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. 5 stars
    YUM! The batter was so wet, I wasn’t sure how these would turn out, but they are scrumptious!! And surprisingly filling for how light and fluffy they are. I would only offer one thought- they made twice as many waffles as stated! I doubled the recipe to get 8 waffles and instead got 17! Which is a blessing- we have breakfast for a few days now!

  2. I made these for my wife, she would like to know the calories per serving ( 1 waffle), and how much carbohydrates per serving also. These were really good! And I’ m not usually a pancake or waffle person. I think it’s because I’ve never had them with whole wheat flour. I would make these more often!

    1. Hi Matt, all the nutritional facts are located in the Notes section, you just have to click on the word Nutritional Facts and it’ll display everything. Glad to hear you all enjoyed them. – Nicole

  3. 4 stars
    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!!

  4. 5 stars
    I tried a few different recopies for whole wheat waffles and this was by far the best.
    I use this for pancakes as well.


    1. 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.

      1. 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

  5. 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.

  6. 5 stars
    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!!!

  7. Heather Baertlein

    5 stars
    So delicious!! We also made a batch gluten free (Bob’s 1:1) and the recipe worked great with that as well!!

  8. 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 ?

    1. 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

      1. 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!

  9. 5 stars
    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!!!!

      1. 100 Days Admin

        We have not tried, but other readers have said this recipe doesn’t work with a Belgian waffle maker. – Nicole

  10. Alicia Bourbeau

    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!

  11. Stephanie Morse

    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.

  12. 4 stars
    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.

  13. 5 stars
    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!

  14. 5 stars
    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!

  15. 5 stars
    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!

  16. 5 stars
    This looks like a yummy recipe, and way healthier tha my frozen toaster waffles ! Do Know the calories and serving size ? Thanks !

    1. Just under the recipe is ‘nutritional facts’ and if you click to expand you get the information. Very disappointing as it is 63% saturated fat!, 41% cholesterol! and 322 mg sodium. Only 162 calories per serving though. Won’t work on our guidelines for ‘heart healthy’ diet.

  17. 5 stars
    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.

  18. 5 stars
    Hi 100 DORF gang! Just a quick typo in the directions. You mention add oil but it should read melted butter – a small nuance but wanted to let you know!

    BUT these are so delicious and twin toddler approved

  19. 4 stars
    So on the instructions it says to wisk together the eggs, milk, “oil” honey cinnamon and baking soda, but on the ingredients list there’s no call for oil, I used the melted butter it calls for on the list instead of the oil. They came up good and my kids loved them, I was just a bit confusedwhen following the instructions.

  20. 5 stars
    Just made these. We all enjoyed the taste. Our newly picky 2 year old ate these without maple syrup! But they seemed a little “packy” but I’m sure it had to do with my slight variations. Definitely trying again soon! Thanks

  21. 5 stars
    Hi, would this work with coconut flour?
    I have a whole jar and have been experimenting (not this recipe), though batter comes out like a mousse with coconut flour.
    any thoughts?

    thank you

    1. Amy Taylor (comment moderator)

      We have not adapted this recipe for coconut flour. Let us know if you give it a try. Coconut flour absorbs a lot more liquid.

      1. 4 stars
        I used shredded zucchini and chopped blueberries in mine. I’m thinking it might be better with the coconut flour because it got a little watery and I had to add a lot more flour.

  22. Just made these for my granddaughter. They are very light and fluffy. I did add Mexican vanilla. Gives a good flavor. Other than that, didn’t change a thing.

  23. 4 stars
    The waffle mix did not get crispy no matter how long it was cooked… (forgot a waffle in the maker for 30 mins while on high heat… the waffle was still soggy when I opened it to clean out the waffle maker)

    But other than that the waffles did taste great!

  24. 4 stars
    I found batter to be to watery. I warmed up eggs and milk so melted butter wouldn’t clump. My family enjoyed it so it was a win.

  25. 2 stars
    in this recipe it says to add oil but there’s no oil present in the ingredients. so i added the 1/4 cup of butter, and it turned out lumpy. is that supposed to be the oil ? very confused .

    1. Stella Caverly

      4 stars
      I’m not certain, but I think the butter is meant to be the oil. Did you melt it? It shouldn’t be lumpy if the butter is liquid, maybe try mixing some more? Good luck!

      1. 4 stars
        I was confused about the oil too but they meant melted butter. I avoided the butter clumping by warming up eggs and milk to room temperature.

  26. 5 stars
    These turned out AWESOME! I did tweak a bit to make vegan for myself (chia seed instead of egg, almond milk, & coconut oil) & added a teaspoon of vanilla. Holy crap were these amazing!! Definitely making again thank you :)

      1. 5 stars
        I do 1 tbls chia seeds or flax seed mixed with 3 tbls water – let it sit for 10 min. That replaces one egg.

  27. 5 stars
    Our family, including a two year old, loves this recipe so we make it every Sunday! I have been tweaking the recipe over time and here is my favorite variation: add 1/4 ground flaxseed, 1/8 cup chia seed, substitute 1/4 cup whole wheat flour with almond flour, substitute honey with 1 smashed banana, substitute milk with unsweetened almond milk, double cinnamon, remove salt, and add 1 tsp vanilla.

    We then top the waffles with Greek yogurt and fresh fruit, almond butter, or peanut butter.

    For chocolate lovers, we occasionally do another variation of the above and add 1/4 cup cocoa powder.

  28. I really liked trying out the recipe it worked perfectly even if I didn’t use honey. :) :) :) :) :) :) :) :) :) :) :) :)

  29. I must be too new at this! The ingredients doesn’t have oil, but the directions say and oil….I missed something didn’t I!!!!

    1. I took the 1/4 cup of melted butter in the recipe ingredients as the “oil” it asked for since it is listed in the instructions to mix in the order it was written on the ingredient list.

  30. 5 stars
    My family loves this recipe better than the “old fashion” ones I used to make. I make these almost every weekend now! Delicious!

  31. 5 stars
    These are delicious! I followed the recipe exactly except for I also added a couple of tablespoons of milled flaxseed and about a tablespoon of chia seeds. They came out of my waffle maker perfectly and easily. I just added a tiny bit of butter between each waffle and it worked just fine. My two year old who is generally very picky approved them and said, “mmmm, yummy triangles!” That is a huge win in my book.

  32. Hi there, I noticed that unlike some other recipes I’ve seen, you don’t add sugar to the mix (which is great; I eat too much sugar in a typical day!). Do they still come out tasty without adding syrup? Also, what happens if you make these without the baking soda?

  33. 5 stars
    These waffles were awesome. Thank you for the recipe. Instead of using all wheat flour, I substituted 1/2 cup for 1/4 almond flour, and 1/4 flax meal.

  34. I have made these waffles a few times and they are good, but they come out floppy, like pancakes. Any suggestions for making them crisper? I did leave one batch in the waffle iron for a bit longer but they came out a little burned. :(

  35. 4 stars
    Hello, first of all I really enjoy these ww waffles. I already made them a couple of times now and they go well into my diet. However, 9 out of 10 the waffles stick to the waffle iron and mostly split in half. I’m following the instructions of my waffle maker and using the ingredients as shown, except I use olive oil. I also oil the irons when they’re heated up and then pour the waffle mix. The waffle iron I use is Tefal King Size WM753D and it has a non-sticking surface.
    Do you have any tips to prevent the sticking and falling apart?

  36. Well, I tried this today and it was a kitchen fail. I subbed almond flour since I only had whole wheat pastry flour. I suspect this was my culprit. My batter was extremely wet and basically evaporated in my waffle maker, leaving a burning crust stuck to the grates…anyone else had a similar problem? Is it my flour that was the guilty party? It smelled so good before it started burning, so I really want to try it again.

    1. Amy Taylor (comment moderator)

      Hi. We’ve no experience making this recipe with almond flour but I do imagine that was the issue. :)

  37. 5 stars
    These are great waffles! I have found it difficult to transition to whole wheat because my picky 11 y/o does not like the texture, she loved these waffles. I did not have honey so I used pure maple syrup instead, it worked perfectly.

  38. 3 stars
    Good, nutty taste, but it didn’t rise very much. The batter was initially too liquidy, so I added another 1/2 cup flour. If I make this recipe again, I’ll use half all-purpose flour and maybe increase the baking powder. I’ll probably go back to my old recipe, though, or some combination of the two.

  39. I’ve tri d this recipes twice they are soo good. I freeze the leftovers and put them in the toaster each morning for breakfast. Thanks for sharing this awesome recipe!

  40. Hi for the Whole Wheat Waffles or pancakes. Says for Waffles to cook in Waffle Iron. You would just do the Pancakes how each person makes there own pancakes?

  41. 5 stars
    After my toddler became obsessed with Van’s waffles for breakfast I decided I better start making my own. I do a batch of these every week or so and freeze the quarters. He loves them! I use regular whole milk and butter. I did try using vegetable oil once, but found it made the batter much denser, taking longer to cook and then almost impossible to pry out of the waffle iron.

  42. 5 stars
    This is my go-to recipe, they expand so much in the waffle maker that even making half the recipe I get like 4-5 waffles. I halved the recipe because I usually just make these for myself.

    I made the mistake of using 1 tsp of baking SODA one time and they came out as you would expect, I still ate them though. I use 1 eggs worth of Kirkland liquid egg whites (so 3tsp) and unsweetened vanilla almond milk. I’m a blasphemous woman and use sugar-free “maple syrup” because I’m already eating 463 calories worth of waffles!! Sometimes when I can spare the calories and am having a late breakfast (think 12pm breakfast) I also cook some egg whites so I can hold myself over until dinner :)

    You don’t even need fancy white whole wheat flour, I use regular ol’ $1,50 bag of whole wheat flour and they always come out amazing!

  43. I have this recipe printed out from a while back. I added vanilla extract, flax meal and chia seeds to the recipe and my kids gobble it up. The older recipe states you use coconut oil, not butter. Have your thoughts on coconut oil changed?

  44. 3 stars
    I’ve tried this recipe multiple times in the past and it always turned out great. Tonight I made it with white flour because I was out of whole-wheat and it was waaay too runny. I had to add an additional cup of flour. Did the recipe change recently or would it really matter if I used whole wheat rather than white flour?

    1. Amy Taylor (comment moderator)

      Hi there. Nope, the recipe has not changed. The consistency would be different with white flour because whole wheat absorbs more liquid.

  45. 5 stars
    The best whole wheat waffles ever! Makes a perfect batter! I have tried it with whole white wheat and whole wheat pastry flours! I have uses buttermilk and whole milk, works beautifuly either way!

  46. I made these waffles following the recipe to a T and the batter was so runny! I had to thicken it up with more flour!

  47. I made these for my daughters playdate and they were delicious. I used extra Virgin olive oil, a little extra honey and a teaspoon of vanilla essence. I also made the batter about 1 hour in advance.
    Highly recommend, yummie and didn’t feel to naughty – till ice cream and maple syrup was put on top (luckily they also loved the blueberries and strawberries :-))

  48. 5 stars
    I made the recipe exactly and they were perfect. The batter did seem thin but once I put it in the maker they turned out great. It made 6 waffles (3 rounds of 2 each). I have one of those square, no-flip, waffle makers. We had these with Maple syrup. The kids loved them. Thanks for the great recipes!!!!

  49. Brenda Bryan-Wood

    4 stars
    I made these, and I was skeptical as I used Hodgson Mill 100% stone ground whole wheat flour, and the batter seemed very thin. So I added about 1/2 cup of oats to fill it in a bit. They turned out very good. A hearty waffle. Would have been really good with blueberries.

  50. We love these! Takes about 4 min each set in my waffle maker. And I only have the $10 Walmart waffle maker. It is best if you make the batter the night before or let it set for a while in the morning. And the kids love the leftovers in their lunches w cream cheese on them.

    1. 5 stars
      Good to know they can be frozen. I use waffles for egg sandwiches, apple peanut butter sandwiches, just about any kind of breakfast sandwich imaginable. It makes mornings fast and easy.

  51. 5 stars
    Loved them! A super easy recipe and the waffles are delicious. They are light and very tasty especially with warm maple syrup. They took about 5 minutes on my waffle iron. Can’t wait to try them with blueberries in batter!