Fitness / March 22, 2024

Whole Wheat Waffles Recipe

Whole Wheat Waffles are fluffy and crisp—everything you love about these scrumptious square servings but with the nutrients that make it a part of a square meal.

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I’m not going to wow you with the inclusion of a previously unknown fruit from an island only recently discovered off the coast of Indonesia. I’m not going to fascinate you with a new cooking technique (“Make a stir-fry using only oven mitts!”). I’m not going to charm you with an anecdote culled from my childhood. Nope. None of that. I’m just going to tell you about whole wheat waffles.

How can I do this? That’s easy. Whole wheat waffles are charmingly basic with a slight alteration that makes them also healthy. They will work with any side dish, any topping. They will appeal to any diner, young or old, picky or open-minded. In short, they can speak for themselves.

Are Whole Wheat Waffles Healthy?

There’s not a lot to waffle batter, and what there is won’t really shake the foundations of your diet either way. We do use whole wheat flour, which has fiber and nutrients its all-purpose counterpart doesn’t have but I can’t consider this “health” food. As for your particular diet, there’s a very good chance you would need to replace the whole wheat flour; and if you did that, you couldn’t call them Whole Wheat Waffles. You’re better off searching among the long list of waffle recipes we have featured on FFF for something that appeals to your diet than alter this recipe to the point it’s unrecognizable and its name becomes a misnomer.

Is Waffle Batter and Pancake Batter the Same Thing?

Though they do seem very much alike, there are differences that separate waffle batter from pancake batter. Let’s call them brunch brothers. Apart from the obvious—pancakes are usually round and done on a griddle while waffles are crispy on the outside, square, and done in an iron—the batter itself is also different. Basically, waffle batter is just… more. It’s thicker and has more baking powder (so, lighter and crispier). Can you use, say, pancake batter in a waffle iron? Well, there’s nothing physically stopping you, but the batter will be thin and may spread out more, resulting in a thinner, less crispy waffle. It probably won’t be as fluffy. You would need to add extra flour and cook the batter longer. Best of luck!

INGREDIENTS

1 1/2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1 large egg
1 1/2 cups lukewarm milk
5 tbsp melted butter or 1/3 cup vegetable oil

INSTRUCTIONS

Preheat

Your waffle iron to get it ready for cooking.

Mix Dry Ingredients

By combining flour, baking powder, salt, and sugar in a large bowl.

Combine Wet Ingredients

In a separate bowl, including the egg, milk, and melted butter or oil.

Make Batter

By mixing wet ingredients into dry until just combined for a light texture.

Cook Waffles

By spooning batter into the iron and cooking until golden and crisp.

Serve Hot

With toppings of choice for a delicious breakfast.

DEVOUR!

Enjoy your freshly made whole wheat waffles.

FAQs & Tips

How do I store whole wheat waffles?

Let them cool completely then store them in an airtight container in the fridge for up to two days. You can also wrap them in plastic individually. You can also freeze them for up to four months. If you plan on stacking them, put a piece of parchment paper between them. You can also flash freeze them by laying them out on a cookie tray and putting the whole thing in the freezer until they’re solid. Then you also have the option of just putting them in a freezer-safe bag. To eat them again, toast them straight from frozen like you would an Eggo.

Can I prep these waffles in advance?

Yes and yes. Yes, you can make the batter in advance and then let it relax in the fridge. This is something I encourage more when dealing with the gluten-filled all-purpose flour, but with whole wheat flour, it’s less of a concern. That said, the baking powder should benefit from the added time, meaning you should get fluffier waffles. The flavors will also meld and the flour will get a chance to fully hydrate, which should all lead to better waffles. And yes, you can make these waffles then store them in a low-heated oven to keep warm until your guests arrive. Just don’t stack them or they may get soggy.

Why do I need to use lukewarm milk?

Because lukewarm milk does a lot of things that cold milk can’t do (or has difficulty doing). For starters, lukewarm milk helps the ingredients blend together more easily. The warmth also helps distribute the leavening agents (i.e. baking powder) evenly. That means fluffier waffles. Last, it should make for a smoother texture by getting all the ingredients to the same temperature; so no cold clumps of butter in this mix!

Can I use baking soda instead of baking powder?

Baking powder contains baking soda, so in a way you already are. The difference is that powder also contains an acid (cream of tartar, usually), which is necessary to get that rising reaction out of the soda. If you used soda instead, you would need to greatly reduce the amount used. Too much and its bitterness will overwhelm the taste of your waffles. The acid in the milk would activate the baking soda but you may also find you’d need to add more acidity, like lemon juice. Put simply, using baking powder is much simpler.

Should I use the butter or vegetable oil?

Butter provides better flavor (in my opinion) and a creaminess to the waffles you won’t get with the oil. Of course, this may be the reason you opt for vegetable oil, which is more neutral in flavor. It’s also healthier, not having as much saturated fat as butter.

Serving Suggestions

Unless you’re making these waffles for “brinner” (that’s “brunch for dinner” for the uneducated!), I’m going to make some suggestions you typically have first thing in the morning. We’ve mentioned pancakes a few times in this recipe so it just feels right to point to a specific recipe, like these Paleo Gluten-Free Sweet-Potato Pancakes. Want eggs beyond the one in your waffles? Eggs Benedict with homemade hollandaise sauce is the ticket. And for a breakfast you can consume standing up (though I don’t recommend it), have an Oatmeal Smoothie.

Whole Wheat Waffles

Whole Wheat Waffles are fluffy and crisp—everything you love about these scrumptious square servings but with the nutrients that make it a part of a square meal.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 5

Servings

Calories 249kcal

Author FoodFaithFitness

Ingredients

1 1/2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1 large egg
1 1/2 cups milk lukewarm
5 tbsp melted butter or 1/3 cup vegetable oil

Instructions

Preheat your waffle iron according to the manufacturer’s instructions.
In a large bowl, whisk together the whole wheat flour, baking powder, salt, and sugar.
In another bowl, beat the egg and then mix in the lukewarm milk and melted butter or vegetable oil.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Spoon the batter onto the preheated waffle iron and cook according to the manufacturer’s instructions until the waffles are golden brown and crisp.
Serve the waffles hot with your favorite toppings such as fresh fruit, yogurt, or a drizzle of maple syrup.
DEVOUR!