Whole Wheat Belgian Waffles

Cuizoo: feeding your wild animals

Whole Wheat Belgian Waffles

Are your children as obsessed with maple syrup as mine?  Oh my.  I swear they don’t even consider it a weekend breakfast if syrup isn’t involved.  And they always shoot for the moon with their requests — first they go for waffles, second choice is pancakes, and if they know Mommy looks especially “tired” after a late Friday night, they will relent and accept French Toast.  (Seriously, I shouldn’t stay up so late.  Nor should I drink that much red wine.)


I have to say, however, that I do love Belgian Waffles.  This version is made entirely with whole wheat pastry flour, which does a beautiful job here.  It keeps them very light, and not at all “whole wheaty.”  And I should add that these are not Belgian Waffles in the strict sense because they are leavened with baking soda and whipped egg whites (rather than yeast).  They are still very light and crispy and a quicker alternative to a yeast-raised waffle.  Even so, you probably won’t want to tackle these on a weekday morning (unless you are way more together than I am), but they are perfectly simple for the weekend.


Unless, of course, you decided that a shot of tequila sounded like a good idea after those glasses of red wine.  Then you better pray to the hangover Gods that you have a box of Eggos in the freezer.

Whole Wheat Belgian Waffles

(Inspired by Mark Bittman’s Rich Buttermilk Waffles in How to Cook Everything)

Makes 4 or 5 large Belgian style Waffles

2 cups whole wheat pastry flour (very important to use the pastry flour)
1/2 t. sea salt
3 T. sugar
1 1/2 t. baking soda
1 1/2 cups whole milk plain yogurt
1/4 cup milk
2 eggs, separated
4 T. melted butter
2 t. vanilla extract

1.  Mix the flour, salt, sugar, and baking soda in a large bowl.

2.  Whisk together the yogurt, milk, two egg yolks, melted butter, and vanilla in a separate small bowl. Stir into the dry ingredients.

3.  Brush a waffle iron with a bit of canola oil and preheat.

4.  Beat the egg whites until they hold moderately soft peaks. I like to do this by hand, as I think it justifies the fact that I will be eating a waffle quite soon. Fold the beaten egg whites gently into the waffle batter in the large bowl.

5.  Put several spoonfuls of the waffle batter into your waffle iron (based on the size of your iron) and cook until brown and crispy, according to your waffle iron’s instructions. This usually takes about 3-5 minutes.  Serve with plenty of softened butter and real maple syrup (please don’t tell me you are using fake maple syrup…).



5 Responses

  1. amanda says:

    I nearly bought the Cuisinart Waffle Iron of my dreams when my in-laws gave me a gift certificate for a posh kitchen shop. I tried to sell my husband on the idea of Waffle Wednesday but he decided to throw down the idea of Don’t we too many carbs as is? so I ended up buying a mandoline.

    I WILL have my waffle iron!

  2. Kristin says:

    Amanda… I could use a new waffle iron myself. Ours is as old as our marriage — 13 years yesterday!

  3. Erica says:

    Lovely recipe!

    FYI – I adore my waffle iron. I have it posted on my website as a favorite, and it is here: http://www.amazon.com/VillaWare-V2002-UNO-Belgian-Waffler/dp/B0007SXISG?&camp=212361&linkCode=wey&tag=comfybelly-20&creative=380737

  4. Christine says:

    Hi, Kristin,
    Scott, Emmie and I made the waffles this morning. (Grace is at camp. We’ll have to make them again with her.) Emmie enjoyed helping mix and pour the batter on the iron. They were quite good and filling. We did not have whole milk yogurt, but the low fat one (I EAT a ton of Stonyfield lowfat yogurt) seemed to work well. What might be the difference in batter consistency with the whole milk yogurt?
    Have a great vacation!

  5. Hmm daintily! ;-). Thx for sharing

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