Whole Grain Freezer Waffles
Prep time
Cook time
Total time
Make a double batch, freeze, and pop in the toaster for a super fast whole grain breakfast.
Recipe type: Breakfast
  • 1.5 C. white whole wheat flour (King Arthur Flour is my fave)
  • ½ C. all purpose flour
  • 1 Tbls. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 C. buttermilk (make your own: take 2 C. milk, add 2 TBLS lemon juice and let sit 5 minutes.)
  • 3 eggs
  • 1 TBLS brown sugar
  • 6 TBLS melted butter
  • ⅛ tsp. cinnamon
  • 1 tsp. vanilla
  1. Heat waffle iron
  2. mix all dry ingredients in a large bowl
  3. in small bowl, whisk together buttermilk and eggs
  4. add milk mixture to dry ingredients and stir until just combined
  5. stir in melted butter
  6. when waffle iron is ready, ladle batter into iron until batter just reach the outer edges.
  7. cook until brown and crisp, or until your iron gives you the signal (mine blinks green light when ready)
  8. IMPORTANT: mix batter every time before ladling onto iron. I find that the ingredients settle into bottom of bowl, and need to be redistributed to avoid a variation in waffles as you cook.
Recipe by Modern Mom's Kitchen Academy at http://modernmomskitchenacademy.com/whole-grain-freezer-waffles-2/