30 minutes
Hearty and flavorful waffles made with an assortment of whole-grain flours, perfect for a satisfying breakfast or brunch.
Mixed Whole-Grain Flours
cups
teaspoons
teaspoons
teaspoons
tablespoons
cups
each
Unsalted Butter, melted
tablespoons
1. Combine Dry Ingredients
In a large mixing bowl, combine the whole-wheat pastry flour, mixed whole-grain flours, baking powder, baking soda, salt, and sugar.
2. Mix Buttermilk and Eggs
In a separate bowl, whisk together the buttermilk and eggs until smooth and homogeneous.
3. Combine Wet and Dry Ingredients
Pour the buttermilk and egg mixture into the dry ingredients. Stir gently to combine, being careful not to overmix. The batter should be just mixed with a few lumps.
4. Add Melted Butter
Once the batter is combined, pour in the melted butter and stir until fully incorporated. If the batter is too thick, thin it out with a little more buttermilk.
5. Cook Waffles
Preheat your waffle iron according to the manufacturer's instructions. Pour the batter onto the waffle iron and cook until the waffles are golden brown and crisp.
Beat the whites to soft peaks and fold them into your batter for lighter, fluffier waffles.
Mix the batter until just combined to avoid tough waffles.
A mix of whole wheat flour, rolled oats, and a touch of buckwheat or rye creates a hearty, nutty taste. For lighter waffles, add some all-purpose flour to the mix.
It reacts with leavening agents for a light texture and adds a tanginess that complements the grains.
Allow it to rest for at least 30 minutes before cooking for a more cohesive batter and tender waffle.
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