Recipe: Whole-Wheat Waffles

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

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.


4.6 from 89 reviews
Whole-Wheat Waffles
Serves: 4 - 5
  • 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 melted butter)
  • 1 tablespoon honey
  • ½ teaspoon ground cinnamon (We prefer fresh)
  • 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
  1. Preheat your waffle iron.
  2. In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.
  3. Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
  4. 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).
  5. Keep waffles warm until you finish cooking all of them. Top with pure maple syrup and fruit. Enjoy!

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  • Comments

    1. Andrea |

      My son wanted waffles this morning and we didn’t have any more of the store-bought so we made these…I’m so proud of myself for not making him have cereal instead haha :) He is 3 and loves helping me bake!

    2. Jennifer Hogue |

      I made these this morning and they turned out soggy – even after trying to ‘fix’ in the toaster. The only thing I did differently was omit the oil and use unsweetened organic applesauce. The kids ate them and they were good, just not the ‘crispier’ texture we are used to. Any suggestions? Thanks.

      • 100 Days of Real Food |

        These are a softer waffle (not crisp by any means), but I would by no means describe them as soggy. I’ve never tried it without using the oil though so I imagine that could make a big a difference.

    3. Sue |

      This might be a stupid question, but I love waffles and I am new to this non-processed way of life. I was so excited when I saw this recipe! I went out and got coconut oil, got home, opened the jar (was not see through) and it was solid!!! I googled it and said it is liquid at room temperature (76 degrees). Who’s house is 76 degrees-I live in MN, my house is 65 at best! Do I heat it up to make it a liquid so it mixes well with the batter? Otherwise it just clumps to the bottom, and obviously you can’t keep this batter in your fridge? I am used to making waffle batter and keeping it in the fridge for up to a week.

      • 100 Days of Real Food |

        Not a stupid question at all! I just recently used coconut oil for the first time myself and since my husband is stingy with the a/c it actually was a liquid in our house during the summer :) If it is solid though you can heat it to easily measure the oil out for recipes. It can go back and forth between cold/hot numerous times with no issues. Also, if it becomes solid when it hits the cold eggs, milk, etc. in the recipe you can try to have everything at room temp first. I never plan that far ahead and just make it with little coconut oil chunks and everything seems to be fine!

        • Meg |

          When I am adding melted butter or coconut oil to something cold I pour it in a thin stream and whisk at the same time. This keeps it from hardening into one big clump and you don’t have to wait for ingredients to get to be room temperature.

    4. Mariana |

      I have been making these waffles for my family for a while now and we love them! After my sister added chocolate chip to her waffles one time I had the idea to make them in small cookie shapes on the waffle iron and serve them as Chocolate Chip Waffle cookies.

    5. |

      Another hit with my family! I just made a batch of these gems and my kids gobbled them up. I also made your berry sauce (with organic frozen blueberries) and I served it on the side and the kids dipped their waffles right in. I hoped to freeze up a bunch, but after the kids dove in I hardly have any left! Next I will try the whole wheat bread….although I’ll make an oven version since I don’t have a bread maker!
      Thanks for another great recipe! SO GOOD!

    6. Maria |

      Have you tried soaked whole wheat waffles? The night before I mix up my waffles with everything but the baking powder (or what ever leavening you are using) and eggs. The next morning I mix in the baking powder and eggs and cook them as usual. It is the easiest soaked wheat recipe I have.

      • 100 Days of Real Food |

        I have not tried that…interesting!

    7. Shawn |

      I’ve been making whole wheat waffles for my family several years now. My oldest son has nut and egg allergies so baked goods are usually off limits. However, I discovered you can add a half of a banana for every egg in a recipe. It works great for the waffles and he can now enjoy with the rest of the family. The taste is there so only do this in recipes that would make sense for a banana to be present!

      Anyway, thought I would mention for those who can’t eat eggs or may be out of them and need a replacement.

    8. |

      Made these this morning with my son and he loved them. We topped them with bananas and syrup for him, honey for me (I also sprinkled some chia seeds in there just for some added crunch and fiber). I used buttermilk powder mixed with water and it worked great. I also used the coconut oil and was nervous that it wouldn’t work out since it was a little clumpy from being cold (next time I’ll use room temp milk and eggs) but they were great. Thanks!

    9. Jennie |

      Unsweetened whipped cream, really? I’m imagining that’s an acquired taste. Last time I tasted unsweetened whipped cream I did NOT like it.

      I will try this recipe, though!

      • 100 Days of Real Food |

        You could add a little maple syrup to it if you’d like.

    10. Rebecca |

      Yum! These turned out great! I used regular whole wheat flour and it turned out fine. The only problem I had was with the coconut oil–I should have used a liquid oil. It’s cold here today so I melted the coconut oil to measure it and as soon as I added it to the other liquids it solidified again into little clumps. Oops. :)

      • 100 Days of Real Food |

        You are not alone with this issue! Some things you can do are have all the other ingredients at room temp or just add the coconut oil last while whisking thoroughly (which usually helps).

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