Servings: 
10
Learn More About This Recipe +

Are you ready for a long weekend? Temperatures are dipping around the province, and on a chilly Saturday there is little better than a batch of steaming hot waffles slathered in syrup. Most recipes ask you to separate the eggs and then beat the eggs whites to fold into the batter, but this one saves you a little time and energy by skipping that step. All you have to do is mix everything together and cook! If you're feeling extra decadent (a long weekend sometimes does this to me), throw about 1/2 cup mini chocolate chips into the batter. I like to slather my waffles with a bit of thick Greek yogurt and then drizzle with a fruit syrup, but maple syrup and fruit is good too! Don't worry, some whole wheat flour in the batter will help you feel that you aren't overindulging too much. If you don't have a waffle iron, don't panic-these can also be made into pancakes.

Nothing says the weekend like a steaming hot plate of waffles.

Ingredients

1 cup flour

1/2 cup whole wheat flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

2 eggs, lightly beaten

1 1/2 cups buttermilk

2 Tbsp brown sugar

2 tbsp vegetable oil


Directions

1. In a large bowl, whisk together the flour, whole wheat flour, baking soda, baking powder, salt, nutmeg, and cinnamon. In a different bowl, whisk together the eggs, buttermilk, sugar, and oil.
 
2. Make a well in the center of the dry ingredients. Pour in the egg and buttermilk mixture, then stir gently with a wooden spoon until the mixture is just combined. It will be a bit lumpy, but that’s okay! You don’t want to mix it too much and end up with tough waffles. Let the batter sit for about 5 minutes to rest while you get your waffle iron heated up.
 
3. Get your waffle iron good and hot before spraying with a bit of non stick spray. Pour in about 1/3-1/2 cup batter per waffle, close the lid, and cook about 2 minutes.  When the waffles are finished you can eat them right away topped with syrup, or cool them on a wire rack and then store in a sealed container to eat later. I re-heat them by placing the waffles on a baking sheet and putting them in a 350 F oven for a few minutes until warm.
 
Makes about 10 waffles