Blender Whole Wheat Waffles
Happy New Year! Did I just burst in on you in your pajamas? I hope so. I also hope you’ll forgive me after your first, fluffy bite of Blender Whole Wheat Waffles.
New Year’s Day is meant for being lazy, for recovering any New Year’s Eve-induced shenanigans, and for promising ourselves that in 2016, we really will be more well behaved than we were in 2015.
Rather than smack you with a kale smoothie straightaway, I thought I’d ease us into the new year with a recipe that’s healthy but still feels appropriately indulgent for a PJs-all-day holiday weekend. These wholesome, fluffy whole wheat waffles are the ideal compromise.
Like all good waffle recipes, these whole wheat waffles are buttery without being greasy, delightfully airy on the inside, and lightly crispy on the outside. They are also naturally sweetened with maple syrup and surprisingly low fat, thanks to one of my all-time favorite healthy baking ingredients, Musselman’s Unsweetened Apple Sauce.
Unsweetened applesauce adds incredible moisture to baked goods and can often be swapped for 50% of the oil or melted butter in your favorite treats, without any noticeable effect on their taste or texture. In fact, I use the “applesauce trick” so often, I even have a section dedicated to it in my recipe index. Thanks to unsweetened applesauce, these whole wheat waffles are melt-in-your-mouth tender, without the gobs of extra butter.
My second trick to keeping this a healthy waffle recipe is whole wheat pastry flour. Whole wheat pastry flour is finer than all purpose or regular whole wheat flour. It yields waffles so tender, I was able to make these healthy waffles 100% whole wheat, without impacting their flavor or texture in the slightest. More whole grains means a more filling, fiber-packed breakfast. The best part: even your pickiest eaters won’t suspect that these waffles are whole wheat!
Now, because waffles are most often made on weekends, and because on the weekend, I prefer max laziness and minimal dishes, I decided to see if I could make the waffle batter using my blender. It worked like a dream! I was worried the waffles would be tough, but they were remarkably airy. I loved that I could pour the batter straight from the blender into my waffle maker too—one fewer dish to wash.
Plus, as we saw in yesterday’s post of Your Favorite 15 Recipes of 2015, the #1 most popular recipe was Blender Banana Oatmeal Muffins. Given the evidence, I suspect that you’re on board with the idea of making whole wheat waffle batter in your blender too.
Raise your forks. Here’s to more Blender Whole Wheat Waffles, extra healthy starts, and fewer dishes!
Tools I used to make this recipe:
- For a standard waffle iron that’s easy to store, affordable, and cooks yummy waffles, I own and recommend this one.
- For the true waffle enthusiast (or those cooking for crowds), this top-of-the-line waffle baker is incredible and cooks two perfect waffles at the same time!
- Non-stick baking spray. I’ve become a fan of this one made with coconut oil. Your waffle maker may or not need to be sprayed. Refer to your machine’s instructions.
- Blender: I recently acquired this unbelievably powerful blender, and it whips these waffles (and everything else) together in seconds. I’ve also used and recommend this more affordable KitchenAid and this Ninja blender.
Blender Whole Wheat Waffles
Light and fluffy whole wheat waffles that are made in your blender! Easy, healthy and perfect for freezing in big batches for busy school mornings.
Yield: about 4 large Belgian-style waffles
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 1 cup Musselman’s Unsweetened Apple Sauce
- 1 cup skim milk
- 4 tablespoons unsalted butter, melted and cooled
- 3 large eggs
- 1 tablespoon pure maple syrup (I prefer Grade B)
- 2 teaspoons pure vanilla extract
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder (I prefer aluminum free)
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- Preheat your waffle maker. If desired, preheat the oven to 200 degrees F to keep batches of waffles warm.
- Place the applesauce, milk, butter, eggs, maple syrup, and vanilla extract in a blender. Sprinkle in the whole wheat pastry flour, baking powder, cinnamon, and kosher salt. Blend just until combined, pausing the blender to scrape down the sides as needed.
- Cook the batter according to your waffle maker’s instructions. If desired, place the waffles on a baking sheet and keep warm in the oven. Enjoy immediately, with your favorite waffle toppings.
Leftover waffles can be tightly wrapped and frozen for up to 1 month. Reheat directly from frozen in your toaster or toaster oven.
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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