This Recipe Is: • Ready in 30 Minutes or Less • Vegetarian •
I get it.
You are absolutely wondering why on earth there is a waffle recipe here when Mother’s Day is this weekend. Shouldn’t I be offering directions to relax and put your feet up? It’s what you’re thinking …
But just hear me out.
There’s a handy dandy print button on the recipe card at the bottom of this post. Print out the recipe. Go ahead … I’ll wait.
Ok, now … strategically place that recipe where your kiddos will see it.
‘Cause what do moms really want for Mother’s Day?
Waffles, of course! (Well, and handmade cards, jewelry, spa gift certificates …) And also not to have to wake up early and make an awesome breakfast for the family. That’s right … this day is all about YOU! So sleep in!
Make a note on the recipe card that you’ll need a double batch. (Go ahead … I’ll wait again.)
Because seriously now, friends, these waffles are the gift that keeps on giving. Breakfast is ready for the week! They refrigerate (and freeze!) beautifully and can be enjoyed for days! Just pop ’em in the toaster and enjoy! Crispy outside, chewy inside … perfection!
You may remember my Mother’s Day Muffins from last year – peaches and a praline topping, all wrapped up in a muffin liner (yeah – just go ahead and print that recipe, too).
You may also remember that I talked about the recipe books I have, filled with my mom’s recipes. These books are among the most favorite things I own. There are so many recipes that I clearly remember my mom making for dinner or family parties. And the fact that I literally have all of my mom’s cherished recipes … I honestly sometimes get emotional just thinking about it. Yes, I’m a total sap. I cry all.the.time. I can’t help it. When I’m happy, when I’m sad, when I laugh too much. Waterworks.
Where were we? Oh right … waffles! This recipe … mmmmm … I just had to share it with all of my closest friends (that’s you!).
I remember it so vividly! Because my parents were both teachers, we didn’t have super elaborate breakfasts (we had to be out the door by 6:30 a.m. – at the latest!), but we used to have breakfast for dinner every once in a while. Not too often, but when we did, I would get SO excited.
And most of all, I loved waffles. Loved them. Loved them for dinner. Or maybe it was just the fact that we were having breakfast … right before bed! It was so much fun!
Why is that? Why do kids get SO excited for breakfast foods at dinner? Is it the fact that it seems like opposite day? Breakfast at dinnertime?? Oh … the irony!!! My kiddos get extremely giddy when I announce we’re having ‘brinner’ (you know … BReakfast and dINNER!) that night!
I just remember loving my mom’s waffles so much when I was little, and I was thrilled when I came across her recipe in one of the books she had made. I couldn’t wait to share these with my kids … they would love them, too! I remember them being very yummy … but as I reread her recipe, I realized this was an opportunity for me to amp up the nutrition!
So I swapped in some whole wheat flour, heart-healthy canola oil, and unsweetened applesauce. And you know what? You.can’t.tell. Simply delicious.
In fact, when I dropped off some samples at Shelley’s, her son said these waffles tasted like they came from IHOP! I’ve never been to an IHOP, but I have to assume they know how to make a mean waffle (and pancakes, too!). So, I’ll take that as a compliment!
These waffles are delightful with a dusting of powdered sugar (my favorite way!) or with a drizzle of pure maple syrup. They’re delicious with fruit, and for a super-special occasion (ahem … like Mother’s Day) maybe even a few mini chocolate chips! Chocolate as part of the meal? Sure … you deserve it!
This is my go-to waffle recipe, and I’m pretty sure that after you make them once it’ll be yours, too!
Happiest of Mother’s Days to you! Hope you get a lovely handmade card, some jewelry, or a spa gift certificate.
And waffles. I hope you get waffles!
And breakfast in bed! (Whether you eat these waffles at breakfast or at dinnertime is up to you!)
Now … go put your feet up and relax!
- 2 eggs, lightly beaten
- 1 1/3 cups nonfat milk
- 1 cup whole wheat flour (see note)
- 1 cup unbleached, all-purpose flour
- 1/3 cup unsweetened applesauce
- 2 tablespoons canola oil
- 4 teaspoons baking powder
- 1 tablespoon packed brown sugar
- 1/4 teaspoon salt
- Optional toppings: mini chocolate chips, fresh fruit, pure maple syrup, powdered sugar
- Preheat waffle iron according to manufacturer's directions. Lightly grease if necessary (see note).
- In a medium bowl, mix all ingredients (except toppings) with a large spoon until thoroughly combined. Do not overmix (a few lumps may remain).
- Pour batter into waffle iron (exact amounts vary – follow manufacturer's recommendations). Close lid and bake until steaming stops (or until your waffle iron's indicator signals doneness). Remove waffle.
- Repeat with remaining batter.
- Serve with toppings as desired.
Flour: We also tested this recipe extensively using 2 cups of whole wheat pastry flour, instead of 1 cup of regular whole wheat flour and 1 cup of unbleached, all-purpose flour. If using 2 cups whole wheat pastry flour instead, we recommend decreasing the milk to 1¼ cups.
Prepping Waffle Iron: Most waffle iron manufacturers do not recommend using cooking spray on their waffle irons. Our own waffle irons generally do not require any nonstick spray, and in fact, when we tested this recipe on our irons and did use spray, our waffles did not climb properly or fully rise. If you do need to grease your waffle iron, we recommend a very light spray or a minimal brushing with canola oil. However, you know your iron best, and should prep it in whatever way you typically find works well for you.