What’s for breakfast this weekend? How about some yummy, healthy, easy-to-make, homemade 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 am 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 of course made sure they ate plenty of fruit before giving them their second and third helpings though. If your kids aren’t as into eating this breakfast then consider enticing them with a dollop of unsweetened whipped cream on top! And don’t forget to freeze the leftovers.
- 2 large 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 oil (I used coconut oil)
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- 1 ½ cups whole-wheat flour (I used King Arthur’s organic white whole-wheat flour)
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- Warmed 100% pure maple syrup for serving
- Fresh fruit for serving
- Preheat your waffle iron.
- In a large mixing bowl whisk together the eggs, milk, oil, 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!
Making a batch for the week right now – using almond milk & they are turning out perfectly! Thanks for the reminder I can do this myself & not have to buy them. I think I’ll try a batch with blueberries added next.
I am new to cooking with coconut oil. What is the preferred method of getting it from a solid to a liquid state? Also, once it was liquid (I heated it in a pan) it got lumpy again once I poured it into the milk mixture. Am I doing something wrong?
Coconut oil is tricky! Here is a post all about it…. http://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/
These waffles were “awes-tastic” as my 4 year old daughter would say…awesome and fantastic! Everyone LOVED them! No one said anything about the slightly different colour (using all whole wheat) or anything! Thank you!
Mmm, I made these this morning and they were great. I have always made our waffles but when I tried to cut out white sugar I tried them without any sweetener and they didn’t taste very good (for the kids that’s not saying much but I am pretty tolerant of different tastes). So I decided to try your recipe, sooo much better. Thank you!
I do have a question though. I have a nutrition minor so I making something with coconut oil and whole milk is giving me a little anxiety. We were never taught that sat fat was bad but that it was the fat that most people don’t need to try and fit into their diets, so I have always focused on trying to get poly and mono unsaturated fats. I am now seeing a different side of nutrition (one that is in my minor, a step up from just eating right). I am just curious how long it took you to not stress a little about the amount of saturated fat, go against what you had been told by every “nutrition expert” out there? I keep telling myself that we do not have the typical American diet so we are not getting a ton of it from other sources so it is okay.
Side note: My daughter just came to me (she is eating her waffle with cream cheese as she just discovered yesterday that she “loves!” it) and said, “Mom, this is sooo good!”
Ange I am also having a hard time with the whole milk,coconut oil and full fat cheeses. I used to buy all skim products and have always used olive oil never coconut oil. I still find myself stressing a little about all the fat but I have to say I have lost a few pounds since I started eating a real food diet…I’m still doing research on the types of fats I’m consuming. I just really try to watch my portions but I seem to fill up pretty fast eating this way
So glad the waffles were a hit! Some good books you could read to feel more comfortable with the reasoning behind fat content are In Defense of Food and Deep Nutrition. It’s hard to relearn what we have all been told for many years, but obviously some mistakes were made (for example margarine!). Good luck.
[...] can find the recipe for Whole Wheat Waffles here. This is by far the easiest recipe I’ve used with the waffle iron and the one I feel best [...]
Hi, just a question? These turned out great and I would love to pre-mix the dry ingredients to have on hand and store in a tupperware and then just add the milk, oil, egg and honey when I am ready to whip them up? Have you tried this? and if so how long do you think the pre-made mix would be good for? just wondering if you do anything like that and have any pointers.
Thanks for the great recipe, this is my first 1 I have tried and look forward to trying many more!!
also have you tried freezing them and then popping them in the toaster.
I did. I put everything in a bag minus the wet ingredients and it works GREAT! (each baggie had one meal each) We eat these SO often that they never sit on the shelf long. Always having to refill them. We have also frozen the waffles and then reheated (in the oven or toaster) and they still taste GREAT! Hope this helps!
Do you add the baking soda and powder too?
Hi Courtney. Yes, add them according to the recipe. Jill
I have not tried that, but I think it would work. I would recommend keeping the flour mixture in the fridge or freezer for an extended shelf life.
Not a bad idea. Thanks!
I have been on the hunt for a good light and fluffy whole wheat healthy waffle, something everyone told me I would never find…they were wrong…this is it! Thank you!
Oh my gosh!! These are so much better than any other waffle I’ve had!!! Thanks for sharing! Love your website/blog.
[...] Taken from: http://www.100daysofrealfood.com/2010/07/23/recipe-whole-wheat-waffles/ [...]
I just made these for the first time today. They were wonderful! And my kids told me they were the best waffles they’ve ever had. I use my grandma’s old waffle iron. I set it on medium and burned the first batch. But they cooked up great when I bumped it down to low. I went sugar-free, then whole-food in January. My kids have always loved frozen waffles, and I am so happy that they loved these more! I made PB&Js with some of the leftover waffles to put in their lunch boxes. The rest are going in the freezer. Thank you for this fantastic recipe!!
I made them today but I replaced the oil with unsweetened plain applesause and added a mashed ripe banana. They turned out great. My kids are so used to whole wheat baking they don’t know anything different.
Just made these tonight. Me and my boyfriend love them. He prefers them with the whipped cream, fruit and just a touch of maple syrup over just maple syrup. Thank you for the great recipe.
Uh delish! I am munching on one right now and they are yummy. I did sub the coconut oil for straight butter, as Joy Of Cooking has taught me a good waffle is all bout the butter content but since it’s a real food swap I dont feel bad.
I also added a banana just because it sounded yummy and I wish I had added two!! I cannot wait to try these with blueberries, or pecans, and as sandwiches…
Oh, and I used straight whole wheat flour without any problems. I will say I think the waffle iron needs to be on a slightly lower setting than you usually crisp them at as these seem to brown a little faster.
And if anyone needs to make a purchase, the Cuisinart waffle maker I have is my 2nd favorite kitchen utensil, right behind the kitchen aid. It’s about $40 but totally worth it
I made these last night for Brinner! They were a hit! The only little issue I had was that when I added the coconut oil to the cold milk and eggs it clumped up. I had to hold the bowl over the griddle to get it to melt and mix in
super delish!
I’ve had that problem with butter and coconut oil before! Mix all wet and dry ingredients except the oil/butter, save that for VERY last and you should have no problem with and clumps
Oh yeah, I also made a BIG batch of the dry ingredients to keep in the pantry with the recipe written on the side. So its all ready to go at a moments notice.
I love your blog…..I have only one recommendation for your recipe. When I make waffles they turn out much fluffier when I mix dry ingredients in a bow. Here is my tip for you:
In a separate bowl mix wet ingredients with just the egg yolks (reserving the whites in a separate bowl). Beat egg whites until light peaks form. Next stir together dry and wet ingredients (all except the egg whites). Last, fold in beaten egg whites into the wet mixture. The key is not over folding in the beaten egg white at the end so it looks lumpy with the fluffs of egg white not completely mixed in but it makes them so fluffy and yummy! Hope this tip works as well for you as it does for me. I make waffles in large batches and freeze them for quick toaster over prep work on school mornings
My son loves them!
Thanks for the tip – I will have to give it a try. Jill
I bought a $30 GE waffle maker from Wal-Mart this past weekend. It makes 4 square waffles. They came out great and very yummy, although my 8-yr old daughter will have to get used to them. One batch made 11 waffles. I made 3 batches and froze some. Thank you!
I have a question, I did make these waffles and they are yummy. But I have had bad luck with freezing both waffles and pancakes. After I reheat them they seem to get tough and stale very quicly once they start to cool down and my kids won’t eat them like that. I did freeze some of these and the same thing happened. Am I missing something as far as the freezing or reheating process? Like freeze them when they are cold, still warm, reheat on defrost or high power? I freeze them wrapped in foil and inside freezer bags.
Hi Gaby. I would suggest defrosting the waffles/pancakes on the counter or in the refrigerator for several hours or overnight. You should heat them up in a toaster or toaster oven…I would avoid the microwave. I hope that helps. Jill
Have you ever tried soaking the flour overnight? I try to do that for better nutrition and easier digestion but it doesn’t work well with all recipes so I’m a little afraid to try it
I have not tried soaking my grains mainly because we don’t have any digestion issues, but I have heard soaking can help if you do struggle with that.
WOW! We live in an egg free house (allergies), and I have been looking for a recipe that still tastes great without egg – and THIS IS IT! (I sub. a 1 T flax seed and 3 T water mixture for each egg). Used some cream cheese/ maple syrup / cinnamon spread and had delicious waffle sandwiches!
I just made a batch of these for our friends who had a baby last night. I of course tried a bite of one and it was amazing. I’ve been looking for a good whole wheat waffle recipe for awhile now and I’ve finally found it. I’ve got a bunch in the freezer for the new parents to pop in the toaster in the morning. Great recipe! Thanks!
These are awesome waffles. I normally make a big batch on the weekends and then freeze for the week. My husband and I both LOVE them! This is definitely a keeper!
[...] Jennifer from our Facebook community shared this waffle recipe from 100 Days of Real Food. [...]
I made these yesterday and was hoping to freeze the leftovers, they were so good that we had none!
hi! maybe I missed this somewhere, but how many waffles does this make? I would like to make some this weekend for my husband’s family who asked me to bring Bisquick to the lake (yikes!). Thanks for your help!
Hi Erin. I am sorry if this response is getting to you late, but, it’s about 4-5 servings. Jill