Crispy Whole Wheat Waffles
Do you love waffles, but are looking for a better version? These crispy whole wheat waffles are it! Made 100% whole wheat flour and come out perfectly light and crispy at the same time!
Servings: 6 waffles
Equipment
Ingredients
- 1 ¼ cup whole wheat pastry flour
- 1 cup regular whole wheat flour I prefer white wheat,but if you have a red wheat, you can use that instead. I have also used einkorn and liked that!
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups buttermilk
- 3 eggs, separated
- 5 tablespoons melted butter
Instructions
- Heat waffle iron.
- Mix dry ingredients in a small bowl.
- In another bowl, beat egg whites to stiff peaks.
- Add milk and eggs to a larger bowl and mix together. Add in dry ingredients and use a rubber spatula to combine. Do not overmix. Then add in your melted butter. Mix again, just to combine.
- Last, fold in the beaten egg whites. Be careful not to deflate the egg whites, mix gently.
- Spray waffle iron if needed. Scoop waffle batter into the iron. I used about ¾ cup. This will depend on the size of your iron.
- Cook in waffle iron until golden brown.
- I realize the beaten egg whites add in another step you might not be used to making, but I think it's worth it. I love the crispy, but tender effect it creates.
- I generally make a triple batch of these on the weekends. I freeze leftovers on a parchment-lined baking sheet, single layer. Then we eat then throughout the week. You don't even need to thaw, just throw them in a toaster. Super simple, quick, tasty, and delicious!
- Now, sit back and enjoy. You deserve it!
Video
Notes
- Prefer a sweeter waffle? You can always add in about 2 tablespoons to one-quarter cup of granulated sugar.
- Make sure the waffle iron is heated before adding the batter.
- Don't over mix once the flour is mixed into the egg and milk mixture.
- Be gentle folding in the egg whites. I prefer using a spatula and slowly fold the mixture up over the egg whites to combine them together.