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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:
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
- ⅛ 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!
Gina says
Is there a healthy oil I can use in place of coconut oil for this recipe?
Assistant to 100 Days (Amy) says
Hello Gina. Lisa uses coconut oil and butter somewhat interchangeably in her baking. Here is some information on oils: https://www.100daysofrealfood.com/2011/05/14/mini-pledge-week-10-no-refined-oils/. ~Amy
Angie says
Never mind! I see you've already answered it!
Angie says
When you use coconut oil, do you melt it first then measure it or measure it when it is still wax consistency?
Assistant to 100 Days (Amy) says
No, Angie, we typically measure it in liquid form. Here is more information on cooking with coconut oil: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/. ~Amy
Stormi says
I have no honey at the moment, but want to make these right this second! I have white sugar, raw cane sugar, and agave. Could I replace the honey with any of those, and if so.. how much would I use? Thanks in advance!
Assistant to 100 Days (Amy) says
Hi Stormi. We would swap honey out 1:1 with maple syrup. We don't use refined sugars, typically, in our recipes nor agave. I do not know what the exchange would be for those. Sorry. ~Amy
Amber says
I just made 3 dozen of these!! had my daughter try one, and she loved it! better then the pancakes and waffles i have made before! Actually she barley ever eats the ones i used to make! I will be using this recipe every time i make waffles now! they are now in my freezer and will be used throughout the weeks to come!! thank you for sharing!
Liz says
Can u premix the dry ingredients and store in the pantry ?
Assistant to 100 Days (Amy) says
Hi Liz. You can but you may have a difficult time trying to figure out just the right amount of liquid ingredients to add back in incrementally. ~Amy
Vernita Lovett says
How many calories per serving are these waffles?
Assistant to 100 Days (Amy) says
Vernita, we do not track nutrition information for our recipes. These posts help explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2012/09/19/why-are-americans-so-concerned-about-protein/,
and maybe this one as well - https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/. There are many tools available online to help you calculate. ~Amy
Shannon says
my boys and I just quadrupled this recipe! We are freezing them so they can have "toaster waffles" for breakfast again. They are so excited (and so am I as I have enough waffles to get us through the entire summer - I hope!) THANKS!! :)
Dhivya says
I love this waffle recipe! This is now my go to instead of the store bought pancake/waffle mix. My big surprise was that this was fluffier and much, much softer than the store bought mix, even though this was made with 100% whole wheat, not even white wheat flour. I'm not sure how this is possible but am very happy with the results. One question ... as is, my batter is very runny so I added a lot more wheat flour until I got a thick goop consistency. What is supposed to be the optimal consistency of the batter?
Assistant to 100 Days (Amy) says
Hi Dhivya. Glad you love the waffles. Me, too. This is one of my family's favorites. The batter should be pourable but not runny. Enjoy. ~Amy
Christina says
I want to make these this weekend. Do you use the coconut as a solid? Or do u warm it to be more of a liquid? One last thing, I would like to start using maple syrup but didnt like the brand we got. Do you have any suggestions?
Assistant to 100 Days (Amy) says
Hi Christina. You bring the coconut oil to a liquid form for this recipe. Here are tips on cooking with coconut oil: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/. We often buy the 100% maple syrup from Trader Joes or Earth Fare but we aren't really brand loyal. ~Amy
Lynn says
i love the recipe ideas i am getting i have been on this sight before and enjoyed it I am back because of a march i went to over the past weekend about chemicals in food ext. the other reason is ::::: out fridge is broke - and we don't have money to fix it now - so I am looking for smaller healthier recipes to use thank yoiu for your sight - it is enlightening
Martha says
Excellent! My kids ages 6,5,3,and 19ms. gobbled these up. Thanks for the fantastic recipe.
Carla Lopez says
i love these waffles, could the batter be used for pancakes too? I am not too fond of the banana pancake recipe you have listed. thanks!!
Assistant to 100 Days (Amy) says
Hi Carla. My kids prefer these made as pancakes! We do it all the time. :) ~Amy
Stacey M says
These waffles are amazing! Thanks so much! I'm pretty sure I'll even be able to get my very picky 14 year old to eat them!
Margaret Darazs says
Hi! I love your website. The recipe says that it is 4-5 servings. About how many waffles is one serving. I am feed six hungry kids! Keep on being awesome!
Assistant to 100 Days (Amy) says
Hi Margaret. I'd say 2 waffles are a serving. I can get up to twelve waffles from this recipe. :) Keep enjoying. ~Amy
LDale says
I love, love, love this recipe! It's become a weekly staple in my house. My son is the pickiest eater so but he LOVES these waffles. I made some changes. I use applesauce instead of oil and I add lots of hidden things so that I can get more healthy food into my picky eater. It depends on what I have on-hand but I've used pureed butternut squash, pumpkin, sweet potatoes, sometimes dark chocolate chips, and lots of ground flaxseed. We love it! Thanks for posting:)
Marcie says
These were fabulous and enjoyed by all in the house! I love not having to use an already made mix!
Alyssa M says
Just made these for breakfast and they were wonderful! Only had almond milk in the fridge but it worked fine. I only put in 1/2 cup of whole wheat flour as we're not used to all wheat flour yet, but we're getting there!
Haley says
I made these and my family really liked your recipe! Thank you, will use it again.
Cindy says
What is your process of freezing and reheating? My waffles never taste good when I freeze and reheat.
Assistant to 100 Days (Amy) says
Hi Cindy. Assuming we have leftovers, I put the waffles in a ziplock and remove as much air as possible and freeze. Lately, just going from freezer to toaster has worked quite well. :) ~Amy
Toni says
Hi,
Can you use Spelt flour with the same measurements?
Assistant to 100 Days (Amy) says
Hello Toni. I have mixed spelt in with my white whole wheat and had good results but have not tried a complete substitution. I do know that spelt can substitute 1:1 with regular whole wheat. It will result in a heavier batter than the white whole wheat. Let us know how it turns out! ~Amy
Rachael says
Can you please explain what 'white whole wheat flour' is? In New Zealand we have either white flour or wholemeal which is a lot heavier by looks than the flour you have used. I would love to find an alternative that is more kid friendly as I find wholemeal quite heavy going to eat even for me!
Assistant to 100 Days (Amy) says
Hello Rachael. The white whole wheat flour is 100% whole wheat but just a lighter wheat variety. Here is the link to the one we most commonly use: http://www.kingarthurflour.com/shop/items/king-arthur-white-whole-wheat-flour-5-lb. The texture is a really pleasant introduction for those moving into more whole grains. ~Amy
Monica says
Can I make this in a Belgium waffle maker? I never quite understood what made Belgium waffle batter different.
Assistant to 100 Days (Amy) says
Hi Monica. I am not sure but you can try. Belgian waffles are thicker with a lighter textured and deeper holes. They are also typically leavened with yeast and egg which makes them a bit crispier, too. Let us know the results. Good luck. ~Amy
Cathy says
What do you use to prevent them from sticking?
Assistant to 100 Days (Amy) says
Hi Cathy. I spray on a tiny bit of coconut oil. ~Amy
Melody Dean says
Can you explain if the coconut oil is 1/4 cup melted or 1/4 cup solid form?
Assistant to 100 Days (Amy) says
Hi Melody. It is melted. Here is some information on cooking with coconut oil: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/. Enjoy. ~Amy
Monica H. says
Can you substitute almond flour? Can't wait to try!
Assistant to 100 Days (Amy) says
Hello Monica. We've not tried it with almond flour. If you do, let us know how they turn out. ~Amy
Katy G says
Yummy Waffles...they're what's for breakfast here! I make them belgian style, so I only get about 4 out of the mix.
CJ says
Thanks for another delicious recipe! These waffles are awesome. Since my daughter is allergic to eggs, I use the flax + water substitute and they turn out perfectly. I keep leftover waffles in the freezer and they thaw out and crisp up great in the toaster. We like them with maple syrup but they are also quite delicious dipped into plain yogurt that has been flavoured with your berry sauce.
Tara says
Can you explain the process or exact ingredients for me? My daughter also cannot have eggs
CJ says
Hi Tara - For each egg in the recipe, you combine 1 TBSP flax meal + 3 TBSP water and put it in the fridge for a minute or two before adding it to your recipe. I've used this substitution in all kinds of baked goods - cookies, muffins, breads, birthday cakes, etc. and it has always worked out perfectly.
Corrie says
Do you know if this batter can be frozen once mixed? I prefer to make them fresh (without the hassle of mixing up the dough) - or how long will it keep in the refrigerator?
Assistant to 100 Days (Amy) says
Hi Corrie. Once mixed with wet ingredients, the baking soda/powder is activated. If not used within a short time, your waffles would turn out pretty flat. It is a better bet to make the whole recipe, freeze the waffles and use as needed. Hope that helps. ~Amy
Melissa says
So many awesome ideas but so much gluten. Do you have any GF menus?
Assistant to 100 Days (Amy) says
Hi Melissa. We do not have menus that are specifically gluten free. You are welcome to adapt the recipes to work for you. Here is a post that one of our team members did on gluten allergies which includes a few recipes: https://www.100daysofrealfood.com/2012/06/28/food-allergies/. Also, Deliciously Organic: http://deliciouslyorganic.net/ offers many gluten and grain free options. ~Amy
Amy says
Made these this morning with homemade oat milk and flax "eggs". They were delicious! Thanks for posting healthier versions of basic recipes.
Julie says
How many waffles does this recipe make?
Assistant to 100 Days (Amy) says
Hi Julie. I make these a couple days a week and typically get about a dozen. ~Amy
Ginger Young says
These waffles are wonderful ! Thank you Lisa:)
Cassie says
I would love to make these waffles for my baby! He is only 8 months old and can't eat products with honey. Do you have any suggestions for the recipe?
Assistant to 100 Days (Amy) says
Hi Cassie. Maple syrup is a common substitution for honey. ~Amy
Marcie says
Honey is okay for children under one when it is baked or cooked into something. It's the raw honey that is not safe! I had the same question when it came to feeding my baby graham crackers since they had honey, but the ped explained that those were okay.
Erin Edwards says
I made these waffles for our lunch today, I've been cooking from scratch for many years now because it's cheaper to buy a few whole ingredients and they last longer. This is my favorite waffle recipe we've tried. I don't think we'll have to look any further. Thank you for all your research and your facebook posts. I really think you make eating whole food seem simple and accessible. We can't afford organic on most things but we get it where we can.
Thanks!
Rebecca says
Hi. I am a little confused on the white whole wheat flour. I've been reading on your site for the last week or so (I'm hooked, excited and overwhelmed), but unable understand the difference from white flour and white whole wheat flour. I just always thought if it is whole wheat, it is not white. Thanks. :)
Assistant to 100 Days (Amy) says
Hi Rebecca. The flour we use in this recipe and in many others is King Arthur's white whole wheat. It is a 100% whole wheat flour but from a lighter variety of wheat. Hope that answers your question. ~Amy
Edward says
Is there a certain type of cream cheese that is healthiest to use for this recipe? Thank you!
Assistant to 100 Days (Amy) says
Hi Edward. We buy organic full fat cream cheese. ~Amy
3adorablekids says
First clean food grocery outing yesterday. Made these for my kiddos this morning who are used to white flour, sugar, etc. They loved them! Was amazing how they also gobbled up the blackberries and blueberries right along with them. I had mine with honey and blueberries. My middle child is already excited about his waffle pb&jelly sandwiches that will be in his lunch this week! We're getting healthier and smarter about our food one step at a time :-)
Yadida says
I tried using coconut oil and melted it first and as soon as u add it to the cold milk it turns solid:(
Assistant to 100 Days (Amy) says
Hi Yadida. Usually, if you stir the oil in as you pour it blends in fine. You could also allow your colder items to sit at room temperature for a bit before you stir in the the warm oil. Hope that helps. ~Amy
Terry says
Made these for a chicken and waffles dinner. Big hit'!