Go Back

Perfectly Fluffy Whole Wheat Waffles

The key to half of this recipe is to use white wheat flour, which has all the same nutrition benefits of whole wheat flour, witha much lighter texture and taste. You should be able to locate it alongside the flour in most large grocery stores. The second half of success for these lovely waffles is to beat the tarnation out of the egg whites, then fold them into the batter just before waffleing. Best.
Print Recipe
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

FOR THE WAFFLES:
  • 2 eggs
  • 2 cups white wheat flour
  • 1 cup buttermilk
  • ¾ cup water
  • 3 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons light olive oil
  • 1 teaspoon vanilla
FOR THE EASY BLUEBERRY SYRUP:
  • 2 cups frozen blueberries
  • 1 cup pure maple syrup
  • 1 teaspoon vanilla
  • Dash of nutmeg & cinnamon

Method
 

FOR THE WAFFLES:
  1. Crack the eggs, placing the egg whites in a small bowl.
  2. Place the egg yolks in a second, larger bowl. Mix all remaining ingredients into the larger bowl until smooth.
  3. Beat the egg whites with electric beaters until stiff peaks form.
  4. Fold egg whites into the batter, then cook on a well-greased waffle iron according to manufacturer directions.
FOR THE EASY BLUEBERRY SYRUP:
  1. Place all ingredients in a large saucepan.
  2. Cook until heated through. Spoon over hot waffles.
  3. Serve topped with a splat of whipping cream, if desired.