If you are struggling to decide between a healthy breakfast and an indulgent breakfast, then why not have both? Based on a well-loved King Arthur Flour recipe, these whole wheat waffles are made with white whole wheat flour. This newly popular kind of flour retains all of the nutrition of whole wheat while offering a lighter texture and flavor. It's a great way to sneak some extra fiber into baked goods.
Fresh raspberries in and on top of the waffles make this breakfast extra special. The little bursts of tart fruitiness are a welcome addition to the lightly sweet and fluffy waffles. Top with real maple syrup and serve with bacon to start your day right.
These waffles freeze well for a super quick morning meal. Store in an airtight zip-top bag for up to two months and reheat in an oven or toaster oven.
- 1 1/2 cups whole wheat white flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups room temperature buttermilk
- 1/3 cup canola or vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 (6-ounce) container fresh raspberries, rinsed and drained
- Preheat your waffle iron while you make the batter.
- In a small mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate, bigger bowl, whisk together the egg, buttermilk, oil, and vanilla.
- Add the dry ingredients to the wet ingredients and mix just until combined. It's okay if the batter is a little lumpy. Gently tear half of the raspberries (3 ounces) into pieces and fold them into the batter.
- Cook the waffles per your waffle iron's instructions. I recommend filling the iron 2/3 full with batter and cooking until there is little to no steam escaping the iron and the waffle is crisp.
- Top with whole raspberries and maple syrup.
- If you don't have buttermilk you can make your own. My favorite method is to use 3 parts yogurt and 1 part milk.
- Blueberries also work in this recipe. Small berries work best—leave them whole when adding them to the batter.