Pancakes are a weekend staple in our little house, so I never really think of making waffles. Time to change it up. These little heart-shaped cuties were such a sweet addition to our breakfast table!
I made this old-fashioned recipe a bit healthier, substituting some of the white flour for whole wheat and cutting back on the butter. If you make extra of these you can freeze them and pop them in the toaster for a quick breakfast on the run for those crazy weekdays.
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 2 Tbsp. sugar
- 1/4 tsp. salt
- 2 tsp. vanilla
- 2 eggs, separated
- 1 1/4 cup buttermilk
- 3 Tbsp. melted butter
- Whisk together both flours, baking powder, baking soda, sugar and salt in a medium bowl.
- In a medium bowl, beat the egg whites with an electric mixer on high until stiff.
- In a separate small bowl, stir together the vanilla, egg yolks, buttermilk and melted butter. Whisk the wet ingredients into the dry until just mixed and fold in the egg whites.
- Cook in a preheated waffle iron according to the manufacturers directions until golden brown and enjoy!