Smitten Kitchen’s Deb Perelman created a waffle recipe that’s easy (one bowl, hand-mixed), makeable without advance planning, whole grain (which offsets the inevitable puddles of syrup, right?), and crispy. “I also wanted them to have a neutral palate for the adults who prefer our breakfasts savory,” she says. “Sugar-free waffles allow us all to choose our own breakfast adventure: My husband and I top them with eggs and bacon or sautéed vegetables and cheese, while the kids smother theirs with fruit and syrup.”
Recipe information
Yield
4–6 servings
Ingredients
syrup
1
⅓
1
1
waffles and assembly
1
½
1
½
1
1½
4
1
Need to make a substitution?
Preparation
syrup
Step 1
Bring lemon zest, sugar, and ⅔ cup water to a boil in a heavy medium saucepan, stirring until sugar dissolves. Cook (do not stir) until a thin syrup forms, 6–8 minutes. Add blueberries and bring to a simmer. Reduce heat to medium; cook, stirring constantly, 2 minutes.
Step 2
Transfer 2 Tbsp. syrup to a small bowl, add cornstarch, and stir until smooth. Add back to syrup; simmer until thickened, about 1 minute. Remove from heat. Fish out lemon zest and discard. Squeeze in lemon juice to taste and let cool slightly.
waffles and assembly
Step 3
Whisk flour, oats, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add yogurt, then melted butter, then egg to well. Using a fork, stir together wet ingredients, then mix, incorporating dry ingredients a little at a time, until a lumpy batter forms. A lumpy batter now means a light and tender waffle later.
Step 4
Heat waffle iron on medium-low. Lightly coat with nonstick spray and pour a heaping ½ cup batter onto iron (or up to 2 cups if using a larger one). Cook until waffles are golden brown and cooked through, about 5 minutes. (Keep warm on a baking sheet in a 300° oven if desired.) Repeat with remaining batter, coating iron with more nonstick spray as needed. Serve with butter and warm syrup.