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).
I was out of town one weekend though, and the kids asked my husband to make waffles. He looked around on my blog and found the 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!
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.
(It was a Christmas present from my husband and given that he eats the waffles that the kids don’t finish, I think it was a good buy on his part. 😉)
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. No need to even warm your milk.
I am lazy on Sunday morning when we tend to make these so I just use 1 bowl to mix everything together. Totally fine. 👍
They are also whole wheat and naturally sweetened, so you can feel good that they are a healthier, homemade option for breakfast or brunch.
Notes on these easy whole wheat waffles:
- 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.
- 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.
- I prefer to use butter for these waffles, as written below, 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 for these waffles. While it loses some richness, it definitely works and still tastes great.
- I’ve also used 1/2 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.
- You can make these waffles dairy-free by using an alternative milk and substituting vegetable oil for the butter.
- 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!
Storage tips for whole wheat waffles:
– Leftover waffles will keep in the refrigerator for up to 5 days. Store covered, such as wrapped in plastic wrap.
– Or freeze themn! I store them in a freezer ziptop bag — be sure to label and date it — for up to 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. So delicious!
– You can also use them directly from the freezer. Either toast them 1-2 times until warmed through and crispy, or microwave them for 20 seconds and then toast then.
We serve these with some extra maple syrup, but you could also add some extra butter, fresh fruit or any of your favorite waffle toppings.
You can even use them to make a fun waffle sandwich with sweet or savory fillings. They are great for a school lunchbox!
Easy, fluffy whole wheat waffles are coming your way and I think you are going to LOVE them!
- 1 1/2 cups white whole wheat flour (see notes)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons maple syrup (or honey or sugar)
- 1 large egg
- 1 1/2 cups milk of choice
- 1/3 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 1/2 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!
I use white whole wheat flour but you could substitute whole wheat flour or all-purpose flour if you prefer.
I use maple syrup as my sweetener but you can also use honey or sugar.
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 1/2 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.)
You can make these waffles dairy-free by using an alternative milk and substituting vegetable oil for the butter.
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.
These waffles freeze great if you have leftovers! I store them in a freezer ziptop bag, that's labelled, then 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