This recipe is adapted from King Arthur Flour’s Classic Buttermilk Waffle recipe. I love a good waffle, but it’s so easy to wind up with waffles that are mediocre at best. They often end up either too dry from overcooking or with an exterior that is too spongy. One trick is to use pastry flour. Pastry flour gives waffles a delightfully crispy exterior and a tender, light interior.
I received a bag of whole wheat pastry flour in a recent CSA (Community Supported Agriculture) share and decided to see how it would fare in a waffle recipe. I was afraid the flavor of the whole wheat would be to pronounced, making the waffle taste “healthy”…and not in a good way. I was pleasantly surprised to discover this was not the case. The waffles were incredible! Sure, the whole wheat doesn’t make up for the amount of butterfat in the recipe, but if you’re going to indulge anyway you might as well benefit from the extra fiber.
You can make these in either a standard waffle iron or in a Belgian-style waffle iron. I prefer the Belgian-style for the crisp exterior to tender interior ratio, but it’s a personal choice.
- 1 3/4 cups (7 1/2 ounces by weight) whole wheat pastry flour
- 1/2 cup (1 3/4 ounces by weight) almond meal/almond flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature, slightly beaten
- 1 3/4 cups buttermilk, room temperature
- 1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature
- 2 teaspoons vanilla
- 1 cup fresh or frozen berries, nuts, bananas, etc.
- Preheat your waffle iron.
- Place a cooling rack over a baking sheet in a warm (170ºF to 200ºF) oven.
- In a large bowl, whisk together the flour, almond meal, sugar, baking powder, baking soda, and salt.
- In a smaller bowl, whisk together the eggs, buttermilk, butter, and vanilla.
- Mix liquid ingredients into the dry ingredients until the flour is moistened. Gently fold in fruit or nuts, if desired.
- If using a Belgian-style waffle maker, ladle about 3/4 cup of batter into the center of the waffle iron and cook for about 3 to 4 minutes, or until very little steam escapes. For a standard waffle iron, use about 1/3 cup of batter per waffle and cook for 2 to 3 minutes.
- As waffles are cooked, use a fork to carefully remove them from the iron and place on cooling rack in oven to keep warm and crisp. Continue with remaining batter.
- Serve waffles immediately, or allow to cool completely and freeze between layers of parchment or wax paper. Waffles can be reheated in a toaster oven.