Best Whole Wheat Buttermilk Waffles Recipes

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.

WHOLE-WHEAT BUTTERMILK BLUEBERRY WAFFLES RECIPE

Steps:

• Preheat your waffle iron. Place a few paper towels underneath it if you are a serial over-filler like I am. Mix the all-purpose flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon and sugar in a large bowl with a whisk until fully combined. In a small bowl (or a 4 cup measuring cup) measure out buttermilk. Add the eggs, melted butter and vanilla and gently whisk together until thoroughly blended. Add the buttermilk mixture to the flour mixture, blending until JUST combined (or the flour disappears) with a whisk or a rubber spatula. It's best not to over-mix here. A few lumps are better than none, trust me. Gently and quickly fold the blueberries into the batter taking care not to over-mix. Spray your waffle iron with a spritz of non-stick cooking spray. Cook the waffle batter in your waffle iron according to manufacturer's instructions (every waffle iron is different but mine took about 5 minutes per waffle batch).

WHOLE WHEAT-BUTTERMILK WAFFLES (WEIGHT WATCHERS)

Steps:

• Spray waffle baker with nonstick cooking spray. Preheat according to the manufacturer's instructions.
• Whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in medium bowl.
• Whisk together buttermilk mixture to flour mixture, stirring just until batter is smooth.
• When waffle baker is ready, ladle in 1/2 cup of batter. Close lid and bake until golden brown, about 5 minutes.
• Transfer waffle to plate and keep warm. Repeat with remaining batter, making a total of 4 waffles. Serve with maple syrup.

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.