If you subscribe to the blog, then you know that we are dedicating August and September to new breakfast, lunch and snack ideas, just as summer comes to an end and a new school year begins. This month started out with a bonus post of Toasted Coconut, Millet and Banana Muffins. (Subscribe to receive bonus posts every month!) Full of whole grains, honey and banana goodness, they make great snacks and on-the-go breakfasts. Next up, a whole wheat yeasted waffle batter that is made up at night and then stashed in the fridge until the next morning for a quick and easy breakfast your family will love. Because, who doesn’t love waffles? And leftover waffles can be frozen for your own healthy version of those ones you pop in the toaster, or used in lieu of sandwich bread to mix up the ol’ PB&J.
These waffles are pretty straightforward, a handy basic recipe that you can always jazz up with extras like citrus zest, fruit or chocolate chips according to your preferences. If you don’t usually go the whole grain route, you might want to start with half whole wheat flour, half all-purpose. Now most yeasted waffles are Belgian waffles, and known for being light and crispy. Since these are made with whole wheat, they are a little more hearty, but still airier than my regular whole wheat waffle recipe (thanks to the yeast). I don’t have a fancy Belgian waffle iron either, but my standard one worked just fine.
Make sure your eggs and milk are at room temperature when you first mix it up. If the ingredients are cold, the honey won’t mix in properly. Here is what your waffle batter should look like the next morning:
If you love breakfast for dinner, then make up the batter in the morning and stash in the fridge for 8-9 hours.
Let us know if you have any questions or comments, and to all the parents out there: good luck with all those school mornings and lunch boxes waiting to be packed!
Overnight Whole Wheat Yeasted Waffles
Prep Time: 15 minutes
Cook Time: varies according to waffle iron
14 oz. (1 3/4 cup) milk, room temperature
3 eggs, room temperature
2 tsp. instant yeast
2 oz. (1/4 cup) honey
4 oz. (1/2 cup) melted unsalted butter
1 tsp. vanilla extract
12 oz. (3 cups) whole wheat flour*
1/2 tsp. kosher salt
In the Ankarsrum plastic whipping bowl with the single wire whisks, combine the milk, eggs, yeast, honey, butter and vanilla extract. Mix on medium speed (3 o’clock) until thoroughly combined.
Add in the flour and salt and mix on low speed (1-2 o’clock) until just combined, scraping down the sides if necessary. Cover and store in the refrigerator overnight.
Preheat waffle iron according to manufacturer’s directions to medium-high heat. Place 1/4-1/2 cup batter per waffle in waffle iron (depending on shape and size of waffle iron). Close and cook according to manufacturer’s directions until browned and slightly crispy, approximately 4-8 minutes.
Serve waffles immediately. Leftovers will keep for 2-3 days in the refrigerator or can be laid out on a half sheet pan, frozen till solid, then stored in freezer safe bag or container. Reheat in the toaster or oven.
Yield: 10 (5×5 inch) waffles
*If you mill your flour at home, I tested these waffles out with both spelt flour and hard white wheat. Both worked well.
I was pleasantly surprised with how well this recipe worked with gluten-free flour. I added fresh lemon zest to help with the flat flavor that gluten-free baked goods often have.
-Replace the whole wheat flour with 12 3/4 oz. (3 cups) all-purpose gluten-free flour. I used King Arthur Measure for Measure Gluten Free Flour.
-If desired, add in 1 tsp. fresh orange or lemon zest along with the flour.
-Follow recipe above.