Light, crispy whole wheat waffles made with maple sugar. Great for breakfast and will freeze great for future eating.
- Whole wheat flour
- White flour
- Baking powder + salt + ground cinnamon
- Maple sugar
Maple Sugar: See the recipe card for the brand I prefer. If you can’t get your hands on maple sugar, regular brown sugar can be used as a substitute.
Flours: When using whole wheat flour, I do prefer to use a combination of white and whole wheat. It cuts back on being too “wheaty”. However, if you wish to use 2 full cups of whole wheat or a whole wheat white flour, those will also work.
Butter: If desired, a neutral tasting oil ( canola/vegetable/sunflower) can be used as a substitute for the melted butter.
How to Make:
- First, whisk together your dry ingredients. Then, add in your wet ingredients. Whisk to combine. Don’t overmix your batter.
- Preheat your waffle iron and spray it with non stick cooking spray.
- Pour batter onto the waffle iron and cook according to the manufacturer’s instructions.
- When done, remove from the iron and let them cool on a wire rack.
Storage: These waffles freeze great! Store leftovers in a freezer safe covered container or storage bag. Then, reheat in your toaster or toaster oven when you are ready to eat. I don’t recommend microwaving leftovers, they will lose their crisp.