Special Breakfast: Whole Wheat Waffles with Blueberry Syrup

Whole Wheat Waffles

Waffles are one of our favorite breakfast foods – especially when we top them with strawberries, blueberries, and/or whipped cream.   This is a great meal to feed company who is at your house for breakfast.  They are so easy to make, but taste like a great treat!

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Whole Wheat Waffles

1 3/4 cup whole wheat flour
1 t. baking powder
1/2 t. sea salt
2 eggs
1/4 cup coconut oil
1 3/4 cup buttermilk

Whisk all ingredients together…and cook in your waffle iron.  I usually double this recipe and freeze the leftovers to be popped into the toaster another day!

I also usually soak my flour in the buttermilk overnight, and then add the remaining ingredients right before I’m ready to cook the waffles, but you don’t have to.  (This breaks down the grain and makes it more easily digested!)

Blueberry Syrup

2 cups fresh or frozen blueberries
1/4 cup rapadura or sucanat (dehydrated cane sugar juice)

Stir together in a saucepan over medium heat for about 10 minutes until blueberries become a little mushy and syrupy!

Whipped Cream

1/2 cup heavy whipping cream
drop of vanilla
2 drops of stevia

Whip cream in a bowl until soft peaks form.  Add vanilla and stevia and whip just a bit more.

Serve Blueberry syrup and whipped cream over waffles.  Delicious!

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Comments

  1. says

    We like to do waffle sandwiches. We take the whole wheat waffles and spread peanut butter, thinly sliced apples and a bit of honey. YUMMY!

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  2. says

    Couple questions:

    1) Can you use vegetable oil/canola oil in place of the coconut oil?

    2) If I were to soak the flour overnight, could I soak it in regular milk soured with vinegar? Would that accomplish the same goal? And would that affect the taste?

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  3. says

    I don’t know if you check comments for this far back, but I have a question. Is there a reason to use coconut oil verses olive or canola? Do you simply do that for taste reasons?

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  4. says

    I loved this recipe and so did the kids! I’ve never thought of using the coconut oil like butter. (I just used it to make a pie crust too, might let you know how that turns out when I actually cook it.) Used the sprouted dried grain flour and it turned out so beautifully! Thanks!

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  5. says

    I made these for breakfast… right along with the blueberry syrup. Yum! Normally by now I would feel like I want to take a nap, but soaking the flour really made a difference. I’ll be making these again!

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  6. Tracy Nicks says

    Laura,
    What brand waffle maker do you have? Thanks, Tracy

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    Laura Reply:

    Ugh, I have no idea. It’s old and it’s icky. :) We got it as a wedding gift 15 1/2 years ago. Okay, I just looked. It’s called Dazey Short Order Chef.

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  7. kelly says

    I add all of the ingredients, leave it on the counter overnight, they are yummy. Would this accomplish the same thing as soaking only the flour and milk?

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    Laura Reply:

    I think so, since there’s no sweetener of any kind in the mixture.

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  8. kelly says

    I am wondering how you find the home milled grain compared to reg recipes. I just made waffles with my own milled flour and the consistency was totally wrong, they were airy and would not hold together in my waffle iron. Any suggestions?

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    Laura Reply:

    Hmm, I don’t know. I always used home milled grain (using a Nutrimill) and I never have trouble with this recipe.

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    Sonja Reply:

    And what kind of grain did you use?

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    LindseyforLaura@HHM Reply:

    Laura uses hard white wheat. Here is a link that should have more information.
    http://heavenlyhomemakers.com/category/grains-and-grain-mills

  9. Caroline Jernigan says

    YUMMY! I made these this morning (soaked them overnight) and they were delicious! I love your recipes because they seem so family friendly… really what I’m saying is my big boy husband will eat them! :) Thank you! Delicious and nutritious!

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  10. Crystal says

    Do you need to make any changes to use this recipe for pancakes? I don’t own a waffle maker and am trying to pare down my “electrical appliances” in my kitchen and haven’t heard of any other waffle options out there… anyone? :O) Can I use it as posted and have nice pancakes or do I need to make some alterations? If I remember correctly, you can take a pancake recipe and do “something” to it to make it suitable to waffle-making, I just don’t know what that “something” is and how to reverse it from waffles to pancakes.

    Thanks!

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    Laura Reply:

    Waffles have more fat in them…just cut the fat in half and you’ll have pancakes!

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  11. Michelle says

    What can I use in place of the coconut oil? My son is allergic to coconut. Thank you!

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    Laura Reply:

    Butter would be fine!

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  12. Mary says

    Could I use margarine?

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    Laura Reply:

    I really don’t recommend using margarine as it is so highly processed and made with unhealthy oils. Would it work to use it in this recipe? Yes. I just much prefer the “realness” of butter or coconut oil. :)

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  13. Heidi says

    When you soak the flour and buttermilk overnight, I am assuming it is in the refrigerator. Is that correct?
    Looking forward to trying this recipe. We love waffles.

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    Laura Reply:

    No, you can actually just leave it out on the countertop overnight. It won’t spoil – it’s simply culturing. :)

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  14. Micah says

    I made a double batch tonight for my husband and 4 children (baby has to wait a while longer!) and they were all eaten. I actually hoped for leftovers! I will triple the recipe next time. I told my husband I may never make pancakes again; they take a LONG time to cook and my children eat them more quickly than I can make them but the waffles were ready in less than 30 minutes. Thanks for the wonderful recipe!

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  15. Bobbi Schmidt says

    Hi! When soaking grains/flour over night, do you put it in the refridgerator or leave it on the counter? Thanks!

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    Bobbi Schmidt Reply:

    Sorry! I just read another post where you said on the counter;) Thanks!

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  16. CeCe says

    Bookmarking this recipe (one of several tonight from your site). Thanks for sharing and inspiring all of us!

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  17. CeCe says

    Two questions: Do I need to soak the whole wheat flour if I”m not grinding my own? I buy King Arthur’s.

    And do you ever make a double (or triple or quadruple!) batch of the blueberry syrup? I’d like to so we’d have it on hand a few days in a row. Could I store it in a plastic container or a glass jar?

    Thanks!!!

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    LindseyforLaura@HHM Reply:

    You don’t have to soak it if you don’t want to! If you make a huge batch
    of syrup it should be fine stored in a plastic container or a glass jar!

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  18. CeCe says

    Tried this recipe today. We don’t eat much whole wheat but trying to incorporate more. Generally we focus on multigrain or “whole grain”. I personally didn’t like the taste very much. I might try again by substituting out 1/2 cup of the whole wheat flour with white flour; then over time increase back to the 1 and 3/4 of whole wheat. Have you any other suggestions? (I did soak the whole wheat flour overnight in buttermilk).

    Thanks.

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  19. CeCe says

    Okay. Another question… Yesterday I used the blueberry syrup on buckwheat pancakes and LOVED it. Today, however, trying to use your whipped cream with the pancakes and blueberry syrup. The cream is not foaming. It still looks like thin milk. I’ve whipped and whipped it. Is there a suggestion you can make? Thanks.

    (posted before I didn’t especially like taste of the whole wheat waffles; but my kids ate them happily, so I’m happy about that since the whole goal is to have them healthier than I was at their age!:)

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    LindseyforLaura@HHM Reply:

    It’s odd that the cream looks like thin milk…it should be thicker. I am not sure what I would suggest…Is it still cold? If it got warm that may make a difference.

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  20. CeCe says

    Re: my question April 5….I figured it out the second time made the whipped cream. I had an ephiphany to use my blender stick. That worked in no time flat to stiffen the cream.

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  21. Kari says

    Delicious! I loved the simplicity of just putting everything together all at once. Other waffle recipes I’ve used call for the dry ingredients to be sifted and then the wet ingredients and then mix them together slowly (and one even says to separate the eggs and beat the eggs whites to fold in at the end.) They are all good but this recipe was GREAT and took a lot less time. My new go to waffle recipe. (Why didn’t I start looking for waffle recipes here?!)

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  22. Linda says

    What kind of waffle maker do you have? All I can find are the ones with teflon and one that goes over a camp fire(I tried it on my gas stove and they stuck really badly)

    Linda

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  23. Rachel says

    My hubby and kiddo love the blueberry syrup, do you know if it’s possible to can it for long-term storage? I’m guessing I would probably need to add some lemon juice maybe?

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    LindseyforLaura@HHM Reply:

    Laura hasn’t ever canned it so she is not sure. It would be a good idea to look it up online to make sure you are keeping the food safe. Hope that helps! :)

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  24. Karen says

    Your waffle looks so nice…do you measure out your batter before you pour to make sure it gets to all the corners?

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    Laura Reply:

    No, I just pour in what I guess to be the right amount. I’ve made so many of them, that usually, they come out pretty even. :)

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  25. April Edwards says

    Can you use all-purpose regular flour if you don’t have the whole wheat flour?

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    Laura Reply:

    Yes, that should work fine!

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  26. Jen says

    Can I substitute a milk/ vinegar mixture for the buttermilk? Would that also work to soak overnight?

    [Reply]

    LindseyforLaura@HHM Reply:

    Yes! That will work out fine.

    [Reply]

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