1/2 Photos of Whole-Wheat Cinnamon Waffles
The aroma of cinnamon and vanilla is a great way of getting my family out of bed in the morning. Great with pure New York State maple syrup that my parents bring to us when they visit, we especially love these waffles with homemade blueberry syrup. If there are any leftovers, we freeze them between layers of waxed paper and toast them as needed throughout the week. You can make these with only white flour when the whole-wheat canister is empty. This is an adaptation of a recipe by cookbook author Jeanne Jones, who is known for her healthy recipes.
My Private Note
Units: US | Metric
- 1In a large bowl, combine the whole-wheat flour, unbleached flour, dry milk, cinnamon, baking powder, baking soda and salt; mix well.
- 2In a medium bowl, mix the eggs, oil and vanilla.
- 3Pour over the dry ingredients.
- 4Add the buttermilk and mix well.
- 5Coat your waffle iron with vegetable cooking spray and preheat.
- 6Pour 1/2 cup of the batter into the center of the hot waffle iron and cook until the batter stops steaming, about 6 minutes.
- 7Cooking time varies according to the they type of waffle iron you have.
- 8Repeat with remainder of the dough, applying the cooking spray between waffles.
- 9Serve warm with your favorite syrup, jam, or even with warmed pie filling.
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Nutritional Facts for Whole-Wheat Cinnamon Waffles
Serving Size: 1 (933 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 211.9
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 1.2 g
- Cholesterol 55.8 mg
- Sodium 459.2 mg
- Total Carbohydrate 27.4 g
- Dietary Fiber 3.0 g
- Sugars 4.7 g
- Protein 8.7 g