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.
Whole-Wheat Waffles
What’s for breakfast this weekend? How about some yummy, healthy, easy-to-make, homemade waffles!
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
- 1/8 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!
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Other Breakfast Recipes You Might Enjoy:
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A look inside a whole foods pantry
I tried it and liked it. Following the recipe precisely, and using a Cuisinart Classic Waffle Iron I got seven 6-1/2” delicious waffles. I used approx. 1/2 cup of the batter for each. The batter was deceptively thin, so I let it rest for five min. After the final stir and it had great bubble and reaction in the mix. Threw half of them into the freezer for weekday breakfasts. Thanks for such a great recipe!!
I tried a few different recopies for whole wheat waffles and this was by far the best.
I use this for pancakes as well.
thanks.
Would like know how many servings per recipe and amount of batter used for each waffle. Most recipes call for 1/4 c. Trying to use this on WeightWatchers program.
Hi Connie, this recipe is set for 4 servings (waffles). We use a ladle to pour the mixture onto the waffle maker, but it probably comes to 1/4 cup. – Nicole
I’ve made this recipe for years with store bought whole wheat and love it. I’m trying to grind my own wheat berries (in a good coffee grinder) and can’t get the same results. Any advice? The batter seems more liquidy so I tried to reduce the milk and weighed the flour but it still tastes very grainy (even though it seems to be ground very fine) and isn’t the same texture.
This waffle recipe is my go to for PANCAKES and it is DELICIOUS every single time! I make a double recipe of this once a week and have it 2 mornings. The only thing I tweek is that I add a touch of vanilla. My kids beg me for these. LOVE LOVE LOVE!!!
So delicious!! We also made a batch gluten free (Bob’s 1:1) and the recipe worked great with that as well!!
Hi! I just made a batch of these to send in my daughter’s lunch for school ! I read your freezing instructions but wondered if you have instructions for thawing for a school lunch ?
I would take them out overnight to thaw in the fridge. You could then pop them in the toaster to freshen them up before putting them in the lunch box. – Nicole
I loved these waffles! I made them with buttermilk since I had some to use up. I was worried about how much leavening was in the recipe, but the waffles came out fluffy and had no bitter taste. I enjoyed them a lot! I topped mine with peanut butter and a blueberry compote I made from frozen blueberries and brown sugar. Delicious!
I have been searching for a great whole wheat recipe I can eat. This!!! this recipe gave me life. I’m trying to stay away from white flour being a newly diagnosed diabetic. I can’t use almond flour ( allergic) . This hit the spot and actually worked!!!! Waffles are back in my life !!!!! Wooohooo!!!!
Does this recipe make four waffles in a deep pocket Belgian waffle maker?
We have not tried, but other readers have said this recipe doesn’t work with a Belgian waffle maker. – Nicole
These turned out pretty good when I had just a basic waffle maker; however, we have since upgraded to a double Belgium waffle maker. I tried this recipe with it a number of times, and the waffles turned out hollow inside – every single time. I’m not sure why. So today I, successfully, found a recipe that works for us. https://www.kingarthurflour.com/recipes/whole-wheat-waffles-recipe
I haven’t tried your Belgium waffle recipe that requires yeast, yet, but will soon!
I was worried at first about the thinner batter but just went with it and the recipe turned out great! Super light and fluffy waffles.
I just made it and are great and delicious!!! I recomend this 100%
Great recipe! I added about 1.5 tbsp milled flax. The longer the batter sat, the thicker it got. I think in the future I will wait 5-10 min before pouring into the waffle iron.
I just made these waffles. They taste great! And I have a teenage son who is very picky. He doesn’t like healthy food. But he loved these waffles. Thanks for the recipe!