If you’re a waffle fan, please give these a try. Everyone needs a solid waffle recipe in their back pocket, and I’m quite sure these are the end of the waffle conversation for me. You’re looking at the waffles I make for every family brunch. They’re the waffles requested by my seven-year old nephew when he spends the night – the ones he like from breakfast and dinner 😉 And they’re the ones included in Near & Far. This is the best waffle recipe I know.

The Secret to a Great Waffle Recipe

I’ve made these waffles dozens of times, in both Belgian and standard waffle irons. The batter is a combination of whole wheat and all-purpose flours along with rolled oats. This combination conspires with lots of buttermilk to give each waffle a nice, moist interior, and a crisp, and beautifully golden crust. A bit of rice flour (or organic cornstarch) keeps the batter from cooking up damp and heavy – this is the secret ingredient. You can also play around with the batter. I tend to keep the ratio of whole wheat to all-purpose flour constant, but sometimes trade in wheat germ for the oats. Or add a bunch of chopped chives and herbs, or a few tablespoons of cacao powder for a chocolate version and chocolate chips when I really want to score points with the kids.

Waffle Tips & Tricks

A couple pro tips: mix up the dry ingredients and keep in a mason jar(s) for easy morning-of assembly. I sometimes do a double or triple batch of the dry ingredients, divide into jars, and keep them on hand for a last-minute cabin, or brunch adventure. Once you combine the dry ingredients, the batter comes together in a flash with just buttermilk, eggs, and butter.

You can also see them on Tara’s site (Seven Spoons), and Madeline’s too (Madeline Marie). Enjoy! -h

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