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! They make a healthy breakfast option that is freezer-friendly–perfect to make a big batch and have on hand for busy mornings.
While 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.
These Whole Wheat Waffles are so crisp and light, no one will ever suspect they’re made with 100% whole wheat flour or sugar free.
It is a simple, easy waffle recipe that does not sacrifice on taste or texture, yet is still a healthier choice.
They are delicious served smothered in rich maple syrup, irresistible when slathered with nut butter and sliced banana, and make a unique base to a turkey or ham sandwich.
Why are these Waffles Healthy?
Healthy is a term that gets thrown around pretty loosely and everyone’s definition of healthy has different meanings. But I have my reasons for considering these waffles healthy.
- They are made with 100% whole grains which adds fiber and nutrients.
- 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 a 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 process for making whole wheat waffles is so incredibly easy. You do need a waffle iron, but there is no need to purchase a fancy one. My inexpensive waffle iron has lasted me for decades. However, I will note that a 4 grid waffle maker will make the job of making homemade waffles faster.
- 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 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 onto a baking sheet that has been lined with a cooling rack 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. Note: If you are preparing these waffles to freeze for future breakfasts, place the waffles onto a baking sheet that has been lined with a cooling rack and let cool completely before proceeding with freezing.
- 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 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 it is best to toast individually in a 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!
Modifications for Whole Wheat Waffles
- Gluten Free Waffles: Using a 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 product. 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 1/4 cup ground flaxseed with 3/4 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.
For more substitutions, check out common baking substitutions to use what you have on hand or to make these waffles allergy-friendly.
More Delicious Breakfast Recipes
- Gluten Free Banana Oat Pancakes
- Healthy Whole Wheat Pancakes
- Whole Wheat Dutch Baby Pancake
- Overnight French Toast Casserole
- Hash Brown Breakfast Casserole
Be sure to prepare double batch of these homemade waffles and freeze a batch for busy mornings–you won’t regret it! Be sure to let me know in the comments how much you enjoyed this 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.
Equipment Needed
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.
- If you would like to have sweeter waffles, feel free to add 2-3 tablespoons of maple syrup to the batter.
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!
I am so glad you enjoyed Patricia!! They are a great food for your baby!
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!
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!
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!
I am so glad you enjoyed Nava 🙂