Easy Whole Wheat Waffles

Close up of healthy homemade waffles topped with butter, maple syrup and strawberries with milk and strawberries in the background.

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4.63 from 8 votes

Easy whole wheat waffles are perfectly fluffy on the inside and crispy on the outside and make a delicious breakfast!

Prep Time5

Cook Time10

Total Time15

Yield: 6 -7 large waffles

Ingredients

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

Instructions

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!

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Notes

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.

Nutrition

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