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.
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.
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
- 1.5 cups whole milk
- 1/3 cup butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- 1.5 tablespoons cups whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Plug in waffle iron to preheat.
- In a large mixing bowl, whisk together milk, egg, vanilla, maple syrup, and melted butter.
- 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.
- In a separate mixing bowl, stir together flour, baking powder, and salt.
- Dump the dry ingredients into the wet ingredients, and stir until just combined. Some lumps are OK!
- Pour batter into the waffle iron, one half cup at a time, and cook until golden brown and crispy.
- Cool leftover waffles completely before storing in freezer bags in the fridge or freezer.
- 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
- 11/2 teaspoons baking soda
- 1/2 teaspoon salt