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When I told my 10-year-old I was going to call these Fluffy Applesauce Waffles she said “I think you should name them Best. Waffles. Ever!” So, I think that’s a pretty good sign she liked them. :) Find our fluffy waffle recipe below for a freezer-friendly breakfast idea that’s a lifesaver for busy mornings!
Whole Wheat Waffle Recipe
Light, sweet and delightfully fluffy, these are a cut above any boxed frozen waffles from the store! These whole wheat waffles are naturally sweetened with applesauce and can easily be frozen ahead of time for busy mornings. hope your kids dig them as much as mine do!
Best Whole Wheat Flour for Fluffy Waffles
For this recipe I used Bob’s Red Mill Organic Whole Wheat Pastry Flour. The lighter texture of this flour really made these waffles light and fluffy and was honestly a perfect combination with the cinnamon and applesauce. And that’s because whole wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat.
This flour is a great way to make really tender baked goods – I’ll definitely be using it again soon just to switch things up!
(PS – This is part of my baking series this fall …check out the first post here.) 
My 10-year-old separating the eggs and “folding in” her fluffy egg whites! She loves this job.
Fluffy Applesauce Waffles
Ingredients
- 1 3/4 cup whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 4 tablespoons butter (melted)
- 1/2 cup applesauce
- 3 eggs (separated)
Instructions
- Preheat the waffle iron. Whisk the flour, baking powder, cinnamon and salt together in a bowl. Make a well (hole) in the center and drop in the milk, melted butter, applesauce, and egg yolks. Mix together until well combined and set aside.
- Meanwhile use an electric mixer to beat the egg whites until fluffy and forming stiff peaks. Carefully fold the egg whites into the batter – do not overmix. Follow manufacturers instructions with your waffle iron to make the batter into waffles. Enjoy!
What is the best way to freeze the waffles?
We simply put them in an air-tight plastic bag and they are fine. – Nicole
I tried these waffles tonight and they were delicious!!! Yum!!! I only had King Arthur white whole wheat flour instead of the whole wheat pastry flour but they were nice and fluffy and so good. Thank you Lisa!!!
Will almond milk work in place of milk? Thanks!
Hi. I use almond or coconut milk for most of Lisa’s recipes.
Fantastic! I can’t wait to try more of your recipes. Thank for your post!
By far the best waffle recipe I have tried.
Hi about how many waffles does this make in a regular size waffle iron???
Hi. I usually get 10-12. :)
Wow, that’s what I was exploring for, what a information!
existing here at this webpage, thanks admin of this web page.
I don’t have a waffle iron. Would this recipe work for pancakes?
Yes, I just made them as pancakes this morning. They are very fluffy :)
Wonderful but substituted buttermilk for milk, used a mixture of nutmeg, ginger, mace and cinnamon and used unbleched flour.
I am looking for a good recipe for potato waffles. Any help appreciated
Hello. Sorry, that is not one we have.
My granddaughter is Celiac – do you have a recommended substitute for the wwflour?
Hi there. You can try a whole grain gluten free blend.
Do you think these would freeze well?
Absolutely!
These are amazing! Do you have a recommendation on what to replace our tubs of margarine with? Unsalted sticks of real butter are way too hard to spread but I definitely want to stop buying the fake stuff! Thanks!
Hi. Try an organic whipped butter.
I keep a stick of butter on the counter so it’s spreadable. Plus it’s cheaper than a tub.
Me too! 1/2 stick usually though
Kerrygold butter in the tubs is great. Pastured butter and softer texture..
I got tired of buying whipped butter for spreading and the sticks, so I now just leave a stick of butter on the counter in a covered dish. I’ve been doing this for over a year now & have never had a problem with it spoiling, even in the summer. We do go through it pretty quickly though. I should mention that I buy the salted butter, so that may help it keep longer.
You can buy a butter crock. You place 1/3 cold of cold water in the bottom and change it every 2-3 days. It keeps your butter warm enough to spread but cold enough to not spoil. They’re about $10 give or take from amazon.com depending on the price cycling that day/time.
I agree with the butter crock. I love mine! You can find it on Amazon. https://www.amazon.com/gp/aw/d/B01MSCY3BD/ref=mp_s_a_1_3?ie=UTF8&qid=1521693268&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=butter+crock&dpPl=1&dpID=41fJCPCXV4L&ref=plSrch