We love making Saturday morning breakfast together–especially when we haven’t made dinner together all week. There is just something special about a homemade hot breakfast on Saturday morning. Wouldn’t you agree?
I’ve mentioned a few times before that I don’t like eggs. So my breakfast choices are much more limited. No omelets, egg bakes, or hard boiled eggs for me. No thank you. That’s why I make things like my Crescent Breakfast Skillet that have all the tasty ingredients, except for eggs–which you could certainly add yourself.
Today we decided to go the waffles route. We haven’t made waffles in a really long time. I think the fact that I forgot how much batter to use is a perfect example of how long its been…
And if you are feeling like eggs AND waffles this morning…you can always do what my husband did with his waffles this morning…
The best thing about these homemade waffles is that you can make them any way you’d like!
Whole Wheat Cinnamon Nutmeg Waffles
Recipe Adapted from: Kevin & Amanda
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 1 tablespoon sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/8 teaspoon cloves
- 3 eggs, beaten
- 4 tablespoons butter, melted
- 2 cups low-fat buttermilk, room temperature
Preheat your waffle iron according to the manufacturer’s directions.
In a large bowl, whisk together your dry ingredients. In a separate bowl, combine the beaten eggs and melted butter. Then, add the buttermilk.
Finally, add the wet ingredients to the dry ingredients stirring until just combined. Allow the batter to rest for about 5 minutes.
Pour the recommended amount of waffle batter into the waffle iron, according to the manufacturer’s directions (otherwise you will have a big mess to clean up, like I did!). Cook until golden brown on each side.
Top with fresh fruit, maple syrup, or even two over easy eggs–it’s all up to you! Enjoy!!