Whole Wheat Cinnamon Waffles

(0)
Write Review
 Add Your Own Photo to this Recipe
4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In

Recipe: #25376

December 29, 2016

Categories: Breakfast, Dairy, Budget-Friendly, more

Save
recipe
Rate &
Review
Print
Get
Cooking
Pin
Share

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

"The aroma of cinnamon and vanilla is a great way of getting my family out of bed in the morning. They love these waffles with real maple syrup or homemade blueberry syrup. This version is adapted from one of my favorite cookbook authors, Jeanne Jones."

Original recipe yields 4 servings
OK
I've Tried It

Ingredients

Nutritional

  • Serving Size: 1 (249.4 g)
  • Calories 435
  • Total Fat - 19.5 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 119.9 mg
  • Sodium - 912.4 mg
  • Total Carbohydrate - 51.3 g
  • Dietary Fiber - 7.6 g
  • Sugars - 7.6 g
  • Protein - 16.8 g
  • Calcium - 474.6 mg
  • Iron - 3.5 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.5 mg

Step 1

In a large bowl, combine the whole-wheat flour, unbleached flour, dry milk, cinnamon, baking powder, baking soda and salt; mix well.

Step 2

In a medium bowl, mix the eggs, oil and vanilla; pour over the dry ingredients.

Step 3

Add the buttermilk and mix well.

Step 4

Coat your waffle iron with vegetable cooking spray and preheat.

Step 5

Pour 1/2 cup of the batter into the center of the hot waffle iron and cook until the batter stops steaming, about 6 minutes.

Step 6

Repeat with remainder of the dough, applying the cooking spray between waffles.

Step 7

Serve warm with your favorite syrup, jam, or even with warmed pie filling.

Tips & Variations


  • You can make these with only unbleached or white flour when the whole wheat canister is empty.
  • Cooking time varies according to the they type of waffle iron you have.
  • Leftovers may be frozen between layers of waxed paper and toasted as needed throughout the week.
Tags : Breakfast

Related

Write Review