Food & Cooking Recipes Breakfast & Brunch Recipes Grampy Geoff Havens's Whole-Wheat Waffles 3.8 (25) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2018 Print Rate It Share Share Tweet Pin Email Yield: 10 waffles These whole-wheat waffles -- recipe courtesy of art director Anduin Havens -- are an irresistible family breakfast you'll want to make again and again. Ingredients 1 ¼ cups all-purpose flour 1 cup whole-wheat flour 1 tablespoon plus 1 ½ teaspoons baking powder ½ teaspoon plus ⅛ teaspoon ground cinnamon ¼ teaspoon plus pinch of freshly grated nutmeg ¼ cup plus 1 ½ teaspoons vegetable oil 3 tablespoons honey 5 large eggs 2 cups milk, plus more as needed 1 ½ teaspoons pure vanilla extract 1 tablespoon molasses Nonstick cooking spray, for waffle iron Pure maple syrup, for serving (optional) Blueberries, for serving (optional) Directions Preheat waffle iron. Sift together both flours, baking powder, cinnamon, and nutmeg three times; set aside. In a large bowl, whisk together oil and honey. Add eggs, milk, vanilla, and molasses; whisk well to combine. Add flour mixture and stir to combine; mixture should be easily pourable, but not too thick. If mixture seems too thick, add a little more milk. Spray waffle iron with cooking spray. Pour 1/2 cup batter into waffle iron. Cook until golden brown, about 1 1/2 minutes. Carefully remove waffle from iron and repeat process with remaining batter. Serve immediately. Rate it Print