Start your morning right with these healthy whole wheat waffles! They are super light and fluffy, made with no added sugars, and yet so tender and delicious!
While homemade pancakes are delicious, my heart belongs to waffles. The crispy edges contrasted to the light and fluffy interior creates the perfect textural contrast. Paired with fresh fruit and Oven Baked Bacon or Homemade Breakfast Sausage, these whole wheat waffles make a delicious, healthy start to any day.
Yes, it is possible to make Whole Wheat Waffles that are light and crispy!
This recipe for waffles is a simple, easy recipe that is made with 100% whole grains, yet does not sacrifice taste or texture.
They are delicious served smothered in rich maple syrup, slathered with nut butter and sliced banana, or as a unique base to a turkey or ham sandwich.
Healthier Ingredients
- Instead of refined flour, whole wheat flour is used, which adds fiber and nutrients to the waffles.
- They have no added sugars or artificial sweeteners. Waffle batter does not need to be sweetened. You can top your waffles with maple syrup, honey, or fruit to add natural sweetness. Or you can use these waffles as the base of savory breakfast and top with smashed avocado and a poached egg.
- This recipe can be adapted to be made lower in fat by replacing half the oil with applesauce.
How to Make Whole Wheat Waffles
- The first step to preparing your waffle batter is to whisk together your dry ingredients. This is important because you don't want a lump of baking soda or baking powder to be in your waffle batter.
- Next mix together the eggs, oil, and buttermilk. No buttermilk? No worries--my recipe includes an easy way to make homemade buttermilk and even dairy-free buttermilk!
- Combine the wet and dry ingredients and mix until just incorporated. You want the flour to be completely absorbed and mixed into the wet ingredients, but do not over mix or your waffles will be tough, not light and fluffy.
- Once the batter is ready, set it aside to rest while the waffle iron preheats.
- Preheat your waffle iron according to the manufacturer's instructions. At this time, also turn your oven to 200 degrees Fahrenheit to hold the waffles warm as they come off the waffle iron.
- Once the waffle maker is preheated, grease your waffle iron and then ladle the batter onto the center of each grid.
- Close the lid and let the waffles cook until they are browned and crispy.
- Remove the waffles from the waffle iron and place them onto a cooling rack that has been placed on top of a baking sheet and place into a 200-degree oven to hold warm until all the waffles are ready to enjoy. Why a cooling rack? This keeps the bottom of the waffles crisp as they are held warm.
- Serve as desired.
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 the freezer in a single layer until flash-frozen--about 30 minutes.
- Place into a freezer container for storage. This allows the waffles to be removed from the freezer one at a time.
- To reheat frozen waffles it is best to toast individually in a toaster or toaster oven. You can also place it in the microwave for 1 minute per waffle. The waffles will lose their crispiness when microwaved, but still tasty!
Modifications for Whole Wheat Waffles
- Gluten-Free Waffles: Using a 1:1 gluten-free flour blend in place of the whole wheat flour will work successfully in this recipe.
- Egg-Free Waffles: Eggs may be replaced with flax eggs or vegan egg replacement products. To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. For this recipe, you would need to mix ¼ cup ground flaxseed with ¾ cups of water to equal the 4 eggs used in this recipe.
- Dairy-Free Waffles: Use the equivalent amount of non-dairy milk such as almond or coconut milk. You can make homemade dairy-free buttermilk by mixing 1 tablespoon of vinegar or lemon juice with 3.5 cups of non-dairy milk.
- 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, so I do not recommend doing so.
More Delicious Breakfast Recipes
- Gluten-Free Banana Oat Pancakes
- Healthy Whole Wheat Pancakes
- Overnight French Toast Casserole
- Hash Brown Breakfast Casserole
Be sure to prepare a double batch of these homemade waffles and freeze a batch for busy mornings--you won't regret it! And I would love for you to let me know in the comments how much you enjoyed this recipe!
Whole Wheat Waffles
A simple, wholesome waffle recipe made with 100% whole wheat flour.
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Servings: 12
Calories: 225kcal
Ingredients
- 3 cups whole wheat flour
- 1 tsp salt
- 1 tsp baking soda
- 2 ½ tsp baking powder
- ½ cup canola or melted coconut oil
- 4 eggs
- 3 ½ cups buttermilk see note*
Instructions
- In a large bowl, whisk together the flour, salt, baking soda, and baking powder 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 ⅓ 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.
Equipment Needed
Notes
If using coconut oil instead of canola oil, it is best to have your buttermilk and eggs at room temperature so the coconut oil does not solidify when it is added to the batter.
Homemade Buttermilk: If you don't have buttermilk, use one tablespoon vinegar or lemon juice and then fill the measuring cup remaining way to 3 ½ 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 ¼ cup ground flaxseed with ¾ cups of water and let sit for 15 minutes.
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 the freezer in a single layer until flash-frozen--about 30 minutes. Place into a freezer container for storage.
If you would like to have sweeter waffles, feel free to add 2-3 tablespoons of maple syrup to the batter.
Nutrition
Calories: 225kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 389mg | Potassium: 328mg | Fiber: 4g | Sugar: 1g | Vitamin A: 195IU | Calcium: 144mg | Iron: 1.4mg
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SMurphy
Used whole wheat flour (duh), 1/4c canola oil, 1/4c applesauce, almond milk and added 2TBSP syrup. My kids loved them!
Dana Bunn
Did you notice you list salt twice in Step 1 and don’t mention baking powder? Making these this morning for hubby and myself. Thanks for the recipe!
Kristen Chidsey
Thanks for the catch Dana! Updating now. It is supposed to say add salt, baking soda, and baking powder. Enjoy!
Rodney Spiteri
Hi Kristen,
The Nutrition list are per waffle or for the whole batch, thanks for these great recipes.
Kristen Chidsey
Hi Rodney! The nutrition would be per waffle 🙂
Erica Walton
Hi,
If I don’t have canola or coconut oil what should I replace with? Vegetable oil or olive oil?
Kristen Chidsey
I would do vegetable oil Erica 🙂
Amy
When I added my coconut oil, vinegar, milk, and eggs together (second step), all of the coconut oil started to clump together. It was melted originally. And it stayed this way as I finished the recipe and made the waffles. Why?
Kristen Chidsey
It sounds like your milk and eggs were really cold. Try letting them come to room temperature first so that the warm coconut oil doesn't immediately solidify when it touches something really cold. I will be sure to bold that note so it is not overlooked. Sorry about the inconvenience.
Patricia
Absolutely amazing! Easy, light, crisp and as unhealthy as you want to make it (with toppings, of course). I love that I can enjoy these as a healthier indulgence, but also serve them plain to my baby. Thank you!
Kristen Chidsey
I am so glad you enjoyed Patricia!! They are a great food for your baby!
Nava Morris
Hi! Eventhough I am in the middle of making these already, I have two questions for next time: 1) Should I leave the batter lumpy like some in pancake recipes (if so, how lumpy)?
2) If we decide we would like to add sweetener next time, what would work and how much would you recommend? The options would be a small grain damerara sugar or maple syrup.
Thank you!
Kristen Chidsey
Hi Nava! I would leave the batter just about the same texture as pancakes. You don't want pockets of flour in the batter, but a few tiny lumps are fine. Also, feel free to add up to 2 tablespoons maple syrup to the batter. Enjoy!
Nava Morris
That was a quick reply! I actually ended up gradually adding in 4 tbsp maple syrup based on our taste tests. This is now my go-to waffle recipe. It is so easy, quick and a wonderful base for anything. Thank you for a great recipe!
Kristen Chidsey
I am so glad you enjoyed Nava 🙂
Anna
These waffles are fantastic! My kiddos love them!
Kristen Chidsey
I am so glad your kids enjoyed Anna! I just made a big batch over the weekend for my kids. We have been having them with peanut butter and bananas on school mornings this week.
Kara
So tasty with whipped cream and fresh berries. A perfect way to start the day!
Kristen Chidsey
Glad you enjoyed Kara!
Debby
DEElicious. We loved them!
Kristen Chidsey
I love hearing that Debby! Thank you for taking the time to share!
Kristen
These came out perfectly! I made extra for the freezer.
Kristen Chidsey
YAY!!! I love hearing that! I try to keep my freezer stocked with waffles too.
Amy
I am excited to try this recipe. Thank you for this! Is the serving size 1 waffle?
Kristen Chidsey
Hi Amy! 1 serving is 1 waffle. Enjoy 🙂