Easy whole wheat waffles are perfectly fluffy on the inside and crispy on the outside. These waffles are naturally sweetened and the extras freeze great!
We had a fun weekend with a BBQ party, soccer games, Marvel movies and our annual pumpkin farm trip! 🎃
And it *finally* feels like fall! I'm so, so happy!
Speaking of finally, today, I am finally, finally sharing my easy whole wheat waffles recipe with you!
I wasn’t trying to keep them from you, honest. I make these almost every other weekend but I just never got around to photographing them (beyond for my Instagram Stories).
In the meantime I've shared chocolate chip oatmeal waffles, whole wheat blueberry waffles and savory zucchini cheddar whole wheat waffles. But not our go-to regular quick & easy whole wheat waffles that we all love.
So I decided I’d better fix that and finally get this recipe up here to share with you all!
The good news with this extended wait is that I’ve probably made these 50+ times, I’ve experimented with various substitutes and I have ALL the tips for you!
(Same goes for my French toast recipe that I also make all the time and have finally shared. Includes tons of tips, substitutions and more!)
First of all, I’ll share that I have this Breville 2-slice waffle maker.
I adore it. It makes perfect waffles every time and I barely have to wipe it down to “clean” it. Also, it’s in perfect condition even after several years of heavy use.
You can also check out all of my favorite kitchen favorites on my Amazon shop page. The holidays are coming up after all! ❤️
Mine is a bit pricey though, so here’s another waffle maker that’s a little more affordable and has good reviews. The size and shape of your waffles will depend on what kind of waffle iron you use, of course.
But you will love how tender and fluffy on the inside and perfectly crispy on the outside these waffles get. They are seriously addictive!
And they are so easy to make! I literally can get the batter mixed up and ready to go in the time it takes my waffle iron to heat up.
Bonus: You just need 1 bowl to mix everything together. Easy clean up!
They are also whole wheat and naturally sweetened, so you can feel good that they are a healthier, homemade option for breakfast or brunch.
OK, let’s get cooking.
Now, I’ve got some notes, tips and substitutions coming up below on how to make healthy homemade waffles. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
- Flour: I use white whole wheat flour, which is a completely whole grain but has a lighter texture and flavor. You could also use whole wheat flour or all-purpose flour if you prefer. Or a combination of the two.
- Maple syrup: I use maple syrup as my sweetener - since we’re going to drizzle some on top to serve them - but you can also use honey or sugar. They all turn out great.
- Butter: I prefer to use butter for these waffles, as written below, but you can also substitute vegetable oil.
- Low-fat: If you want to cut some fat and calories, I’ve also used half butter and half applesauce for these waffles. While it loses some richness, it definitely works and still tastes great. I’ve also used ½ cup plain Greek yogurt in place of the butter and that worked too! Just make sure you whisk it in well with the other wet ingredients, in a separate bowl in this case, so you don’t have any lumps that might make a sour pocket in your waffle.
- Dairy free: You can make these waffles dairy-free by using an alternative milk and substituting vegetable oil for the butter.
- Vegan: You can make these whole wheat waffles vegan by using the substitutes above and using a flax egg in place of the regular egg.
I use the “1” setting for “Belgian waffles” when making these waffles. That's pretty much the only setting I ever use, and all our waffles come out beautifully. Read up on your product though and use what's best for your appliance.
Bonus: These waffles freeze great if you have leftovers!
Let's tackle the optoins.
Leftover waffles will keep in the refrigerator for up to 5 days. Store covered, such as wrapped in plastic wrap or in a ziplock bag.
Yes, waffles freeze great! Store in a freezer ziplock bag - be sure to label and date it - for up to 5-6 months.
Let them thaw overnight in the fridge overnight. Pop them in the toaster in the morning to help them warm up and get crispy again.
Or reheat directly from the freezer. Microwave a single waffle for 15-20 seconds to let it thaw slightly then pop it in the toaster to get it warmed through and crispy again. Works great!
I love that I can whip out some waffles any time!
And while we just serve these with maple syrup, you know I support some fun toppings!
- Maple syrup
- Pat of butter
- Fresh fruit, such as berries or sliced bananas
- Strawberry sauce or fruit jam
- Apple butter
- Waffle sauce
- Peanut butter
- Mini chocolate chips
- Whipped cream
Easy, fluffy whole wheat waffles need to happen in your house soon. I really think you are going to LOVE them!
- 1 ½ cups white whole wheat flour (see notes)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons maple syrup (or honey or sugar)
- 1 large egg
- 1 ½ cups milk of choice
- ⅓ cup melted butter or vegetable oil (see notes)
- 1 teaspoon vanilla
- Preheat your waffle iron.
- In a medium bowl, stir together the flour, baking powder and salt.
- Add the maple syrup, egg, milk, melted butter and vanilla. Stir the wet ingredients together a little bit before mixing them in with the dry ingredients. Don’t overmix the batter. It’s OK to have a few lumps.
- Pour the batter into your waffle iron. See your manufacturer’s instructions for how much to use for each waffle; mine is about ½ cup of batter per waffle.
- Cook according to your waffle iron’s directions and remove when they are finished. Repeat with remaining batter.
- Serve with butter, maple syrup, fresh fruit or any of your favorite waffle toppings. Enjoy!
Flour: I use white whole wheat flour, which is completely whole wheat but has a lighter texture and taste. You can substitute whole wheat flour or all-purpose flour if you prefer. Or a combination of those two.
Maple syrup: I use maple syrup as my sweetener but you can also use honey or sugar.
Butter: My favorite is using butter for these waffles, but you can also substitute vegetable oil. If you want to cut some fat and calories, I’ve also used half butter and half applesauce and that works too. I’ve also used ½ cup plain Greek yogurt in place of the butter and that also came out great. (You just need to make sure you whisk it in well with the other wet ingredients - in a separate bowl in this case - so you don’t have any lumps that might make a sour pocket in your waffle.)
Dairy free: You can make these waffles dairy-free by using an alternative milk and substituting vegetable oil for the butter.
Vegan: You can make these whole wheat waffles vegan by using the substitutes above and using a flax egg in place of the regular egg.
Waffle setting: I use the “1” setting for “Belgian waffles” when making these waffles.
Storage: Store leftover waffles in a covered container or ziplock bag in the refrigerator for up to 5 days.
Freezer: These waffles freeze great too! Store in a freezer ziptop bag, that's labelled and dated, for up to 5 months. Let them thaw overnight in the fridge. Pop one in the toaster in the morning to help it warm up and get crispy again and it will be delicious! You can also reheat straight from the freezer. Microwave for 20 seconds or so to thaw the waffle out a bit and then put in your toaster to warm through and get it crispy on the outside.
Serving Size:1 large waffle
Amount Per Serving: Calories: 275Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 63mgSodium: 464mgCarbohydrates: 30gFiber: 3gSugar: 4gProtein: 7g