Saturday Morning Waffles Recipe
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Just one of these delicious Saturday morning waffles will get your weekend off to a happy start!
Yes, waffles and pancakes DID exist BEFORE Bisquick entered the world. And yes, they were good. Really good. Case in point? Mini Chef’s recent clean eating Saturday morning waffles recipe experiment.
I’ve made waffles before, but Mini Chef has never attempted it. So I made some small adjustments to my earlier recipes and switched flours. I’ve had some people voice their frustration at finding the whole wheat pastry flour I typically use, so I made this recipe with white whole wheat flour. It’s far easier to find, and just as clean. I believe even Walmart carries it in some areas, as does Trader Joe’s and Safeway.
I should tell you that I have a Belgian waffle maker, not a traditional waffle maker. So these waffles are big. Your yield will vary based on the size of your waffle maker. So you may have to adjust the data below for your yield if that is important to you.
You can add any flavorings to this you like. A little unsweetened cocoa powder, vanilla extract, lemon or orange extract or even nut extracts like almond or hazelnut. But these are really good just plain as well.
MORE HEALTHY WAFFLE RECIPES:
SATURDAY MORNING WAFFLES RECIPE:
Saturday Morning Waffles
- 2 cups white whole wheat flour (affiliate link)
- 2 tsp. baking powder
- 2 large eggs
- 3 cups milk (any kind)
- In a medium sized mixing bowl, whisk together all ingredients until smooth. Cook in your waffle maker to appliance directions.
- TIP: Make a double batch and freeze! Then just warm up in the toaster.
How many waffles in a serving for 233 calories?
Danielle – It would be one waffle. But keep in mind that the waffles/yield I ended up with were large, round, Belgian style waffles. If you have a different sized waffle maker, your yield will be different, and therefore the data will be as well.
Way too runny. 3 cups of milk was too much. I added two cups and it was still runny. Not sure why they call for so much milk.
Christy – I just retested the recipe. And while you could certainly make a thicker batter by cutting back about 1/2 a cup, 3 cups is correct. So my guess is, you didn’t use the flour called for. If you used white flour instead of white whole wheat flour, that would absolutely account for an overly runny batter. Whole grain flours absorb more liquid than white, processed flour. Sorry it didn’t work out for you.