Whole Wheat Waffles – a delicious recipe with Whole Wheat Pastry Flour, Cornmeal, Salt, Baking Soda, Eggs, Buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat waffle iron.Whisk flour, cornmeal, sea salt and baking soda in a mixing bowl. Whisk egg yolks with buttermilk and melted butter. Beat egg whites until they hold a stiff peak. Add egg yolk mixture slowly to dry ingredients while stirring with a spatula until just mixed together (there will still be lumps and maybe a few patches of flour). Gently fold in the egg whites until just mixed together. (It's important not to over mix).
2
Using a ladle, spoon batter onto waffle iron and cook until deep brown. Serve immediately.
3
If you are cooking for a crowd, simply preheat the oven to 200u00b0F and place a cooling rack on top of a baking sheet. When the waffles are cooked, place them on the cooling rack/baking sheet and place in the oven to keep warm.
540
kcal
Calories
37
g
Fat
40
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2-1/2 cups Whole Wheat Pastry Flour, 2 Tablespoons Cornmeal, 3/4 teaspoons Sea Salt, 3/4 teaspoons Baking Soda, and more.
Yes, Whole Wheat Waffles falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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