I always, always, always make waffles from scratch, and when I do, I prefer this delicious whole wheat waffle recipe that I grew up on. My boys love them too, but my husband grumbles about them a bit, so once in awhile I make him some good old fashioned white ones. I developed this recipe to be crispy on the outside and chewy and fluffy on the inside. We love them too.
**A couple of notes about how I prepare this recipe:
- I have replaced all or part of the milk with buttermilk if I have it on hand and the waffles are even more delicious.
- I always separate the eggs and put the egg whites in my Kitchenaid and let them whip up while I am whisking together the other ingredients. Then I fold them in to the batter.
- Your final batter should look light and fluffy and may have a few lumps of egg white in it (see picture above).
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 cups milk
3 Tbsp. sugar
1/4 cup oil
Separate the eggs. Whip up the egg whites until they are light and fluffy. In a separate bowl whisk together the egg yolks, milk, sugar and oil. Add the flour, salt, soda, and baking powder and whisk until smooth. Fold the whipped egg whites into the batter and bake in a hot waffle iron.