It’s breakfast time here on Dish Up Delish! My hubby will be one of the first to tell you that breakfast is my favorite meal of the day. I could eat pancakes, scrambled eggs, bacon, waffles, orange juice, muffins, omelets, cinnamon rolls, quiche, and waffles all day long. For every meal. I get really excited when we stay at hotels because there is an endless supply of breakfast food. Granted, it’s usually not that amazing unless we stay at the Marriott or Grand, which has never happened. It can be especially terrible at a certain hotel in Rawlins, Wyoming along I-80. Worst free breakfast I’ve ever eaten. Which means I actually didn’t eat it. I think the donuts were about a month old and the muffins were made from concrete.
When I cook breakfast, I like to go all out. I can’t just make waffles without making eggs, and I usually like to add some bacon too. Gotta make sure to get that protein in with the carbs! So these waffles are pretty darn good. Plus, they’re whole wheat so you can feel better about dumping on the syrup! They come together really quick and cook up perfectly, in my opinion. I really, really, love serving this with Buttermilk Syrup, which is coming up next! Bon Appetite and happy breakfast for any meal!
- 1¼ cup whole wheat flour
- ½ cup white flour
- 2 Tbsp. brown sugar, packed
- 1 Tbsp. baking powder
- ¼ tsp. salt
- 2 eggs
- 1¾ cup milk
- ½ cup oil or melted butter (see note for low fat)
- 1 tsp. vanilla
- Combine flours, sugar, baking powder and salt in a medium bowl. Whisk together until it looks like sand.
- Combine eggs, milk, oil, and vanilla in a small bowl. Whisk together until combined and eggs are broken up.
- Pour liquid mixture into the dry ingredients and gently stir to combine. There should be lumps!
- Preheat a waffle iron, Belgium or regular, according to unit instructions. Ladle about ½ cup batter for regular iron or 1 cup batter for Belgium iron, onto the hot waffle grid. Close and bake according to settings. Time will vary.
- Remove cooked waffle and serve!
Belgium waffle irons will yield about 4 waffles, regular irons about 8.
For Buttermilk Waffles: Substitute 2 cups of buttermilk for the milk indicated in recipe. Reduce baking powder to 1 tsp and add ½ tsp. baking soda.