Whole Wheat Belgian Waffles

Prior to May, I had made waffles twice. And they were not good. But in May, I volunteered to make waffles for my son’s Staff Appreciation Breakfast at his elementary school. Husband thought I was crazy. My awesome neighbor Julie (who was also on the committee) came to the rescue with this recipe. It is a favorite in her family. So I tried it out on my family, who loved it, and set out to multiply this recipe by 8 and serve to the staff. It worked! And it was so much fun! So much so that we made them again in bulk just a few days later for my 4 year-old’s birthday party.

I double this recipe every time I make these. We have a really deep Belgian waffle iron and it uses a ton of batter, so I don’t get as many per batch. These freeze beautifully! You can take them out as needed and pop them in your toaster for a quick breakfast. Also, another lunch box favorite. Jonah loves these sandwich style with peanut-butter and honey in the middle. Yum. Enjoy!

Whole Wheat Belgian WafflesINGREDIENTS:
  • 2 cups white whole-wheat flour
  • 1 teaspoon sea salt
  • 4 teaspoons baking powder
  • 2 tablespoons raw honey
  • 2 eggs
  • 1 1/2 cups warm milk
  • 1/3 cup butter, melted (we use Kerrygold Butter – Unsalted)
  • 1 teaspoon vanilla extract
METHOD:
  1. Mix the dry ingredients together.
  2. Beat the eggs, stir in the milk, vanilla, melted butter and honey.
  3. Add wet ingredients to dry ingredients and mix well.
  4. Pour batter on to your waffle iron (mine is a super deep Belgian iron and takes about 1/2 cup of batter) and cook until golden brown.
  5. Add some butter, 100% pure maple syrup, fruit and enjoy!
  6. Makes about 10-12 waffles
*Use organic ingredients whenever possible.
**Adapted from All Recipes.
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