Fluffy Waffles Recipe – All-Purpose & Wholewheat Flour Blend

Last Updated on 2 months by Neha Deshmukh

Fluffy Waffles Recipe – All-Purpose & Wholewheat Flour Blend

Hey everyone! There’s just something about a weekend morning with a stack of warm, fluffy waffles, isn’t there? I remember making these for my little cousins when they’d come to stay, and the sheer joy on their faces was the best part of the morning. This recipe is a go-to in my family – it’s simple, reliable, and always a hit. Plus, the little addition of wholewheat flour makes them just a touch more wholesome. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any waffles. They strike that perfect balance between light and fluffy, with a subtle sweetness that’s just begging for your favorite toppings. The blend of all-purpose and wholewheat flour gives a lovely texture, and honestly, the aroma while they’re cooking is heavenly. It’s a fantastic recipe for a relaxed brunch, a special breakfast, or even a fun weeknight treat.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 cups all-purpose flour (approx. 250g)
• 0.5 cup wholewheat flour (approx. 60g)
• 1 tbsp baking powder (approx. 15g)
• 0.25 tsp salt (approx. 1.5g)
• 75 gm butter, melted
• 3 eggs
• 1.5 cup milk (approx. 360ml)
• 2 tsp vanilla extract (approx. 10ml)

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference!

• Flour Power: I love the combination of all-purpose and wholewheat. The all-purpose keeps things light, while the wholewheat adds a lovely nutty flavor and a bit of extra goodness.
• Vanilla Vibes: Don’t skimp on the vanilla extract! A good quality vanilla really elevates the flavor. I prefer using pure vanilla extract whenever possible.
• Butter Me Up: Using melted butter is key for a tender waffle. I usually use unsalted butter so I can control the saltiness, but salted butter works too – just reduce the added salt slightly.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a large mixing bowl, sift together the all-purpose flour, wholewheat flour, baking powder, and salt. Sifting helps to ensure everything is nicely combined and prevents lumps.
2. Now, add the melted butter, eggs, milk, and vanilla extract to the dry ingredients.
3. Whisk everything together until you have a smooth batter. Don’t overmix – a few small lumps are okay!
4. This is a little trick I learned from my grandmother: let the batter rest for about 30 minutes. It allows the gluten to relax, resulting in a lighter, fluffier waffle. Trust me, it’s worth the wait!
5. While the batter rests, preheat your waffle iron. Lightly grease it with butter or oil to prevent sticking.
6. Pour a ladleful of batter onto the center of the hot waffle iron. How much you use will depend on your iron, so start with about ½ cup and adjust as needed.
7. Cook for 3-5 minutes, or until the waffle is golden brown and crisp.
8. Keep the cooked waffles warm in a preheated oven (on the lowest setting) while you finish cooking the rest of the batter.

Expert Tips

• Don’t Peek! Resist the urge to open the waffle iron too early. Let it do its thing!
• Temperature Check: Make sure your waffle iron is properly preheated. This is crucial for achieving that golden-brown crispness.
• Batter Consistency: If the batter seems too thick, add a tablespoon or two of milk. If it’s too thin, add a tablespoon of flour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Waffle Adaptation: Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use plant-based milk and butter.
• Gluten-Free Waffle Adaptation: Use a gluten-free all-purpose flour blend.
• Spice Level – Cinnamon/Nutmeg Addition: Add ½ teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor. My friend, Priya, loves this addition!
• Brunch/Weekend Breakfast Adaptation: Add blueberries, chocolate chips, or chopped nuts to the batter for an extra special treat.

Serving Suggestions

The possibilities are endless! Here are a few of my favorites:

• Maple syrup (a classic!)
• Fresh fruits like berries, bananas, or peaches
• Chocolate sauce
• Honey
• Whipped cream
• A sprinkle of powdered sugar

Storage Instructions

Got leftovers? No problem!

• Cooling: Let the waffles cool completely before storing.
• Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
• Freezer: For longer storage, freeze the waffles in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months.

FAQs

Let’s answer some common questions:

• Can I make the waffle batter ahead of time? Yes, you can! Just prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to whisk it gently before using.
• What is the best way to prevent waffles from sticking to the iron? Make sure your waffle iron is properly preheated and greased. A light coating of butter or oil should do the trick.
• Can I use different types of milk in this recipe? Absolutely! You can use any type of milk you like – cow’s milk, almond milk, soy milk, oat milk, etc.
• How do I achieve extra crispy waffles? Use a little extra butter in the batter and cook the waffles until they are deeply golden brown.
• What’s the best way to reheat leftover waffles? I recommend reheating them in a toaster or toaster oven for a few minutes until they are crispy and warm.

Enjoy your waffles! I hope this recipe brings a little bit of joy to your kitchen. Let me know in the comments how they turn out!