Me??? I am totally on team waffle. I just love the crisp edges that taste slightly caramelized that you get on a waffles.
Now don’t get me wrong, I won’t turn my nose up at a pancake. In fact, I have shared with you all SO many recipes for pancakes–Zucchini Bread Pancakes, Strawberry Cheesecake Pancakes, Sweet Potato Pancakes and PB & J and Pancakes just to name a few–there are many more!
Good Question. I really don’t have an answer for that either. But I think it is high time I share more waffle recipes!
Waffles are not only a wonderful morning treat smothered in rich maple syrup, but make a wonderful lunch when served with a slather of peanut butter and a sliced banana. Or how about dessert with fresh fruit and freshly whipped cream, or ice cream layered on the top of the waffle with homemade caramel.…..yum. So many things to do with these waffles and my mind and stomach are beginning to dream about different waffle creations.
But first lets start with this easy waffle batter. (And when you make them, make a triple batch so you can have some in the freezer at all times for an easy breakfast on a busy morning, or a quick snack at any time of the day!)
- 3 cups whole wheat flour
- 1 tsp salt
- 1 tsp baking soda
- 2½ tsp baking powder
- ½ cup canola or melted coconut oil
- 4 eggs
- 3½ cups buttermilk
- Whisk the dry ingredients together in a large mixing bowl. In a separate bowl, combine the remaining wet ingredients and add to the dry ingredients, incorporating the two mixtures well.
- Allow batter to sit while the waffle iron is heating up.
- Once the waffle iron is heated, brush with canola oil, coconut oil, or butter. Ladle your batter unto the waffle iron and cook according to the manufacturers instructions.
- Serve with any topping you desire.
- If you don’t have buttermilk, use one tablespoon vinegar or lemon juice and then fill measuring cup remaining way to 3 1/2 cups with regular milk.
- You can also make these dairy free by using the equivalent amount of non-dairy milk such as almond or coconut milk.
- Eggs may be replaced with flax eggs or vegan egg replacement product.
- To freeze waffles for individual servings, allow waffles to cool. Place on a cookie sheet in freezer in a single layer until flash frozen–about 30 minutes. Place into freezer container for storage. This allows the waffles to be removed from freezer one at a time.