Grapefruit Buttermilk Waffles with Toasted Coconut
I’m in a waffle phase. Well, technically a green smoothie and waffle phase. But today we are going to focus on that waffle portion.
This seems to always happen to me. I forget about my waffle maker for months and months on end. And then the light bulb goes off in my head and I start making them like crazy. I ran out of my freezer stash of the peanut butter banana bread waffles and decided I needed to fix the situation immediately. And I do mean immediately. I’m pretty sure I went to the store the next day to get everything I needed.
Apparently I can be a very all or nothing type of person when it comes to this breakfast item.
But, I also decided it was time to mix it up with a new flavor. A little citrus perhaps since it is springtime after all.
And so I give you these grapefruit buttermilk waffles. Perfectly spring-y. Perfectly waffle-y.
The grapefruit isn’t super overpowering – just enough for you to know it’s there. But not all wham bam in your face. The waffles themselves are nice and light and fluffy on the inside, while still having that just slight crispiness on the outside. Buttermilk really is a beautiful thing in waffles.
And while you certainly don’t have to make the toasted coconut for topping, promise me you will? Because oh goodness does it pair just perfectly with the slightly citrusy base. I personally love to drizzle on a bit of honey and then top it off with a mound of the coconut. Served with some fresh fruit on the side, please and thank you.
Perfect for a little pick-me-up, cheerful breakfast during the week. Because yes, you should totally make these on the weekend and then freeze them for those busy mornings. I’m slightly sorry that I’m sharing these with you on a Monday – I should have thought that through a bit better.
We’ll see how long this waffle phase of mine lasts. I’m giving it another few weeks.
- 1 ½ tablespoons grapefruit zest
- 2 tablespoons granulated sugar
- 1 ¼ cups all-purpose flour
- ½ cup white whole wheat flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ¾ cups full-fat buttermilk
- ⅓ cup grapeseed oil
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup honey
- unsweetened coconut flakes, toasted
- honey or maple syrup, for drizzling
- grapefruit segments or other fruit
- In a small bowl, add the grapefruit zest and granulated sugar. Use your fingers to rub the zest into the sugar, until it is nice and fragrant.
- In a large bowl, whisk together both kinds of flour, the baking powder, salt and the grapefruit sugar. In a medium bowl, whisk together the eggs, buttermilk, oil, vanilla extract, almond extract and honey. Pour the wet ingredients into the bowl with the dry ingredients and mix until combined (the batter will be a little lumpy).
- Preheat a waffle maker. When hot, pour the recommended amount of batter into the waffle maker according to the manufacturer’s instructions. Cook until golden brown. Repeat with the remaining batter.
- Top the cooked waffles with some of the toasted coconut and any other desired toppings!
These waffles freeze really well. Let the waffles cool completely after cooking, then wrap each individually in plastic wrap. Add all the wrapped waffles to a freezer-safe plastic bag and freeze!
You can also toast the coconut and store in an airtight container so it’s ready to go when you need it.
Another oil, like coconut oil, should work fine in place of the grapeseed oil here.
I also think other citrus would work here as well - like orange or lemon!
Cookie Monster Cooking