Whole Wheat Buttermilk Waffles Recipes

THE BEST BUTTERMILK WAFFLES

Steps:

• Preheat a waffle iron to medium-high.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
• Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
• Serve the waffles immediately with butter, syrup, jam, berries or yogurt.

TENDER AND EASY BUTTERMILK WAFFLES

Steps:

• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.

WHOLE WHEAT BUTTERMILK WAFFLES

Steps:

• Put the flours into a mixing bowl and add the baking powder, baking soda, salt, and sugar. Stir with a fork to blend.
• In another mixing bowl, beat the eggs until well blended. Stir in the buttermilk and the melted butter (cooled off a little). Stir the mixture until well mixed if the batter seems rather thick, add the 1/4 cup milk to thin it. The batter should flow from the spoon, not plop.
• Bake in a hot waffle iron until crisp and golden. Serve hot.

OATMEAL BUTTERMILK WAFFLES

Steps:

• In a bowl, combine the first five ingredients. In another bowl, combine buttermilk, eggs and butter; stir into the dry ingredients until smooth. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with peanut butter and/or apple sauce if desired.

WHOLE WHEAT BUTTERMILK WAFFLES

Steps:

• Heat the waffle iron according to manufacturer's instructions.
• Whisk the flours, cornmeal, salt, and baking soda together in a large bowl.
• In a separate bowl, whisk the egg yolks and melted butter together, then whisk in the buttermilk and maple syrup until uniform.
• In a large bowl, whip the egg whites and cream of tartar with an electric mixer on med-low speed until foamy, about 1 minute.
• Increase the speed to med-high and whip the whites to stiff peaks, 3-7 minutes.
• Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain).
• Toward the end of mixing, fold the whipped egg whites into the batter with a rubber spatula.
• Spray the hot waffle iron with vegetable oil spray, then spread the appropriate amount of batter onto the waffle iron, following the manufacturer's instructions, and cook until golden brown, about 3 1/2 minutes.
• Remove the waffles from the waffle iron and serve,.
• Repeat with the remaining batter, spraying the waffle iron with vegetable oil spray as needed between batches.
• Per serving (1/2 cup batter)--300 calories, 10.5 g fat, 42 g carb, 10 g protein 3 g fiber.

BUTTERMILK WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions. Preheat oven to 275 degrees F (135 degrees C). Set a wire rack on a baking sheet and place in the oven.
• Whisk flour, sugar, baking soda, and salt together in a bowl. Whisk buttermilk, egg, and oil together in a large bowl. Stir flour mixture into buttermilk mixture just until batter is combined.
• Pour batter into preheated waffle iron, leaving about 1/2-inch border; close iron and cook according to manufacturer's instructions, 3 to 5 minutes. Transfer cooked waffles to the rack in the oven. Continue cooking waffles with remaining batter.