Best-Ever Whole Wheat Waffles

Crisp and fluffy Whole Wheat Waffles do it all, from Sunday breakfast to make-ahead school-morning treat to lunchbox sandwich alternative.

Do you have any recipes in your repertoire that you feel like you couldn’t live without? Recipes that are so essential to the way you feed your family, that you’re not sure how you would manage, day-to-day, without them?

Best-Ever Whole Wheat Waffles are one of those recipes for us. They are healthy and whole, easy to make, crisp, fluffy, and perfectly basic. I can be assured that everyone in the house, even the picky eaters, will love them. And they store beautifully in the freezer.


Thank you, breakfast gods, for these waffles!

Best-Ever Whole Wheat Waffle Specs

So, what makes these so great?

For starters, we use whole, healthy ingredients, including 100% whole wheat flour for plenty of fiber and vitamins.

We also add a splash of vinegar to the batter. This secret ingredient helps the waffles achieve that extra-fluffy texture you know from buttermilk pancakes. Yum!

These waffles are also real workhorses in a house with kids. Of course, they make a welcome Sunday breakfast, topped with fresh fruit and a drizzle of pure maple syrup. But they taste just as amazing reheated in the toaster oven for a quick weekday breakfast or a new spin on lunchbox sandwiches.

In fact, making waffle sandwiches is one of my favorite ways to use leftover waffles. Try these tasty and nutritious fillings (that each include a protein to round things out!)

  • Cottage cheese, raisins, and cinnamon
  • Peanut butter and banana slices
  • Ham and cheese
  • Egg and spinach

The biggest reason these waffles are so versatile is that they freeze amazingly well. This recipe makes a really BIG batch of waffles, so you can store the leftovers in gallon-sized freezer bags for quick eats.

waffles in freezer bags

Compared to store-bought freezer waffles, these homemade whole wheat waffles are healthier, less expensive, and made with a lot more love!

Choose a Good Waffle Iron

If you don’t already have a waffle iron, I recommend this Cuisinart model. It’s affordable and compact, and it makes thin American waffles.

Even though Belgian waffles (the thicker ones with big pockets) have that extra-crispy texture and European allure, I find that the thinner American waffles are easier for kids to manage, especially when you fold them in half to make a sandwich.

It’s also easier to freeze and reheat the thinner waffles, AND the waffle iron is easier to clean, with just a swipe of a paper towel.

Rest assured, though: Best-Ever Whole Wheat Waffles will work in any type of waffle iron. Enjoy!

Best-Ever Whole Wheat Waffles

Best-Ever Whole Wheat Waffles
Serves: 4
  • 2 + 3/4 cups whole wheat flour
  • 3 cups whole milk
  • 6 tablespoons butter
  • 3 eggs
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon vanilla extract
  • 1 tablespoon pure maple syrup
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  1. Plug in waffle iron to preheat.
  2. In a large mixing bowl, whisk together milk and apple cider vinegar.
  3. Melt the butter in the microwave, then add it to the bowl along with the eggs, vanilla, maple syrup, and vanilla. Whisk again until well-combined.
  4. In a separate mixing bowl, stir together flour, baking soda, and salt.
  5. Dump the dry ingredients into the wet ingredients, and stir until just combined. Some lumps are OK!
  6. Pour batter into the waffle iron, one half cup at a time, and cook until golden brown and crispy.
  7. Cool leftover waffles completely before storing in freezer bags in the fridge or freezer.
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Lara says:

I love wheat waffles instead of flour waffles because wheat is healthier. Thanks for sharing this recipe. I would try it out.

Hi, Terita! These were wonderful. I made them this morning and my family gobbled them up. I was a little worried with how the ACV would make them taste but they were awesome and no one noticed the ACV as an ingredient. Thanks for sharing! Definitely saving this one.

Terita says:

Thanks for sharing, Courtney!

Bellanna says:

Added some 2 shredded apples. Now they are even better! Thanks fire the yummy recipe.

Mira says:

Can these be made with anything other than whole milk? Nut or plant milk? And if so, how does that change the vinegar addition, if at all?

Terita says:

Hi Mira,
I’ve never tried them with a plant-based milk, or without the vinegar, so I’m not sure. If you try it, please let us know how it turns out!

Jessica Farrow says:

Thanks for the recipe. Your directions lack when to add the milk and you say to add the vanilla twice. Can you give some

Healthy, Happy Eaters.
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Join over 100k + subscribers and get family-friendly recipes, picky-eater strategies, lunch-packing tips and more, delivered each week to your inbox.