Christina's Whole Wheat Waffles

from my dad

4 eggs, separated
3 1/2 cups whole wheat flour
1 TBSP baking powder
1 tsp salt
3 1/2 cups milk
1/2 cup oil

Whip egg whites until stiff peaks form. Sift together dry ingredients. Beat together wet ingredients and add to dry. Gently fold in beaten egg whites. Make into waffles.

Christina's Pumpkin Waffles

adapted from Smitten Kitchen


2½ cups all-purpose flour ( or 1 1/2 C white and 1 C whole wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 TBSP pumpkin pie spice (or 2 tsp cinnamon, 1 tsp ginger and 1/4 tsp cloves)
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted

Preheat waffle iron.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks.

Sift together flour, brown sugar, baking powder and soda, salt, and spices.

Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. Fold egg whites gently into the waffle batter, until just combined.

Cook on waffle iron according to manufacturer instructions. Serve with cinnamon syrup.

Christina's Chocolate Waffles

from Our Best Bites

2/3 C flour
1/3 C corn starch
1/4 C unsweetened cocoa powder
3/4 t baking soda
1/4 t salt
1/8 t cinnamon
1/4 C granulated sugar
1 C milk
1/3 C vegetable oil
1 egg
1 1/2 t vanilla
1/2 C mini chocolate chips (optional; I used leftover chocolate filling from this recipe, but if you don't have anything this recipe is plenty chocolatey on its own)

Preheat a waffle iron.

Combine flour, cornstarch, cocoa powder, baking powder, salt, and cinnamon. Use a whisk to combine.

In a separate bowl whisk together sugar, milk, oil, egg, and vanilla. Whisk for a minute so it gets a little frothy.

Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Stir until just combined and don't overmix. Stir in the chocolate chips, if using.

Grease waffle iron and cook according to your iron. Be careful to not overfill. On mine (Belgian waffle iron) I just needed to barely put in enough to cover all of the holes in the bottom.