Rye Waffles

Adapted from Food52 – recipe by Sophie – Wholehearted Eats

Classic waffles with a twist – who knew?! The original recipe has a ginger cream (!!) that I have omitted – but, hey, go for it! (link above)


Original recipe states - serves 4
1 heated and prepped with oil waffle iron
1 cup MG rye flour
1 cup MG sifted or pastry flour
2 tsp baking powder
1/4 tsp salt
2 tbsp brown sugar
2 cups milk
2 eggs
1/4 cup oil of choice - coconut, veg
Fresh fruit for topping along with Maine maple syrup - of course!
If you decide not to go the ginger cream route - shaved candied ginger sprinkled on top - with or without the fruit -would be a great substitute along with a few chopped nuts or a spoonful or two of homemade granola.


  1. Sift the flours together with the baking powder, stir in the salt after sifting.
  2. Combine the brown sugar, milk, eggs and oil in a separate bowl, mix well.
  3. Stir wet into dry and combine well.
  4. When waffle iron reaches needed heat (make sure it is oiled – very lightly) add batter to iron – I’ve learned that less is better to start to know just how much your batter will expand.
  5. Top with toppings of choice and enjoy!


Course: Breakfast, Main Dish, Side Dish, Snack