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Home » Recipes

Whole Wheat Waffles

Recipe - Whole-Wheat Waffles from 100 Days of Real Food

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What’s for breakfast this weekend? How about some yummy, healthy, easy-to-make, homemade whole wheat waffles!

You do need a waffle iron for this recipe, but I definitely think it is worth the $25-30 investment for a low priced model. I'm still using my parents’ old waffle iron, which has to be at least 20 years old. It is incredibly basic and always does the trick whenever we are in the mood for some homemade waffles.

I made this exact recipe the other morning and lost count at how many my kids ate. I love that they can eat something so wholesome and still enjoy it. I did make sure they ate plenty of fruit before giving them their second and third helpings though.

If you aren't sure what your kids will think of this for breakfast try adding a dollop of unsweetened whipped cream on top! And don't forget to freeze the leftovers.

What goes into this recipe for whole wheat waffles?

If you haven’t already noticed from my other posts, I love making real food swaps in recipes to make them healthier. That’s why this waffle recipe uses whole wheat flour, honey (instead of sugar), and real butter!

What I really love is how easy this waffle recipe is, especially since you can use any kind of milk you have on hand. The rest of the ingredients: eggs, cinnamon, baking soda, and baking powder, are all things you probably have on hand as well!  

What’s the best whole wheat flour for this homemade waffle recipe?

I especially love this recipe with whole wheat pastry flour, but you can substitute regular whole wheat flour (or white whole wheat flour) if that's all you have. We often use King Arthur brand, but any whole wheat flour will work fine in this recipe.

How to make fluffier waffles

There’s an easy trick to getting extra fluffy waffles. Instead of adding the eggs whole, separate the whites from the yolks. Add just the egg yolks with the other liquids and leave the whites aside.

Whip the egg whites with an electric mixer until stiff peaks form, then gently fold the whites into your whole wheat waffle batter. The whipped egg whites add air into the recipe, which means extra fluffy waffles!

Waffle cooking tips

I’ve had plenty of time to perfect waffle making after making countless batches of this recipe for the kids, so here are my best tips:

  • Let the batter rest for a few minutes before cooking.
  • Make sure your waffle iron is hot at the start and between batches.
  • Instead of a ladle, you can also use a measuring cup to scoop the batter. You may need to experiment with different sizes, depending on the size of your waffle iron.
  • Don’t overfill the waffle iron. Remember your batter will expand!
  • You may need to spread the batter out in your waffle iron, especially if it's one of those novelty shaped waffle makers.
  • Keep your waffle iron well greased, adding more butter between waffles as needed.
  • If you have kids, consider grabbing a second waffle iron or one that cooks more than one waffle at a time.
  • Waffles can be removed with something made of wood or silicone (wooden chopsticks work!). Metal tools can scratch your waffle maker. If I use metal silverware, I make sure it only touches the waffle and not the machine.

Healthy topping ideas for whole wheat waffles

We always top our waffles (and pancakes) with real food. For classic waffles, real maple syrup tastes delicious! Other yummy, sweet toppings that we’ve enjoyed are berries, peaches, homemade jam, and no-sugar-added whipped cream.

For savory whole wheat waffle toppings, try Greek yogurt, butter, or natural peanut butter. Another idea is to fry an egg over easy and place it on top. (Bonus protein for a more filling breakfast!)

Other Breakfast Recipes You Might Enjoy:

  • Fluffy Whole-Wheat Banana Pancakes
  • Whole-Wheat Oven Pancake
  • Whole-Wheat Buttermilk Pancakes

Whole Wheat Waffles

These homemade whole wheat waffles are beyond easy to make for breakfast. I usually make a double batch to freeze for busy mornings knowing my kids love them.
150 Reviews / 4.6 Average
Prep Time: 5 minutes mins
Cook Time: 5 minutes mins
Total Time: 10 minutes mins
Course: Breakfast
Cuisine: American
Method: Freezer Friendly
Diet: Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 4 waffles
Save Recipe Saved!

Ingredients
  

  • 2 eggs
  • 1 ¾ cups milk (I have used everything from skim milk to thick buttermilk…so whatever you have on hand should work)
  • ¼ cup butter (melted)
  • 1 tablespoon honey
  • ½ teaspoon cinnamon (ground)
  • ¼ teaspoon baking soda
  • 1 ½ cups whole-wheat flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • pure maple syrup (warmed, for serving)
  • fruit (for serving)

Instructions
 

  • Preheat your waffle iron.
  • In a large mixing bowl whisk together the eggs, milk, butter, honey, cinnamon, and baking soda until well combined.
  • Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
  • When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 - 4 minutes each).
  • Keep waffles warm until you finish cooking all of them. Top with pure maple syrup and fruit. Enjoy!

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Whole Wheat Waffles
Amount Per Serving
Calories 367 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 123mg41%
Sodium 322mg14%
Potassium 423mg12%
Carbohydrates 42g14%
Fiber 5g21%
Sugar 10g11%
Protein 12g24%
Vitamin A 645IU13%
Calcium 253mg25%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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39.9K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Assistant to 100 Days (Amy) says

    March 05, 2013 at 4:55 pm

    Hi Amy. How about maple syrup? Enjoy. ~Amy

    Reply
  2. Amy says

    February 25, 2013 at 3:35 pm

    Could you please recommend a good substitute for honey in this recipe? I would like to make them for my 9 month old son. Thank you!

    Reply
  3. Kelly says

    February 22, 2013 at 7:57 am

    I have made these several times and they are always wonderful, but yesterday I swapped the oil with organic pumpkin puree and my kids went gaga for them. I also added some nutmeg and vanilla to make more of a pumpkin spice waffle. So good. Love the website, thanks.

    Reply
  4. Erin says

    February 04, 2013 at 11:03 am

    Sorry...mashed bananas...

    Reply
  5. Erin says

    February 04, 2013 at 11:02 am

    Have you tried this with mashed banks like your pancakes? Will it work with waffle iron.

    Reply
    • Assistant to 100 Days (Jill) says

      February 21, 2013 at 10:42 am

      Hi Erin. I have not tried adding mashed bananas to this recipe, but, you could certainly try it. Hope you enjoy it. Jill

      Reply
  6. Buffy says

    February 02, 2013 at 3:05 pm

    Just made these and my picky 6 year old loves them! Wow, I will be trying more "real foods"
    Thanks.

    Reply
  7. Meghan says

    January 25, 2013 at 10:17 pm

    Just curious....have you ever substituted applesauce for oil in this recipe? I've done it in cakes before, but never waffles/pancakes. I want to try it, but don't want to ruin/waste a batch!

    Reply
    • Mona says

      January 29, 2013 at 9:41 am

      I have actually substituted pureed sweet potatoes, squash and pureed spinach for the oil. They look a little green, but they're tasty and nutritious.

      Reply
    • Assistant to 100 Days (Jill) says

      February 11, 2013 at 11:21 am

      No, Meghan, I have not done that substitute. Jill

      Reply
  8. Shana Mueller says

    January 15, 2013 at 6:10 pm

    Do you have any idea on the calories or the carb on these? like let's say you make 3 or 4 on a small waffle maker? I want to start counting calories more seriously and these are super filling and I am not hungry after I eat them.

    Some gauge on carbs and calories would be good.

    Shana

    Reply
    • Stacy says

      January 20, 2013 at 9:10 pm

      I do weight watchers so don't know the cals but it has 5 fat, 20 carbs, 4 protein, and 2 fiber if you use pumpkin in place of the oil (which is how I make it). Hope that helps!

      Reply
    • Assistant to 100 Days (Jill) says

      January 30, 2013 at 11:06 am

      Hi Shana. No, I'm sorry we don't. You may want to look at this post for a little more information...https://www.100daysofrealfood.com/2011/04/29/mini-pledge-week-8-stop-eating-when-you-feel-full/. Jill

      Reply
  9. Brittney says

    January 15, 2013 at 4:02 pm

    Can applesauce be used to replace the oil?

    Reply
    • Assistant to 100 Days (Jill) says

      January 30, 2013 at 11:02 am

      Hi Brittney. I have not tried it, but, you could certainly give it a try. Jill

      Reply
  10. Dawn says

    January 14, 2013 at 10:14 am

    This recipe looks awesome but we are gluten free. Have you ever tried a substitute for the flour?

    Reply
    • Assistant to 100 Days (Jill) says

      January 28, 2013 at 1:55 pm

      Hi Dawn. I have not tried to substitute anything for this recipe. My husband is actually gluten free and I often substitute gluten free oats for the flour (I grind them up in my blender). That might work for this one as well, but, again, I have not tried it. Jill

      Reply
  11. HeatherB says

    January 12, 2013 at 11:30 am

    Made this in my 13 year old Belgian Waffle maker and they are AWESOME! A hit with everyone in the house.

    Reply
  12. Bobbie says

    January 12, 2013 at 8:04 am

    I made these but maybe I am a rookie. The coconut oil doesn't mix well. It is lumpy. Am I suppose to heat it first?

    Reply
    • Laura J says

      January 14, 2013 at 1:03 am

      Yes - it will remain solid below 74F, so it's easier to melt it first.

      Reply
    • Assistant to 100 Days (Jill) says

      January 28, 2013 at 1:12 pm

      Hi Bobbie. Yes, the coconut oil should be in liquid form when using it. Jill

      Reply
    • Dona says

      March 14, 2013 at 9:18 am

      I did the same thing, Bobbie. :)

      Reply
  13. Ally Roscoe says

    January 10, 2013 at 3:06 pm

    Two questions - can these be reheated in the toaster? AND could I combine all the dry ingredients, keep it in a container in the cupboard and just add the liquids right before coking?

    Reply
    • Assistant to 100 Days (Jill) says

      January 27, 2013 at 4:24 pm

      Hi Ally. Yes, I reheat mine in the toaster oven. I don't see why you can't mix the dry ingredients...anything to save time!!! Jill

      Reply
  14. Tonya Mae says

    January 05, 2013 at 4:31 pm

    I got a waffle iron for Christmas. Made these today. They are so good! I will definitely be making these again soon. This will be my go to recipe for waffles. :-) Thank you!

    Reply
  15. Emily Monahan says

    December 16, 2012 at 3:25 pm

    Just found you!! Made these waffles and not only were they a hit at home, my sister tried them in passing and messaged me this morning that she coming over to steal the ones I have in the freezer. Thank you so much!!!

    Reply
  16. Sandra says

    November 19, 2012 at 12:34 pm

    Made these this morning and had to comment. These arewonderful!! I have tried many while wheat waffle recipes, and this was by far the best! Filling, but not heavy and have great flavor. THANK YOU for my new go to recipe and everything else you do.

    Reply
  17. Amy says

    November 13, 2012 at 7:33 am

    My kids eat waffles every day. I usually get organic frozen blueberry for my daughter and make gluten free with gluten free bisquick for my son. I'd love to make all homemade (without the bisquick). Would these work well with a gluten free type of flour? What's the healthiest type of gluten free flour to use? Would I need to adjust the recipe for gluten free flour?

    Thanks so much!!!!

    Reply
    • Assistant to 100 Days (Jill) says

      November 27, 2012 at 9:48 pm

      Hi Amy. Instead of substituting the gluten free all purpose flour in these waffles, I might suggest finding a healthier gluten free recipe. The gluten free all purpose flour is usually a combination of some flours that are processed. I have had pretty good success with using almond flour for gluten free recipes. You might want to check out Elana's Panrty (www.elanaspantry.com). Deliciously Organic also has a lot of gluten free recipes that are great...I would suggest checking them out as well (www.deliciouslyorganic.net). Jill

      Reply
      • Amy says

        November 28, 2012 at 12:06 pm

        Thank you so much!!! I will check those out!!

  18. Kari says

    November 11, 2012 at 9:14 am

    Have you ever used Spelt flour instead of the whole wheat flour? I am wondering what the ratio is.

    Reply
    • Assistant to 100 Days (Jill) says

      November 25, 2012 at 8:43 pm

      Hi Kari. Yes, I've used spelt instead of whole wheat before. I have subbed it 1:1 and it's been fine, although I'm not sure if that's the correct ratio or not. But, it's worked for me with no problem. Jill

      Reply
  19. Sara says

    November 05, 2012 at 4:47 pm

    Does this work okay with regular whole wheat flour?

    Reply
    • Assistant to 100 Days (Jill) says

      November 20, 2012 at 11:07 am

      Hi Sara. I haven't tried it, I've only used the white whole wheat flour. I don't see why it wouldn't work though. Jill

      Reply
    • Courtney says

      November 25, 2012 at 8:08 pm

      I use the regular whole wheat flour and they're great!

      Reply
  20. curious says

    October 16, 2012 at 3:09 pm

    Can this recipe be used for pancakes too?

    Reply
    • Assistant to 100 Days (Jill) says

      October 29, 2012 at 9:43 pm

      Hi Curious. There is actually a separate pancake recipe (https://www.100daysofrealfood.com/2010/04/21/recipe-whole-wheat-banana-pancakes-freeze-the-leftovers/). Jill

      Reply
  21. Erin says

    October 15, 2012 at 3:29 pm

    I came across your site a few weeks ago from something someone liked on facebook and I started checking it out and am going crazy over your site getting recipes and ideas! So far I have made your granola, blueberry muffins, trail mix bars, raspberry applesauce and still have more to try. I just like all the info your posting and have started back at the beginning to read all that you've been writing! Anyways, sorry that was long, but I did want to ask, I just made your whole wheat waffles recipe and my batter was really runny. I had just made some muffin batter in my kitchen aid and so I mixed this in there as well. Would it be because I wasn't whisking it and it got mixed too much? Would that make a big difference? I kept checking the recipe to make sure I read the amount of flour right. I ended up making them into pancakes (and threw in some frozen blueberries, kids loved it) and that worked fine but I'm just curious to know what I may have done wrong to have such a runny batter?

    Reply
    • Assistant to 100 Days (Jill) says

      October 29, 2012 at 9:19 pm

      Hi Erin. I always mix it by hand with a whisk, so, that may have had something to do with it. You may try it that way next time. Jill

      Reply
  22. Chris says

    October 06, 2012 at 9:52 am

    Wow - what a great recipe! Perfect for a blustery fall morning. I've never used cinnamon in a waffle recipe before - this added a lot to the flavor. I used unsweetened almond milk and grapeseed oil and they turned out great. Entered the recipe into MyFitnessPal and got ~278 calories for 1 large belgian waffle, fwiw.

    Reply
  23. Bless Stennis says

    October 03, 2012 at 10:44 am

    Hi! I just wondered how many calories are in each waffle? I'm making a batch this weekend and freezing them to use during the week! Was interested in the nutritional info! Thanks!

    Reply
    • Assistant to 100 Days (Jill) says

      October 03, 2012 at 12:44 pm

      Hi Bless. Sorry, but, we don't track that info. You can probably calculate it using one of the calorie trackers that can be found online. Jill

      Reply
  24. Amy says

    October 01, 2012 at 11:01 am

    Has anyone had success with adding pumpkin? Really love this recipe but really wanting to add the pumpkin and make a huge batch to freeze.

    Reply
  25. Melanie says

    September 29, 2012 at 12:30 am

    Ok, so i added canned pumpkin puree. They were very soggy :( im not much of a non recipe following baker.)

    Reply
    • Assistant to 100 Days (Jill) says

      October 11, 2012 at 1:43 pm

      Hi Melanie. Sorry they didn't work out. If you are going to add that, I might suggest cutting down on some other liquid in the recipe to balance it out (I would do the milk). Jill

      Reply
  26. Kelly says

    September 23, 2012 at 9:48 am

    Using 1/3 cup of batter for each waffle, I was able to make 9 waffles. I thought this might help others determine how much the recipe would yield.

    Reply
  27. Michelle says

    September 15, 2012 at 11:36 am

    I tried the waffles this morning with my 3 & 5 year old. We ALL loved them! They were easy and turned out fluffy and delicious!

    Reply
  28. lisa says

    September 15, 2012 at 10:41 am

    I am new to real foods and gave this one a try this morning..IT WAS DELICIOUS! Even my son and hubby (hubby is the pickiest eater EVER...anything that looks healthy he wants nothing to do with normally) devoured it. Made the recipe just as it's written! WONDERFUL! We used 100% pure, organic maple syrup and if you dip your bite in it instead of pouring it over you waffles, you only need 1/4 cup (a little less, actually) for 2 waffles! LOVE this recipe! Delicious, inexpensive & nutritious...It's def a keeper!

    Reply
  29. Eden says

    September 13, 2012 at 2:12 pm

    These are the BEST whole wheat waffles we have tried (and we've tried some pretty good ones :). Thank you so much for this wonderful, simple recipe!

    Reply
  30. Taylor says

    September 12, 2012 at 9:43 am

    Is this recipe you use for the lunch waffles? Thanks :)

    Reply
    • Assistant to 100 Days (Jill) says

      September 27, 2012 at 10:24 pm

      Hi Taylor...yes, same thing. I usually pack the leftovers the next day. Jill

      Reply
  31. LNUNES says

    September 10, 2012 at 12:13 pm

    I stole a trick from my mom's "old" white flour waffle recipe from when I was a kid. I separated out the egg whites, added 1 more egg white, then beat the whites to stiff. I fold these in after the rest of the dry and wet ingredients are mixed. Seems to make the waffle lighter and fluffier which helps combat the "heaviness" of the wheat flour that my kids are STILL getting used to.
    Thanks for so many recipes and great inspiration Lisa!

    Reply
  32. erika says

    September 09, 2012 at 11:20 am

    Made these this am and they were a hit with the whole family! I tripled the recipe so we could freeze for breakfast during the week. The only thing I changed was using a little white flour in place of some of the whole wheat flour (2/3 WW, 1/3 white). I'm trying to ease the family into more whole wheat.

    Reply
  33. Chelsee says

    September 08, 2012 at 10:34 am

    These waffles were fantastic!! I usually don't make waffles too much because they come out dense and soft on the outside, but these had a very nice crunch and were light and fluffy. This is now my go to recipe. Thanks!

    Reply
  34. Christina says

    September 04, 2012 at 8:43 pm

    For the whole wheat waffles, can I make the batter the night before and put in the fridge till morning? Just trying to get a few more minutes of sleep :)

    Reply
    • Courtney says

      September 07, 2012 at 7:39 am

      yes! I do it all the time.

      Reply
    • Assistant to 100 Days (Jill) says

      September 19, 2012 at 1:41 pm

      Hi Christina. I haven't done that, but, I don't see why it wouldn't work. I think you will probably just have to add a little more milk in the morning to thin it back out. Jill

      Reply
  35. Melanie says

    September 02, 2012 at 5:57 pm

    Mine did too. Lol i microwaved it to get it warm again. My question was if i want to make them pumpkin waffles, howdo i incorporate it? :) thanks!

    Reply
    • Assistant to 100 Days (Jill) says

      September 17, 2012 at 12:12 pm

      Hi Melanie. You could probably just add some pumpkin puree. It's thick enough that I don't think it would affect the consistency. Let us know how it goes. Jill

      Reply
  36. Lacy says

    September 02, 2012 at 12:55 pm

    I'm new to this blog, and to eating real food! My family and I have been at it for one week and see no turning back. :D. My question is concerning coconut oil. My first timeusing it today on these waffles. It turned chunky! And it was really thick! What's the secret?? Thanks! :-)

    Reply
    • Courtney says

      September 07, 2012 at 7:41 am

      Here's what I do, when that happens with butter- I melt it. I mix all wet and dry ingredients together first, then add the butter (or oil) last, and that keeps it from seizing. Hope that helps!

      Reply
    • Assistant to 100 Days (Jill) says

      September 17, 2012 at 11:44 am

      Hi Lacy. Try mixing all of the ingredients first and then add the coconut oil last. It turns to a solid at room temperature so when it's added with all of the other ingredients, it tends to turn back to the solid state. Jill

      Reply
  37. Melanie says

    September 02, 2012 at 10:45 am

    My son loves these and so do I. I wish i could post the pic of his big toothy grin after he was done! He giggled while eating them so i *know* he loved them!!

    Reply
  38. Portia B. says

    August 31, 2012 at 9:45 am

    I just made these this morning for my daughters 1st birthday breakfast and they are delicious!! We picked fresh blueberries from our bushes and made a little whipped cream and of course topped them with fresh maple syrup! Great recipe, my family gobbled them all up. THANK YOU!

    Reply
  39. Melissa says

    August 30, 2012 at 12:08 pm

    Just made these for the first time and they were a HUGE hit! Thanks for the great recipe.

    P.S - I just found your site a couple of weeks ago and I love it - lots of great info and recipes:)

    Reply
  40. Julie Quinn says

    August 30, 2012 at 9:29 am

    Thanks for your blog. We haven't made a complete change over, but we are working in baby steps. I have all of these ingredients except for honey and wanted to make these for dinner tonight. Any suggestions for a honey substitute?

    Reply
    • Assistant to 100 Days (Jill) says

      September 15, 2012 at 10:22 pm

      Hi Julie. You can always try subbing maple syrup. Jill

      Reply
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