Amy Clark

Whole Wheat Cinnamon Waffles

You know something is good if it can’t even be photographed before being devoured. These Cinnamon Whole Wheat Waffles are a new favorite Sunday brunch for our family and I love that they incorporate a bit of healthy in them to balance out the mounds of pancake syrup.

The first batch we made of these, I found that they were extremely dense and a little too heavy for my liking. I remembered the tip from my Notebook Experiment where you whip the egg whites to a stiff peak and fold them in and decided to give that a shot. This little step added a bit of airiness to the waffles and balanced out the heaviness of that whole wheat flavor.


Really, there is just nothing more to say except that we love these as our Sunday treat. This batch is enough to make 5 waffles in my waffle iron. You can make a double batch of these for some delicious leftovers.

Whole Wheat Cinnamon Waffles

1 cup whole wheat flour
3/4 cup unbleached flour
1/4 cup toasted wheat germ (I substituted this with 1/4 cup rolled oats)
1/3 cup instant nonfat dry milk powder
1 tablespoon ground cinnamon
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs (separate the egg whites from the egg yolks)
3 tablespoons canola oil
2 teaspoons vanilla extract
2 cups buttermilk (I used regular milk and then added 2 tablespoons of vinegar & let it stand for five minutes)

In a large bowl, combine the whole-wheat flour, unbleached flour, dry milk, cinnamon, baking powder, baking soda, wheat germ, and salt; mix well. Separate the egg yolks from the egg whites. In a medium bowl, mix the yolks, oil, buttermilk, and vanilla. Pour over the dry ingredients. In a small bowl beat egg whites until stiff peaks form (tips stand straight up). Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix. Coat your waffle iron with vegetable cooking spray and preheat. Pour 1/2 cup of the batter into the center of the hot waffle iron and cook until the batter stops steaming, about 6 minutes. Cooking time varies according to the they type of waffle iron you have. Repeat with remainder of the dough, applying the cooking spray between waffles. Serve warm with your favorite syrup.

Published June 15, 2009 by:

Amy Clark

Amy Allen Clark is the founder of MomAdvice.com. You can read all about her here.

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