A waffle is everything breakfast should be. Crisp on the outside, fluffy in the center, and with oh-so-many square valleys in which butter or syrup (or both) can pool. They are delicious sweet or savory, and can even be made ahead and toasted for a quick on-the-go breakfast. Needless to say they are one of my favorite breakfast foods. This is not the case, however, for my husband. Waffles just don’t do it for him, he claims. Which left me often on a Saturday morning with a dilemma: to waffle (and make enough to feed a small army) or not to waffle? I liked the idea of making them from scratch because I could control the ingredients; I didn’t want to go the store-bought frozen route. Then I thought, why not make my own mix? Then I could make the exact amount of waffles I want. This is my recipe for a dry mix that you can store in the cupboard in a sealed container for a few months (labeled with fun chalkboard labels), then portion out as you need it and add the wet ingredients.
DIY Whole Grain Waffle Mix
based on this classic waffle recipe
Makes 4.5 cups dry mix. Each cup of dry mix yields 2-3 waffles (in my waffle-maker, which makes relatively large waffles).
- 1.5 C white flour
- 1.5 C wheat flour
- 1 C quick cooking oats (they MUST be quick-cooking)
- 2 teaspoons salt
- 2 tablespoons and 2 teaspoons baking powder
- 1/4 cup white sugar
Wet ingredients (based on 1 cup of dry mix)
- 1 egg
- 3/4 C warm milk
- vanilla to taste
- 1 teaspoon melted butter
- chopped or crushed nuts (I love to add walnuts)
- cinnamon, nutmeg, or other spices
- to make it vegan, use almond milk and a fruit/veggie puree instead of the egg (as I do in my pumpkin waffles, below).
Preheat waffle iron and spray with non-stick cooking spray
Measure out 1 cup of the dry mixture.
Whisk together egg, milk, and vanilla; add to dry ingredients and stir until combined.
Add in melted butter and mix until just combined. Mixture should be thick but still pourable.
Ladle batter into waffle iron, close the lid, and let cook. I’m terrible about estimating time, so check every few minutes until they reach your desired level of crispyness.
Remove from iron and slather with butter and sweet toppings like honey, syrup, mashed banana (my fave); or with savory toppings like Swiss cheese, spinach, and mushrooms (trust me, it’s AMAZING!)
Here’s a different take on this recipe, following my post on what to do with a pumpkin. After roasting and pureeing the flesh, I store the puree in the freezer for easy use later… for example, to make pumpkin waffles!
Follow directions above exactly, EXCEPT…
- Instead of 1 egg and 3/4 C milk, use 1/2 C pumpkin puree and 1/2 C milk, adding more milk as necessary to reach desired consistency
- Add in 1 teaspoon of pumpkin pie spice