Breakfast & Brunchbiggerbolderbaking5.0
Whole Wheat Waffles Recipe (With Wheat Germ)
Indulge in our wholesome Whole Wheat Waffles with Wheat Germ and elevate your breakfast with health, flavor, and crispiness in every bite!
👥 5 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat your waffle maker. Preheat your oven to the lowest or warm setting and place a baking sheet inside.
2
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, wheat germ, sugar, baking powder, baking soda and salt.
baking powder2 teaspoons(16 fl oz/480 ml) buttermilk, (at room temperature)2 cupsbaking soda1 teaspoon
3
In a separate bowl, whisk together the eggs, buttermilk and melted butter. Fold the wet into the dry ingredients until just combined. A few small lumps are ok.
large eggs, (at room temperature)2(16 fl oz/480 ml) buttermilk, (at room temperature)2 cupsButter, (maple syrup and fresh seasonal fruit, for serving)
4
Brush some oil on the waffle iron and then pour about a ½ cup (4 fl oz/120 ml) of batter. Close the lid and cook according to the directions of your waffle maker.
(16 fl oz/480 ml) buttermilk, (at room temperature)2 cupsOil, ( for the waffle maker)
5
Transfer the cooked waffles to the baking sheet in the warm oven while you cook the remaining waffles.
6
Serve with salted butter, honey, jam, maple syrup and whatever fresh fruit is in season. Store leftovers in an airtight container in the refrigerator for up to 2 days. I also freeze them for George to have breakfast on the go.
(16 fl oz/480 ml) buttermilk, (at room temperature)2 cupsButter, (maple syrup and fresh seasonal fruit, for serving)
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