I love those belgian waffles you get at the free hotel breakfasts. I finally bought the belgian waffle iron, but my waffle recipe was seriously lacking. I’ve tried so many and just had not yet hit upon one I loved. In addition to that, I really prefer to use white wheat flour to bump up the nutritional value, but it usually makes baked goods taste more dense. For a “once in a while treat” like waffles, I will just use plain old white flour. But I really wanted to move toward fully embracing wheat all the time. I had buttermilk in my fridge and just like my whole wheat pancake recipe, store bought buttermilk makes everything yummier and fluffier, even when using wheat flour. So my Pinterest search began. I hit upon this recipe and I’m hooked! It was light, it was fluffy, and even with my addition of wheat flour, it was not dense, it was not wheaty (thanks to the white wheat and buttermilk). It’s my new favorite! Here’s my adapted recipe.
Buttermilk Whole Wheat Belgian Waffles
- 2 c white wheat flour
- ¼ t baking soda
- 1½ t baking powder
- 1 T sugar
- ½ t salt
- 2 whole eggs, separated
- 1¾ c buttermilk
- 2 t. vanilla
- 6 T butter, melted
Begin by mixing the dry ingredients together in a bowl. Separate the eggs and put into two separate bowls. My mom always told me to make sure the bowl with the whites is completely dry and no egg yolk at all gets into it. Either of those things will inhibit the whites from getting fluffy like they should.
Beat egg yolks with a fork, then add buttermilk, butter and vanilla.
Beat the whites with a hand mixer until they form stiff peaks like this.
Mix wet (minus the egg whites) ingredients with dry and whisk for a moment until they are combined.
Add the egg whites and fold in gently. The batter should still have some flecks of the egg white in it. That’s one of the things that make it so fluffy and delicious.
Use your waffle iron according to manufacturers directions…and voila!
I had a frozen berry blend that I heated with some sugar and a couple tablespoons of cornstarch until it was warm and bubbly. I blended it up in the Vitamix (very carefully since it was hot!) and served that on top of the waffles. Sorry that’s not really a recipe. I just winged it and tasted it until it was sweet enough for my liking.
I would normally use whipped cream on top, but I had none and I had no intention of dragging two kids to the store to get some! So here’s what I served on top:
Yogurt waffle topping:
2/3 c. plain yogurt
2 T. brown sugar
1 t. vanilla powder (I had the tiniest bit left of this yummy treat that I bought in Seattle. I honestly have no idea where I can get more, but I love it because it’s a very vanilla-y flavor. I am sure regular vanilla would be delicious)
Combine ingredients and let sit for about 15 min, because you want the brown sugar to dissolve into the yogurt. It was so fantastic! I plan on dipping apple slices into the leftovers.
And that’s it! Because it’s a bit more labor intensive, it’s the perfect lazy Saturday morning breakfast. Especially now that there’s a chill in the air, warm berry waffles are the most delicious way to wake up! I hope you’ll let me know how they work for you!
