Whenever our kids have sleepover guests, I (or my husband) make an effort to prepare a nice breakfast. We usually get requests for pancakes, and occasionally waffles, and this weekend was no different.
Only this time, I was out of the mix I usually use.
Then I remembered my friend, Gail. A long time ago she had given me a recipe for whole wheat waffles, which I had never tried. Being that Gail introduced me to bread making (and my bread maker), I trusted that I would have a winning recipe.
And did I! Both boys ranked these waffles a ‘9 out of 10’, with my son’s guest stating, “These are the best waffles I’ve ever had!”
Here’s why I think the kids liked them so much: crunchy and crisp on the outside, light, not doughy on the inside, and no “cardboard” taste.
In fact, I didn’t tell the kids they were wheat waffles until our breakfast was complete. Though their eyebrows were raised, they didn’t change their stance. While I resisted the desire to make another batch for my son’s friend, I did take the opportune moment to sell the tastiness of healthy food.
His mom asked me for the recipe the next day and I thought I would share it with you too!
Whole Wheat Waffles
1 1/2 cup skim milk
1/4 cup oil
1/2 tsp. salt
3 tsp. baking powder
1 cup white wheat flour
3/4 cup bread flour
Preheat a waffle iron. Mix the first 2 (wet) ingredients together. Mix the remaining dry ingredients together. Add the dry mix to the wet mix and stir until incorporated into a batter. Pour onto waffle iron and bake. Yield 24 small square waffles (or 6 large waffles).
Note: You may change the ratio of wheat flour to bread flour as long as you have a total of 1 3/4 cup flour.
What’s your favorite breakfast to make for overnight guests?
Written by: Jill Castle, MS, RDN
Published on: May 9, 2012
Updated on: July 21, 2019