Whole Wheat Waffles
Crispy on the outside, tender and fluffy on the inside — these whole wheat waffles bring a nutty depth that white flour just can't match. Made with 100% whole wheat flour and a touch of honey, they're a hearty yet light breakfast that feels like a weekend treat but is easy enough for a Tuesday morning.
For 4 servings
- prep
Preheat the waffle iron.
Plug in your waffle iron and set it to medium-high heat. Lightly brush the plates with melted butter once they're hot.
- mix
Mix the dry ingredients.
1.In a large mixing bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt.2.Make a small well in the center for the wet ingredients.TIPWhisking aerates the flour, leading to lighter waffles. - mix
Whisk the wet ingredients.
1.In a separate medium bowl, beat the egg lightly.2.Add the milk, melted butter, honey, and vanilla extract.3.Whisk until everything is smooth and well combined. - mix
Combine wet and dry mixtures.
1.Pour the wet ingredients into the well of the dry ingredients.2.Stir gently with a spatula until just combined. A few small lumps are okay.TIPDo not overmix the batter. Overmixing develops gluten in the whole wheat flour and makes the waffles tough instead of tender. - bake · ~5 min
Cook the waffles.
1.Ladle batter onto the center of the hot, greased waffle iron.2.Close the lid and cook until the waffle is golden brown and crisp, about 4 to 5 minutes.3.Carefully remove the waffle and repeat with the remaining batter.TIPResist the urge to peek before steam stops billowing out of the iron. Opening too early tears the delicate crust. - serve
Serve immediately.
Serve waffles hot with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Sift the whole wheat flour, or whisk it vigorously, to break up clumps and incorporate air for a lighter waffle.
- 2Let the batter rest for 5 minutes after mixing — the bran absorbs liquid, giving a more tender texture.
- 3Cook each waffle until the steam nearly stops before lifting the lid, ensuring a crisp, golden exterior.
- 4Keep cooked waffles in a single layer on a wire rack in a 200°F oven to stay crisp without steaming.
- 5For extra-crispy waffles, substitute 1 tablespoon of the milk with buttermilk or yogurt.
- 6Leftover waffles freeze beautifully: cool completely, then freeze in a single layer before bagging.
Adapt it for your goals.
Buttermilk waffles
Replace the milk with 1 cup buttermilk and 1/4 cup milk (or thin with water). The acidity makes the waffles tangy and extra-tender.
banana pecanBanana-pecan
Mash 1 ripe banana into the wet ingredients and fold in 1/3 cup chopped toasted pecans. Adds natural sweetness and crunch.
veganVegan
Swap the egg for a flax egg (1 tbsp ground flax + 2.5 tbsp water), use plant milk, and substitute melted coconut oil for the butter.
gluten freeGluten-free
Use a whole-grain gluten-free flour blend (like oat or buckwheat) in place of whole wheat flour; add 1 extra tablespoon of milk.
savory herbSavory herb
Omit the cinnamon and honey, and whisk in 1/2 teaspoon each of dried rosemary and thyme. Serve with a poached egg and greens.
Why this is on our healthy list.
Rich in Dietary Fiber
Whole wheat flour provides three times more fiber than all-purpose flour, which supports digestion and helps you feel full longer.
Lower Sugar Than Classic Waffles
With only one tablespoon of honey sweetening the whole batch, these waffles have far less added sugar than typical recipes.
Good Source of B Vitamins
Whole grains are naturally rich in thiamin, niacin, and folate, essential for energy metabolism.
Protein from Egg and Milk
The combination of a whole egg and dairy milk adds about 9 grams of protein per serving, helping to build and repair tissues.
Frequently asked questions
Yes, but the waffles will be less hearty and may lack the nutty flavor. Use the same volume of all-purpose flour.
