January 15, 2013
Posted by Michelle
I love waffles. You could pour pancake batter into a waffle maker and BOOM! It looks 100 times more delicious. What is it about them that’s so alluring? Is it the crispy exterior? The nooks? The crannies? Or maybe it is that I’m shallow. Pancakes are often imperfect. Pancakes can look like someone who jumped out of bed, splashed water on their face, threw on a semi-clean pair of jeans, and tried to make it appear as though they showered.* Waffles look so… dapper. So prim and proper. Perfect little grids. Perfect sections. Perfect edges. Perfection. Waffles did shower before coming to meet you for breakfast.
*I am often a pancake…if you know what I mean.
My husband got me a new waffle maker for my birthday last fall. The one we got as a wedding gift — how should I say this? — sucked. Waffles stuck to the so called “non-stick” surface every single time. The exterior (the part stuck to the inside of the waffle maker) would burn while the interior remained raw. It was awful. My new waffle maker is pure happiness. I use it a ton. More reasons waffles trump pancakes: Clean up is easier and effort is minimal (no stupid flipping one at a time!).
These are my two current-favorite waffle recipes. Both include yogurt which adds a nice tangy flavor and a boost of nutrition. If you don’t have a waffle maker, you can totally make both of these as pancakes. As a general rule, any waffles can be pancakes but not all pancakes can be waffles. Some pancake recipes are too heavy for the waffle maker.
Top either recipe with butter, coconut oil, maple syrup or whatever you like on your waffles! One of my new favorite waffle toppings is sweet flavored vinegar. We have fig vinegar and maple syrup vinegar — amazing waffle toppers.
Enjoy right away or freeze! I usually do both… we have some for breakfast (my kiddo LOVES these, by the way) and I freeze the rest. I usually break them into quarters so I can pull out a little waffle at a time (or several quarters for a big Mama breakfast).
Whole Grain Yogurt Waffles
Based on this recipe by Martha Stewart
- 3/4 cup whole wheat flour — I like to use white whole wheat flour because it is lighter, but use whatever you like
- 1/2 cup almond meal — Use flour if you don’t have or like almond meal
- 1/2 cup rolled oats (not quick-cooking)
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup honey
- 3 tablespoons melted butter or coconut oil
- 3 large eggs
- 1 1/2 cups plain yogurt (amount of fat doesn’t matter — I used whole milk when I made these for my daughter but would use low or no fat for myself)
- Optional: A few tablespoons of flax seed just for a nutritional boost
In a large mixing bowl whisk together the dry ingredients — the flour, almond meal, oats, salt, baking powder, baking soda and flax if you’re using it. In another bowl whisk together the wet ingredients – honey, melted butter or coconut oil, eggs and yogurt.
Whisk the wet mixture into the dry mixture. Let is sit for about 10-15 minutes so the oats can soften a bit.
Prepare your waffle maker. Add 1/2 cup of batter (this may vary depending on your waffle maker) and cook until browned. My waffles were rather dark in color but not burned. (They are the ones in the photo above.) I thought I ruined the first one, but discovered it was just the color. This is my new favorite waffle mix — ridiculously nutritious AND delicious!
Whole Wheat Lemon Yogurt Waffles
Based on this recipe from The Family Kitchen at Babble
- 2 cups whole wheat flour — again, I like to use white whole wheat flour, but use what you like
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain yogurt — I used whole milk yogurt, but you use whatever kind of plain yogurt you like
- 1 cup whole milk (You could use lower-fat milk if you prefer)
- 3 eggs
- 8 tablespoons butter melted and cooled
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons lemon zest
In a mixing bowl, combine the dry ingredients first — flour, baking powder, baking soda, and salt. In another bowl, mix the wet ingredients — yogurt, milk, eggs, butter, lemon juice and lemon zest.
Add 1/2 cup of batter (more or less depending on your waffle maker) and cook until golden brown.
You can top with any of the suggestions above or get fancy! In a sauce pan, add 3/4 cup of maple syrup and 1/4 cup of lemon juice. Bring to a boil and cook for one minute.