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
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
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Preheat your waffle iron.
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In a large mixing bowl whisk together the eggs, milk, butter, honey, cinnamon, and baking soda until well combined.
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Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
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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).
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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.
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Amazing recipe!!❗️
These are fantastic! I made them once with whole wheat (great!) and a second time with a gluten-free flour mix for my GF friend. The only difference was it needed a bit more liquid to get to the right consistency. This was also very, very tasty! Yum! 5 stars. Make sure your waffle iron is super hot so they don’t stick.
I don’t have a waffle iron…Will this recipe work to make pancakes?
Yes, I use it for pancakes all the time.
Can I make it without using eggs ? What are the substitutes for it ? Thanks
Can anyone point me in the direction of the nutrition info for this recipe? I can’t wait to make these!!
Hi there. Sorry, that is not information that we provide. This post helps explain Lisa’s philosophy behind that: https://www.100daysofrealfood.com/do-not-count-calories-still-lose-weight/.
This looks like a yummy recipe, and way healthier tha my frozen toaster waffles ! Do Know the calories and serving size ? Thanks !
Hi there. We do not provide nutrition details on our recipes. This post helps explain that philosophy: https://www.100daysofrealfood.com/healthy-eating-defined/.
These waffles were delicious! I added a handful of walnuts. The size of my waffle maker yielded four waffles. They were so yummy that I made them two days in a row based on family’s requests. Lisa, thanks for posting such a simple yet perfect recipe!
I was a bit worried because the batter was much thinner than my usual waffle batter but they turned out perfectly. These were a hit! The entire family loved the cinnamon. Thanks for another winner!
This looks so good and easy!
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!
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 it and are great and delicious!!! I recomend this 100%