Whole Wheat Buttermilk Waffles

For my birthday at the end of November, my boyfriend got me a gift certificate to the kitchen store here in town. After debating between a few items in the store, it came down to an ice cream maker and the Cuisinart Griddler. I ultimately decided that I’d get much more use out of the Griddler, since it’s a 5-in-1 appliance: a griddle, a grill, a panini press, contact grill, and half-grill half-griddle. Wise decision. I’ve completely fallen in love with this thing!
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What I didn’t know when I bought it, however, is that Cuisinart was just about to come out with Belgian waffle plates to use with the Griddler. What! I was super excited when I found this out. I’d never buy a wafflemaker by itself—I just don’t have the need for such a specific appliance. I don’t eat enough waffles to justify it. However, interchangeable waffle plates that attach to an appliance I already own? Heck yes! So, I promptly ordered them as soon as I could.
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I finally received the waffle plates this week and hastily put them to use with these whole wheat buttermilk waffles. This recipe is actually adapted from the recipe booklet that came with the waffle plates. The only change I made was to use white whole wheat flour instead of all-purpose. The recipe wasn’t unhealthy, but of course I just had to make it a little healthier.
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These waffles are light and fluffy with a lovely crispness on the outside. The whole wheat flour adds a little nuttiness (as well as fiber and protein), which I love, but you could certainly use all-purpose. This is a classic waffle recipe that I’ll be using frequently! I’m excited to try all kinds of crazy waffle recipes, but you always need a standard, and this one fits the bill. If you don’t have a waffle maker, here’s a secret: waffle and pancake batters are generally pretty interchangeable, so go nuts with a griddle instead. Let’s make waffles!
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You’ll need: flour (white whole wheat, whole wheat, or all-purpose), buttermilk, sugar, baking powder, eggs, vanilla, unsalted butter, baking soda, and salt.

The first thing to do is separate your eggs. You’ll use both the yolks and the whites, so save them! Whip your whites with a mixer (fitted with the whisk attachment) until they form firm peaks.

In a separate bowl, combine all your dry ingredients.

And then combine your wet ingredients and your egg yolks.

Add your wet ingredients to your dry ingredients and mix until just combined.

Add your whipped egg whites…

And fold in gently. The idea is to not deflate the egg whites—that’s what makes these waffles so fluffy and delicious.

Plop your batter into your preheated waffle maker and bake until desired doneness.

I cooked mine for about four minutes and they came out deliciously. This recipe makes 12 waffles on the Griddler, but obviously this will vary with whatever wafflemaker you use.

Since this is your basic buttermilk waffle recipe, the possibilities for toppings are endless. This time, I opted for simple fare: a couple strawberries and a drizzle of sugar-free syrup. These waffles are only slightly sweet, so they’re a perfect base for any topping.

Waffles are really freezer-friendly, too. I wrapped up the leftovers and froze them; then, for breakfast this morning, I had waffles topped with crunchy peanut butter and banana slices. Ummm…amazing!
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Light and Crispy Whole Wheat Buttermilk Waffles
Makes 12 waffles
Adapted from Cuisinart
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1 3/4 cup white whole wheat flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup low fat buttermilk
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
3 large eggs, separated
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1) Combine flour, sugar, baking powder, baking soda, and salt in a large bowl and mix to combine. In a separate bowl, whisk together buttermilk, butter, vanilla, and egg yolks and stir into dry ingredients until mixture resembles smooth batter.
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2) Using a mixer fitted with the whisk attachment, whip egg whites to firm but not dry peaks. Carefully fold whites into batter until the whites and batter are completely incorporated.
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3) Preheat wafflemaker to 400 degrees. Pour desired amount of batter into wafflemaker and close lid.
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4) Let waffles bake for about 3 minutes, depending on desired doneness. Repeat with rest of waffles. Serve immediately or freeze.

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Nutrition Facts
Per waffle
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Calories 155
Fat 7.5g
Cholesterol 69.7mg
Sodium 326mg
Potassium 56.3mg
Carbohydrate 16.3g
Dietary Fiber 1.8g
Protein 4.8g