Easy Freezer Friendly Whole Wheat Waffles: Light and fluffy whole wheat waffle recipe that packs a dose of whole grains for a healthy start to the day.
Are you a pancake of waffle lover?
Me??? I am totally on team waffle. I just love the crisp edges that taste slightly caramelized that you get on a waffles.
Now don’t get me wrong, I won’t turn my nose up at a pancake. In fact, I have shared with you all SO many recipes for pancakes–Zucchini Bread Pancakes, Strawberry Cheesecake Pancakes, Sweet Potato Pancakes and PB & J and Pancakes just to name a few–there are many more!
Why haven’t I shared more recipes like these Whole Wheat Waffles??
Whole Wheat Waffles
Good Question.
I really don’t have an answer for that either. But I think it is high time I share more waffle recipes!
Waffles are not only a wonderful morning treat smothered in rich maple syrup, but make a wonderful lunch when served with a slather of peanut butter and a sliced banana. Or how about dessert with fresh fruit and freshly whipped cream, or ice cream layered on the top of the waffle with homemade caramel.…..yum.
So many things to do with these whole wheat waffles and my mind and stomach are beginning to dream about different waffle creations. Regardless, this easy waffle recipes will definitely earn a welcome place on my family’s breakfast table and in my collection of favorite easy breakfast recipes.
Tips on Making Whole Wheat Waffles
- I use whole wheat flour because my family loves it and it is much healthier than enriched white flour, but use any flour you would like. Even Bob’s Red Mill Gluten Free Flour 1:1 works in this recipe to make these Gluten Free Waffles.
- Homemade Buttermilk: If you don’t have buttermilk, use one tablespoon vinegar or lemon juice and then fill measuring cup remaining way to 3 1/2 cups with regular milk.
- You can also make these dairy free by using the equivalent amount of non-dairy milk such as almond or coconut milk.
- Eggs may be replaced with flax eggs or vegan egg replacement product.
How To Freeze Homemade Waffles
When you make homemade whole wheat waffles, make a triple batch so you can have some in the freezer at all times for an easy breakfast on a busy morning, or a quick snack at any time of the day!
- To freeze waffles for individual servings, allow waffles to cool.
- Place on a cookie sheet in freezer in a single layer until flash frozen–about 30 minutes.
- Place into freezer container for storage. This allows the waffles to be removed from freezer one at a time.
To reheat frozen waffles
- Toast in toaster or toaster oven.
- You can also place in microwave for 1 minute per waffle. The waffles will loose their crispiness when microwaved, but still tasty!
More Delicious Breakfast Recipes
- Gluten Free Banana Oat Pancakes
- Healthy Whole Wheat Pancakes
- Whole Wheat Dutch Baby Pancake
- Easy Overnight French Toast Casserole
- Easy Hashbrown Breakfast Casserole
Whole Wheat Waffle Recipe
Whole Wheat Waffles
Ingredients
- 3 cups whole wheat flour
- 1 tsp salt
- 1 tsp baking soda
- 2 1/2 tsp baking powder
- 1/2 cup canola or melted coconut oil
- 4 eggs
- 3 1/2 cups buttermilk see note*
Instructions
- In a large bowl, whisk together the flour, salt, baking soda and salt until well combined.
- In a separate bowl, whisk together the oil, eggs, and buttermilk until well combined. Add to the dry ingredients and mix until thoroughly incorporated. Be careful to not over mix to prevent your waffles from getting tough.
- Set aside waffle batter to rest while the waffle iron is heating up.
- Preheat the oven to 200 degrees. Preheat the waffle iron according to manufacturer's instructions.
- Once the waffle iron is heated, brush with canola oil, coconut oil, butter, or cooking spray. Ladle about 1/3 cup of the batter unto the center of each grid on the waffle iron. Close waffle maker and cook according to the manufacturers instructions.
- As the waffles are finished cooking, transfer them to a baking sheet lined with a cooking rack and place into the preheated oven. This will hold the waffles warm until ready to eat.
- Serve with any topping you desire.
Notes
- Homemade Buttermilk: If you don't have buttermilk, use one tablespoon vinegar or lemon juice and then fill measuring cup remaining way to 3 1/2 cups with milk.
- Dairy free Waffles: Use the equivalent amount of non-dairy milk such as almond or coconut milk.
- Egg Free Waffles: Eggs may be replaced with flax eggs or vegan egg replacement product. For 4 flax eggs, mix 1/4 cup ground flaxseed with 3/4 cups of water and let sit for 15 minute.
- Flour Notes: Use 100% whole wheat or whole white wheat flour for this recipe to keep these whole grain waffles.
- Gluten Free Waffles: I have used a 1:1 gluten free flour blend with success to make gluten free waffles using this recipe.
- Low Fat Waffles: This recipe can be adapted to be made lower in fat by replacing half the oil with applesauce. You can replace the full amount of oil with applesauce, but the waffles will not be as fluffy.
- Leftover waffles can be stored in the refrigerator for up 4 days or frozen for up to 3 months. They are best reheated in a toaster or toaster oven.
- Freeze Waffles: To freeze waffles for individual servings, allow waffles to cool and then place on a cookie sheet in freezer in a single layer until flash frozen--about 30 minutes. Place into freezer container for storage.
To Make Homemade Waffles, You May Need
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DEElicious. We loved them!
I love hearing that Debby! Thank you for taking the time to share!
These came out perfectly! I made extra for the freezer.
YAY!!! I love hearing that! I try to keep my freezer stocked with waffles too.
I am excited to try this recipe. Thank you for this! Is the serving size 1 waffle?
Hi Amy! 1 serving is 1 waffle. Enjoy 🙂
What is the amount of oil to use? 1/2 what?
AH, great catch–sorry about that! It is 1/2 cup.
I love having waffles frozen in my freezer for quick breakfasts-or even quick dinners! Love this recipe!
They do make a great dinner–or brinner option for sure!
I’m honestly lean more towards team pancake, but your waffles may convert me!
Pancakes are NOT a bad thing! But I think you should have both Rachelle!
These look amazing! And I love the healthy twists—I’ll take mine with berries and cream!
Oh yes, berries and cream sound perfectly delightful Liz!
These waffles look delicious Kristen! I’m with you, waffles win over pancakes any day. I love that they are freezer friendly – I always make too many! Although keeping some for dessert with vanilla ice cream and caramel sauce sounds perfect ????
Thanks so much Charlotte!! And too many waffles is NEVER a bad thing 😉
Love how healthy and delicious these waffles sound, especially without any sugar added. I might add in a little vanilla because I love it. Thanks!
Vanilla would be fabulous in this batter for sure!
I love waffles so much and I even like to make extra to freeze 🙂
There are always extra in my freezer 🙂
These are just perfect. The recipe looks great. I’m so with you. I love a nice crunchy waffle.
Crunchy is where it is at!
These are just too perfect Kristen – and really, waffles don’t need sugar added! I’ve been missing waffles for so long. It’s easy to make them dairy-free, but with vegan requests and gluten-free needs from my husband, not a darn waffle won’t stop sticking to the griddle (the griddle is stronger than the waffle!). I may have to sneak a batch of these just for myself 🙂
Oh you poor thing!! When we were gluten free and vegan I had to resort to buying a frozen product or buckwheat…..which was just not the same. You definitely need a batch in the freezer for yourself.
Hi Kristen,
What a hearty and satisfying treat for breakfast or brunch. My family will love this! Do you think this recipe will work with vegan egg replacer and almond or coconut milk? Thank you so much for sharing this healthy and delicious whole wheat waffle recipe at the Healthy, Happy, Green and Natural Party Blog Hop. I’m pinning and tweeting this recipe!
Deborah,
These absolutely work with egg substitute and any vegan milk. My nephew has a severe egg allergy and so I have personally made them with “flax” eggs and also with unsweeetened canned coconut milk…that coconut flavor is dynamite!! I am sure almond or soy milk would work as well. I will edit recipe to include notes to make vegan.