Whole Wheat Waffles

147 Reviews / 4.6 Average
These homemade whole wheat waffles are beyond easy to make for breakfast. I usually make a double batch to freeze for busy mornings knowing my kids love them.
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Recipe - Whole-Wheat Waffles from 100 Days of Real Food

What’s for breakfast this weekend? How about some yummy, healthy, easy-to-make, homemade whole wheat 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’m 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 did make sure they ate plenty of fruit before giving them their second and third helpings though.

If you aren’t sure what your kids will think of this for breakfast try adding a dollop of unsweetened whipped cream on top! And don’t forget to freeze the leftovers.

What goes into this recipe for whole wheat waffles?

If you haven’t already noticed from my other posts, I love making real food swaps in recipes to make them healthier. That’s why this waffle recipe uses whole wheat flour, honey (instead of sugar), and real butter!

What I really love is how easy this waffle recipe is, especially since you can use any kind of milk you have on hand. The rest of the ingredients: eggs, cinnamon, baking soda, and baking powder, are all things you probably have on hand as well!  

What’s the best whole wheat flour for this homemade waffle recipe?

I especially love this recipe with whole wheat pastry flour, but you can substitute regular whole wheat flour (or white whole wheat flour) if that’s all you have. We often use King Arthur brand, but any whole wheat flour will work fine in this recipe.

How to make fluffier waffles

There’s an easy trick to getting extra fluffy waffles. Instead of adding the eggs whole, separate the whites from the yolks. Add just the egg yolks with the other liquids and leave the whites aside.

Whip the egg whites with an electric mixer until stiff peaks form, then gently fold the whites into your whole wheat waffle batter. The whipped egg whites add air into the recipe, which means extra fluffy waffles!

Waffle cooking tips

I’ve had plenty of time to perfect waffle making after making countless batches of this recipe for the kids, so here are my best tips:

  • Let the batter rest for a few minutes before cooking.
  • Make sure your waffle iron is hot at the start and between batches.
  • Instead of a ladle, you can also use a measuring cup to scoop the batter. You may need to experiment with different sizes, depending on the size of your waffle iron.
  • Don’t overfill the waffle iron. Remember your batter will expand!
  • You may need to spread the batter out in your waffle iron, especially if it’s one of those novelty shaped waffle makers.
  • Keep your waffle iron well greased, adding more butter between waffles as needed.
  • If you have kids, consider grabbing a second waffle iron or one that cooks more than one waffle at a time.
  • Waffles can be removed with something made of wood or silicone (wooden chopsticks work!). Metal tools can scratch your waffle maker. If I use metal silverware, I make sure it only touches the waffle and not the machine.

Healthy topping ideas for whole wheat waffles

We always top our waffles (and pancakes) with real food. For classic waffles, real maple syrup tastes delicious! Other yummy, sweet toppings that we’ve enjoyed are berries, peaches, homemade jam, and no-sugar-added whipped cream.

For savory whole wheat waffle toppings, try Greek yogurt, butter, or natural peanut butter. Another idea is to fry an egg over easy and place it on top. (Bonus protein for a more filling breakfast!)

Other Breakfast Recipes You Might Enjoy:

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Recipe Rating




  1. I have been craving a “semi-healthy” waffle that also includes oats. The recipe above looks great. has anyone included oats in something similar to this??

    1. Amy Taylor (comment moderator)

      Hi. I’ve replaced the wheat with oat flour. It makes a very heavy waffle or pancake but tasty. :)

      1. I have a great pancake recipe that uses oatmeal and whole wheat flour. I’m sure you could use it for waffles, too. It’s so yummy and tastes like oatmeal cookies!
        1/2 cup whole wheat flour
        2 cups oats
        2 tablespoons honey
        1 teaspoon baking powder
        1 teaspoon baking soda
        1 teaspoon ground cinnamon
        1/4 teaspoon salt
        2 cups nonfat buttermilk
        4 tablespoons butter, melted
        2 eggs

  2. Does anyone have any ideas on how to make pancakes or these waffles using Almond flour? I can not have any wheat products.

  3. I ATE a WHOLE BATCH all by myself! It had been so long since I’d eaten a waffle, let alone one that was not packed with additives and junk. I had to make another batch to freeze. : )

    1. Amy Taylor (comment moderator)

      Hi there. Though we’ve not tried (because we use only 100% whole grains in most recipes), I think it will work fine.

  4. How do you keep your waffles warm until you finish making them all? Mine always gets cold especially during winter by the time the family sits down. Lucky ones will have those that just come out as I make them. Lol.

    1. I turn my oven on low as it goes and put them I there as they finish. Not on a plate. Or put a cooling rack in a warming drawer and put them in there. I try to keep them single layer.

  5. 5 stars
    I’ve been following this website/blog for over a year now, and this is the first recipe I’ve tried… and it’s delicious! I made these last week for the first time and I’m hooked. This morning I made anther batch and put some raspberries in the batter, too. Mmmm…. so good!

    1. Amy Taylor (comment moderator)

      Hi Lucy. Belgian waffles usually include yeast which makes them light and crisp. Beaten egg whites can have a similar effect.

  6. 5 stars
    Just made these waffles for my kids and they loved them! This is the first “real” food recipe I have tried on them. They did still use standard syrup (Mrs. Butter-worth’s) because we have a kitchen full of processed food. I don’t like to waste so I’m going to use the things we have and slowly replace them with better choices. What really got my attention is when you said your daughter had constipation issues and they went away when you stopped eating processed foods. That is amazing! My daughter and I need to use Miralax a couple of times a week. Seriously, I feel like I never poop (TMI)! The possibility of having a healthy digestive system alone is worth this lifestyle change, not to mention the numerous other health benefits! I’m so excited to learn more! I bought your book and it should be here Thursday! I need to do this for my family! Thank you for opening my eyes!

  7. 4 stars
    These are SO good! Super simple recipe. I made them just as directed and they were good- chewy, wholesome. I added an extra pat of melted butter and a little brown sugar and they were even better! I’ll be making these again for sure!

    1. Amy Taylor (comment moderator)

      Hi T. This is a very flexible recipe but I am uncertain as to what modifications you mean.

  8. I hardly ever comment online, but I have to for these waffles! These are awesome!! I usually don’t like waffles but my kids asked for them and I found this recipe online. These waffles are the best I’ve ever had – better than the waffles I ate in Brussels, Belgium. I’ll use this recipe for my family tradition starting immediately.

    I used buttermilk. I substituted maple syrup instead of honey since I had syrup from my maple trees this year.

    Thank you!

  9. These are delicious. Instead of maple syrup, I use fresh strawberries, raspberries, and blueberries to make a sauce. Then I top with fresh whipped cream. Love them! Thank you for the recipe!

      1. One suggestion though, if you do leave it out, double the amount of sugar you replace it with(2 Tbls) and include just a tiny bit of extra milk(1/2 Tbls).

  10. Great waffle iron – Your mom’s makes waffles like I grew up with. Today’s irons have big cavities, less waffle, encouraging more syrup and topping — I think today’s are wrong.. I’d also like one like my grandma’ in Norway had – it’s all metal, just the two hinged plates with handles, can use home on the stove or a campfire. ( I found your recipe for next time today, to avoid the one I just used with twice the oil. )

  11. When you say that it serves 4-5 I assume that is people? Is that two waffles a person so you can get 8-10 waffles out of the recipe? Thanks!

  12. We tried making these this morning, but I only have a Belgian waffle iron, and the waffles turned out soggy and not fluffy or crispy at all. I was so disappointed! Here I am, trying to get my family on the clean eating bandwagon, and the one breakfast I try to make was a disaster that no one wanted to eat. Should I have made some adjustments for the waffle iron?

    1. Amy Taylor (comment moderator)

      Hi Marie. Sorry that you had a negative experience. I think it was likely the waffle iron. This recipe is not meant to make crispy Belgian style waffles and we’ve not tried adjusting it to do so.

  13. So, I agree eating whole, natural foods are good, but when you are combining milk, flour, eggs, butter/oil – calories add up, do you see it as eating healthy even when you wouldn’t consider waffles/pancakes and the like healthy foods. This is where my brain has a hard time accepting this as an acceptable food to eat. Love it, but then I think,… oh the calories! Thanks!

    1. This website isn’t about counting calories…it’s about eating whole real foods. My family made the switch in January 2015 and within 3 months, I lost 12 pounds (my last 10 pounds that I could never lose with dieting) and lowered my blood pressure by 20 points (!!!). My husband lost 30+ pounds. We feel amazing and really enjoy the recipes on this site. When you eat whole real food, you are satisfied quicker and you may eat less calorie-wise and also your body recognizes all the ingredients as food. I recommend watching ‘Food, Inc.’ and “Fed Up’. Both are really interesting and answered a lot of questions that I had.

    1. Amy Taylor (comment moderator)

      Hi. We haven’t tried adding veggies to this one. Sounds interesting, though. Let us know if you try.

  14. 5 stars
    These are absolutely the BEST waffles! I’ve been making them for a few years and we love them. This was actually my very first 100days recipe, and the reason I was even curious about giving up processed food!

    1. Amy Taylor (comment moderator)

      Hi Dominika. No, they would not form well in the waffle iron. They need the leavening to be fluffly.

  15. Is there a way to convert this into a pancake recipe?

    I love this recipe and have been making big batches and freezing them since I saw this recipe a couple of years ago. My kids love the flavor of this recipe, so hoping it may not be too hard to do.

  16. This recipe was a bit disappointing. I’m a bit of a waffle snob, I admit, but the problem wasn’t the whole wheat. I’ve made whole wheat waffles before and my family is fine with whole wheat. I lost my old recipe and decided to try this one. These just didn’t crisp up and were very soggy. I measured the flour in the standard baking way- spooning it into the measuring cup and leveling- and the batter seemed way too liquid.
    I added vanilla and nutmeg and used buttermilk. The flavor was fine, but the texture was just too soggy. I really think separating the eggs is critical and whipping the egg whites.

    1. From analyzing the recipe, it looks like if you make 5 waffles, each waffle has about 30g carbohydrate (2 carb counts),

  17. Just made them for my husband this morning and he flipped. He loves waffles but I am unable to eat the white gluey flour ones, so these were perfect. I froze the leftovers for his breakfast before work. A big hit!

  18. 5 stars
    I have made these many times for my husband and I; it’s a fantastic recipe! It works for me to save leftover batter in the fridge and be able to make more the next day. Thanks!!

    1. Amy Taylor (comment moderator)

      Hi. You can. Depending on the consistency of the fruit you add, you might need to make slight adjustments to the liquids.

  19. 4 stars
    Tried these today and substituted flax seed for 1/4 cup of whole wheat flour. My husband ate them with just a little bit of butter.

  20. Wanted to use what was on hand to make a yummy breakfast today and checked out this waffle recipe. My hubby is picky about whole wheat,etc. and he loved this. Definitely a keeper. Love the recipes you share, so far everyone that I have made has been a hit with family :-) Thank you for all you do for Real Food and the accompanying health!

  21. 5 stars
    This was the perfect base recipe! I doubled it, then sprinkled fresh fruit on top before closing the waffle maker lid. They came out beautifully. They are good by themselves too! I froze a batch and we all ate a batch. I will be using this recipe for years to come. Thank you so much!

  22. 5 stars
    This is my go-to waffle recipe. I LOVE the hint of cinnamon and the wheatiness of these. I make a double batch and freeze a whole bunch of them. They’re perfect for breakfast before work, reheated/crisped up in the toaster oven then covered in fruit and a little syrup or even slathered in peanut butter.

  23. 4 stars
    This was one of the first recipes I tried from your site. I do prefer the recipe in the book and I replace the honey with maple syrup since my picky my daughter did not like it with honey. She is now a fan and I think I have even convinced my husband that he does not need to by anymore frozen waffles. I get four to five large Belgium style waffles. For those who are asking about calories, according to the ingredients I used (butter and maple syrup) and entered into my food tracker each waffle (when I get five) is 324 calories. We usually half the waffles and it is plenty with an egg or smoothie. I freeze them and in the morning pop them in the microwave for about 15 seconds and then throw them into the toaster so they get a little crispy again. If I skip the microwave step they are still cold inside coming out of the toaster from the freezer.

  24. Is the nutritional information available anywhere for this recipe? I’m specifically looking for the amount of protein but would be curious to know the calories, fat, etc. Thanks!

  25. 1 star
    I make a lot of waffles and these one were a mess. Literally took me half an hour to clean them off my waffle iron. I have never had a waffle stick till today.

  26. 4 stars
    I make waffles similar to these but grind up oats in a food processor and substitute 1/3 of the flour with the oat flour. The kids love them.
    I also sometimes use 1/2 butter and 1/2 coconut oil.

  27. 5 stars
    I made these for my husband for New Year’s Day breakfast and they were wonderful! I used buttermilk just because I happened to have some left over from holiday baking and vegetable oil. Will make them next time with butter and see what is better.
    We topped them with fresh blueberries, maple syrup and powdered sugar. I will be making these again soon!

  28. 4 stars
    I make these almost every weekend, and my entire family loves them! I substitute gluten free flour, since we have an allergy in the family, and they come out great! I will never buy the frozen ones again! These are so quick! If there any leftovers, they go right into the fridge, and we re-toast them!

  29. 5 stars
    Finally Made these for first time since I got a waffle maker for Christmas! I don’t understand negative reviews… Must have done something wrong. These are delicious! Nice subtle cinnamon flavor makes them amazing . I used coconut oil in place of butter this time but will try the butter next time :) remember your maple syrup will add that extra sweetness if that is what you were missing from the recipe since only a small amount of honey is used. A recipe that came with my machine separated yokes and whites and they whip the whites separately and fold into batter at end to make “Belgian” style.
    My waffle maker is a Breville used setting 5, nice crispy outside soft inside.

    1. My go-to waffle recipe is in my Farm Journal cookbook from about 40 years ago. 4 eggs separated, 2 cups flour (I use sprouted grain flour), 4 tsp baking powder, 1/2 tsp salt (original calls for 1 tsp), 1 cup milk, one cup butter, melted. no sugar added at all and very delicious. I eat mine with just butter, but husband is a sugar-a-holic and eats with apple compote AND maple syrup (he’s a lost cause).

      For any waffle recipe, I’d separate the eggs and beat the egg whites separately and fold them in; gives extra crispy and nicely light waffles.

  30. 1 star
    I’m a huge fan of this site & have loved every recipe we’ve made up until this one. We didn’t like these waffles at all. Such a disappointment.

    1. Today I made the waffles from the recipe in the 100days real food cookbook which is different than on the website. I made them with bananas and without. We liked the recipe from the cookbook much better. I also separated the eggs & whipped up the egg whites so the waffles were fluffier.

  31. No honey used, real butter instead of oil, 365 Whole Foods own brand Wholewheat flour — bloody perfect waffles! Ensure your waffle iron is greased, smear some butter on there, they won’t stick then. Cheers.

  32. 5 stars
    I just made these waffles for the first time, following the recipe exactly but added some coarsely chopped strawberries. I expected some push back from my family because they’ve never had whole wheat waffles, but they enjoyed them and this recipe is getting printed for my recipe box right now! So happy to eliminate yet another processed food from our lives.

  33. 4 stars
    This recipe was fantastic! I wasn’t expecting it to be that good. It has a bit of a different taste to regular waffles. I think it tastes a little like french toast, but it’s not bad at all. They brown perfectly and are crispy on the outside and soft on the inside (if you cook them correctly). The texture really is great. With a little butter and syrup, they were absolutely delicious! They seemed to lack something though. I might try adding a little bit of lemon juice next time to see if I can’t give them a little kick. Though, as they are, these are great for when you’re craving waffles but don’t want to break your diet too much. My rough estimate for calorie content is around 150 calories per waffle, if you make five waffles per batch. Of course, this will vary depending on your specific brands of ingredients. I used King Arthur 100% Whole Wheat Flour, which has 110 calories per 1/4 cup serving, and the flour you use is going to make up the bulk of the calories in this recipe. I also recommend using fat free milk to cut calories, too. Even if my calorie estimate is off by a little, these still won’t destroy your diet if eaten as an occasional treat. When cooking, I recommend pouring about 3/4 cup of batter in the center of your waffle iron at a time. Make sure to spray your iron thoroughly with non-stick cooking spray (I used olive oil cooking spray) and cook each waffle until most of the steaming has stopped. Mine were done when there was only a single spout of steam coming out the side. Overall, I would definitely recommend that everyone try this recipe at least once.

  34. My son specifically asked for strawberry waffles (since I have stopped buying his beloved Eggo brand of strawberry waffles)…would it work to coarsely chop up some strawberries and add them to this recipe? Thank you!

  35. Does anyone know of any Waffle Makers that are not non stick? Maybe cast iron? I’m looking to get my husband one for his birthday and would love any suggestions. Thanks :)

  36. I’ve made these with both gf cup-for-cup flour and gf oat flour with a little xanthan gum. Both turned out great. I just learned I have to keep the waffle iron on the darkest setting and cook them about a minute past the “done” light turning on. They turn out crispy on the outside and fluffy on the inside. Thanks for the wonderful recipe!

  37. CanadianFollower

    Made these this weekend and they were a hit! Used 1 tbsp of maple syrup instead of the honey so our 8 month old could have some too… delicious!

  38. Hi, as a working mom, I usually buy a box of frozen organic waffles. But I decided to try these with my 4yr old son and he ate them up. He was a little skeptical at first because they weren’t the perfect round shape he was used to, but with a little syrup he was good so I made a double batch and they’re ready to go in our freezer for breakfasts. Thank you!

  39. My family loves these. We’ve made them several times and every time they are a hit. We also freeze them and then pop them in the toaster for weekday-mornings and they are still a favorite then. Thanks so much for sharing such an easy, healthy recipe

    1. 5 stars
      We use the recipe with our Belgium waffle maker but it doesnt make many.I 1.5 or double the recipe for a family of four and usually have 1 left to freeze.

  40. Question?
    My kids love waffles, especially on the go my daughter will pop the waffle in the toaster add some peanut butter and banana and she eats it on the road. The issue is … it’s becoming expensive to buy the frozen waffles. I love this recipe so the question is can I freeze these waffles? If so, how long would you suggest they would be safe in the freezer?
    Thank you,
    Nicole

    1. Amy Taylor (comment moderator)

      Hi Nicole. If you freeze them in an airtight container, they will be fine for up to 6 months. I typically try to cycle things out of my freezer by three months but that doesn’t always happen. ;) Although I really don’t like to use plastic zipper bags, I do find that by removing the air (vacuum sealing by sucking the air out with a straw), they are kept them fresh and non-freezer burnt. ~Amy

  41. 5 stars
    This has been my go to waffle recipe for quite a while. I just wanted to drop a note about how adaptable it is. My daughter is dairy free and I’m wheat free. I just made them with coconut oil, Namaste gluten free flour blend and oat milk. They came out fantastic!

  42. 5 stars
    These have become a weekend favorite at our house…my two children (ages 3 and 5) will down more than one of these waffles! We love them with applesauce on the side (for dunking the waffles in!) and we mixed one banana in the last time–even more delicious! Thanks for making recipes that are super easy and are delicious and nutritious!

  43. Oh my YUM!!!! So easy! No crazy ingredients or egg white whipping! Just super good classic easy waffles! That happen to be healthy! Thank you! Yay! I did use homemade buttermilk (by adding about 2 tsp lemon juice to the milk) so that probably helped them be nice and fluffy! Thanks for the great recipe!

  44. 5 stars
    I made these waffles last night for “breakfast for dinner”. I’m not sure why I was expecting my kids to balk at them because they are different from what they’re use to, but I was pleasantly surpised when they all loved them! My son told me I’m the “best cooker ever”! The batter was a touch thinner than I expected, I may decrease the flour a bit next time, but they still turned out great. Thanks!

  45. I substituted Maple Syrup for honey (3 TBS) and 1/2 cup oats for 1/2 cup flour and added 1 1/2 cups of shredded carrot. Carrot Cake Waffles! Awesome with cream cheese sandwiched in between, naturally!

  46. Can I substituent whole wheat flour for whole spelt flour in the waffles and other muffins? I purchased the flour for the pumpkin muffins and wanted to use it in other recipes.

  47. My family loves this recipe!! How would you make them with pumpkin for the fall? I was thinking 1/2 pureed pumpkin with cinnamon and nutmeg?

    1. Assistant to 100 Days (Amy)

      Hi Leah. I’ve used this recipe and substituted the banana with pumpkin puree and pumpkin pie spice. It works well. ~Amy

  48. Hi was just wandering, I am wanting to make this for my daughters lunch and thought about adding banana to the mixture but just wandering how I would adapt the recipe for this? sorry if this has been asked already

  49. I’ve made these several time and love them, but today I subbed 1/4 cup wheat germ for 1/4th flour and they came out really good!

  50. 5 stars
    Fantastic! I had all the ingredients on hand, which is great when I decided to make these on a whim for breakfast. We are used to a pre-packaged waffle mix, and although they didn’t get as crisp on the outside as our previous mix, the flavor was great. I just popped them in the toaster for 30 seconds or so and they developed a little crunch on the outside. Plus I’m excited to freeze the leftovers for another day!

  51. I made a double batch this morning so I have some on hand for busy mornings. My 3 year olds loved them, and so did my husband! Thanks for another win! Recipe was simple, easy to follow, and I had all ingredients on hand. This like many of your other recipes is a keeper! Thanks again Lisa! 😊

  52. 5 stars
    I’ve frozen the waffles and reheated, works well. Wondering though, can you freeze the batter and then make the waffles fresh? I would love to know. Thanks!

  53. I just made these waffles tonight for my son & granddaughters & they were delicious!! My son told me they were the best he’s ever had. He doesn’t eat healthy foods like I do so I didn’t tell him they were healthy until he said he loved them!!!!!!
    Thanks for the recipe!!!!

  54. Assistant to 100 Days (Amy)

    Hi Kelly. You can use any airtight container. I reuse freezer bags for this purpose, removing as much air from the bag as possible. ~Amy

  55. I’m sorry if I’ve missed this, but has anyone tried this with a Belgian waffle iron? Is there anything you would add/recommend for this or do they come out the same?

    1. Assistant to 100 Days (Amy)

      Hi Elizabeth. We’ve not tried but using yeast and beaten egg whites in most Belgian waffle recipes, rather than baking powder is what gives them a lighter and crispier texture. ~Amy

  56. 5 stars
    I made these this morning. SO delicious! I think these are the best from-scratch waffles I’ve ever made. I loved the hint of cinnamon. The batter was a bit thin, but I still loved them. I did use King Arthur white wheat flour, which was really light tasting. I also brushed my waffle iron with butter. Will definitely make again!

  57. 1 star
    This batter is WAY too thin. It made a mess of my waffle maker and I spent all morning cleaning the stove. Thanks a lot…

    And they didn’t even taste that good.

  58. Wonder what is the nutritional value of these waffles ?? Have enough protein to keep my son full until lunch time at school ??? Can I add anything to it to make it more nutritious ??? Thanks :)

    1. Assistant to 100 Days (Amy)

      Hi Roda. I play around with adding things like flax, chia, veggie puree as well as egg whites to this recipe. Not all at once, of course. I never have been disappointed with the outcome. :) ~Amy

      1. Made them on Friday and we all loved them ! I will try to add the things you mention for extra nutrition , my son is very picky and eats only a handfull of things :( . For the last 4 years his dinner is spaghetti with marinara !!! :( Thanks for your quick response :)

  59. 5 stars
    These waffles are great! Instead of topping with syrup, we topped with a mixture of vanilla greek yogurt, sliced strawberries, blueberries, and sliced bananas. Yum! My little ones and husband ate them all up. Thank you for this recipe!

  60. 5 stars
    These waffles are great! Instead of topping with syrup, we used a mixture of greek yogurt sliced strawberries, blueberries and bananas. Yum! Thank you for this recipe!

  61. 5 stars
    This is a wonderful recipe! I added a little bit of vanilla and upped the baking soda to 1/2 a teaspoon (which I honestly don’t know if that was a good idea or not), because I wanted to experiment…. I used the same batter to make the waffles and plain pancakes and banana pancakes! They all turned out super yummy, and it was easy to do since the same batter worked for all! Thank you for this fantastic recipe and blog!

  62. These were fabulous! I added a 1/2 tsp of spirulina powder and a few drops of vanilla and they came out great! I also 1 cup whole wheat flour and 1/2 cup of unbleached bread flour for a moister consistency! Delish!

  63. 5 stars
    Love this recipe! Tried it when we had company and everyone loved them. i used fresh fruit toppings and maple syrup. Will definitely use this recipe again and again and again.