a go-to waffle recipe

A few weeks ago, some friends and I were talking about what we feed our kids for breakfast. One mentioned waffles, and I thought to myself, “geesh, I cannot get it together enough to make waffles on a school day.” It honestly didn’t occur to me right away that she meant frozen waffles you buy from the store!

I don’t say that to be holier-than-thou, it’s just representative of how much my thinking has shifted on food preparation. I certainly don’t make waffles every day, but when we do have waffles, they’re homemade.

A big part of reducing waste from the grocery store is making your own food. And a big part of making your own food is having easy, reliable, recipes at your fingertips. Waffles aren’t something you can just wing. If the ingredient ratios are off, they’ll stick to the waffle maker (the key is plenty of fat!).

Finally, after many misfires, I’ve found a simple recipe that works for us. Maybe it’ll work for you, too? The recipe makes just enough for our family of 5. Double if you want leftovers!

Whole Wheat Waffles

1 cup (125g) all-purpose flour
1 cup (120g) whole wheat flour
1/4 cup cornstarch or arrowroot powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups milk, any type (or use yogurt whey!)
1 cup oil (olive, grapeseed, coconut…)
2 eggs
1 teaspoon vanilla extract

one / Combine the dry ingredients in a bowl.

two / Add milk, oil, eggs, and vanilla to a bowl or blender. Whisk or blend until well combined.

three / Add dry ingredients and continue to whisk or blend until batter is uniform.

four / Cook on a waffle iron to desired crispiness.