In the last few months, waffles have become one of my favorite breakfasts. While I enjoy freshly made waffles from the waffle maker, I actually think that I prefer to reheat waffles from the freezer in the morning. I toss them in the toaster oven for just a few minutes, and they come out toasty and crisp. If I need waffles for a crowd, I can heat them on the oven rack and have a whole bunch ready at the same time. That is always a challenge for me when I’m making them fresh.
So, when the October Unprocessed challenge rolled around, I knew I needed to make some unprocessed homemade waffles to stock the freezer so that I could continue to enjoy my morning waffles. Don’t get me wrong, I almost always made homemade waffles, they just weren’t always made with all unprocessed ingredients. I have mentioned my love of baking with all purpose flour and sugar, right? Yeah, we’ve covered that before.
The other great thing about waffles is that it’s pretty simple to whip up a batch of unprocessed waffles without making too many big changes to the recipe. The biggest offenders in my regular waffle recipe were the all purpose flour and the refined sugar. I usually mixed in some whole grain flours, but I rarely made a 100% whole grain waffle. Simply using 100% whole wheat flour in the recipe was an easy change, and I actually really like the earthy flavor of the flour. And, instead of white sugar or brown sugar, I used maple syrup to add just a touch of sweetness to the waffles. Since we often have waffles with maple syrup anyway, I knew the flavor would work well.
To go with the earthy whole wheat flour and warm maple syrup, I decided to add some cinnamon to the waffles, as well. After all, it is October, right? The cinnamon doesn’t overpower the waffles, but it adds a sweet aroma and just a hint of spice. I also cut the amount of butter in the recipe in half and used some applesauce in its place. The flavors work perfectly with apples and other fall fruits, as well as maple syrup or your other favorite waffle toppings.
So, whether you’re making an effort to eat more unprocessed meals this month or you’re just looking for a recipe to make your mornings a bit easier, I think you’ll enjoy these waffles. The recipe makes a big batch, and the waffles can easily be frozen for later. Simply cool them on a wire rack and then pop them in a plastic bag and keep them in the freezer until you’re ready to enjoy them!
Cinnamon Scented Whole Wheat Waffles
Makes about 16 large waffles
- 3 1/2 cups 100% whole wheat flour
- 2 tablespoons baking powder
- 1 tablespoon ground cinnamon
- 3 1/2 cups milk
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup unsweetened applesauce
- 4 eggs
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
In a large mixing bowl, whisk together the whole wheat flour, baking powder, and cinnamon.
Meanwhile, combine the milk and butter in a microwave safe bowl, heat the mixture in the microwave until the butter is melted and the milk is warm (about 2 – 3 minutes). Add the applesauce, eggs, maple syrup, and vanilla to the milk mixture, and then whisk until the mixture is smooth.
Pour the wet ingredients into the dry ingredients, and fold into the dry ingredients. The batter may be slightly lumpy, but resist the urge to overmix. Mix just until all of the dry ingredients are incorporated.
Set the batter aside while you preheat the waffle maker. Then, cook the waffles according to your waffle maker’s directions.
Enjoy the waffles right away, or freeze for later. To freeze, cool the waffles in a single layer on a wire rack before transferring to a freezer bag.