Vanilla Whole Wheat Belgian Waffles Recipe

belgian waffle with jam

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Sometimes it’s nice to have a big breakfast. Then again, it’s also fun to have breakfast for dinner. One of my favorite breakfast treats is waffles and this Belgian waffles recipe is a favorite due to the inclusion of a unique ingrediant – ground vanilla. 

Don’t worry, if you don’t have it you can still make them by using traditional vanilla extract. Waffles freeze beautifully for use at later meals. In fact I use a different recipe for making waffles in bulk to freeze so the hubby can have them for his breakfast.

I guess we really love Belgian waffles around here.

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Vanilla Whole Wheat Belgian Waffles

1 1/2 cups milk
1/4 cup sugar
3 large eggs separated
1 large egg
1/2 cup canola oil
1 3/4 cups white whole wheat flour
1 cup oat bran
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla bean powder or 1 tsp vanilla extract

  • Whip the egg whites on medium speed until foamy. Turn the mixer to high and slowly add the sugar and beat until stiff peaks but don’t make them too dry.
  • Mix together the egg yolks, the egg, the canola oil and the milk.
  • Mix together the flour, oat bran, baking powder and salt. If using the vanilla powder add to the dry ingredients. If using vanilla extract add to the wet ingredients.
  • Make a well in the flour mixture and add the wet ingredients and mix until just blended.
  • Heat your waffle iron per its instructions.
  • Add the whipped egg whites to the batter and fold in well.

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  • The batter will be thick, but light.

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  • Make the waffles according to your waffle maker’s directions.

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These freeze very well
With my iron the recipe makes 6 large waffles. The volume will depend on individual waffle irons.

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How Were the Vanilla Belgian Waffles?

These are tasty waffles! They are light yet filling with a slightly nutty and wonderfully vanilla – y flavor. I enjoyed them with butter andsome of my homemade jam. The hubby likes them with butter and honey. I’m impressed with the vanilla powder – it really gave the waffles a nice, true vanilla flavor. I’ll be using it in a number of different recipes going forward.

What Exactly IS a Belgian Waffle?

According to the reading I did that in the US a Belgian waffle has deeper squares and pockets and is made with a lighter batter. At one time that batter was made with yeast but now baking powder provides the leavening.

It is, as I mentioned above most often served for breakfast but we can’t forget how delicious they are with ice cream or sliced fruit and whipped cream and then called dessert.

They first appeared in 1958 in Brussels at the Expo 58 and then made their way to America for the Century 21 Exposition in Seattle, WA. in 1962.

No matter how they came to be I sure am glad they did because whether they are breakfast or dessert they are delicious.

 

 

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