Every time I go to the grocery store I almost buy a box of waffles from the freezer and ultimately convince myself that I might as well just make a batch.
I almost always have the ingredients for them on hand so there’s really no need to spend $3-$4 on a box that aren’t as tasty (and contain way more ingredients!) as the fluffy, whole grain version I can make at home.
They’re super versatile too which means you can adjust them to fit whatever season you might be in. In the Fall I love to throw apples or pumpkin right into the batter, strawberries in the Spring and Summer and in the Winter, they’re perfect just as they are with a little maple syrup.
My nieces love it when I throw some chocolate chips and mashed banana in as well.
I promise you this is a recipe worth keeping on hand! (They also make incredible pancakes!) I’ve yet to hear anyone say they have too many waffle recipes 🙂
- 1 and 1/4 cups white whole wheat flour
- 3 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 beaten egg
- 1 cup soymilk
- 2 tablespoons canola oil
- Sift together flour, baking powder, sugar and salt.
- Combine egg, milk, and oil
- Add wet to dry ingredients, stirring just until flour is moistened (Batter will be lumpy).
- Scoop 1/3 cup batter into a pre-heated waffle iron.
- Makes about 6 Belgian waffles