Cinnamon Whole Wheat Waffles
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These Cinnamon Whole Wheat Waffles are crispy on the outside, and light and moist on the inside. In other words, just the perfect waffle! They are lightly flavored with cinnamon and molasses but not so overpowering that you can top these bad boys with anything you like. My favorite is fresh peaches and cream, but just plain boring maple syrup still hits the spot with these waffles. I uses half whole wheat flour and all purpose flour for a perfect balance of texture, add in some ground flax seed to the mix, and it ups the nutrition value! That’s a win-win breakfast in my book!
Cinnamon Whole Wheat Waffles
This is the perfect weekend breakfast, its easy to make, but tastes like you have slaved in the kitchen all morning.
Equipment
- 1 Belgian Waffle Iron
Ingredients
- 2 cups All Purpose Flour
- 2 cups Whole Wheat Flour
- 1 tsp Salt
- 2 tsp cinnamon
- 4 tsp baking powder
- 2 ½ tsp Baking Soda
- 2 ¾ cup Buttermilk
- ⅓ cup molasses
- ¼-½ cup milk
- 2 tbsp ground flax seed
- 3 eggs
- 6 tbsp butter melted, and room temperature
Instructions
- In a large bowl, mix all dry ingredients together except flax seed.
- Combine buttermilk, molasses, eggs, ground flax seed and melted butter in separate bowl. Whisk until eggs have thoroughly combined.
- Make a well in the center of the dry ingredients and add the milk mixture all at once. Start to fold ingredients together, if batter seems too dry, add regular milk a little at a time until you have a desired consistency.
- Stir just until all ingredients are combined, and let rest a few minutes before pouring into the hot waffle iron. (At this point your batter should be thick with lots of air bubbles) Do not stir! Just scoop and dump onto waffle iron.
- Let Waffles cook until you can no longer see steam escape the side of the waffle.
- Serve right away with fresh fruit, cream, maple syrup or any other toppings you can dream up!