Best-Ever Whole Wheat Waffles

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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.

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

Crisp and fluffy Whole Wheat Waffles do it all, from Sunday breakfast to make-ahead school-morning treat to lunchbox sandwich alternative.
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Waffles, whole wheat
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8 servings
Calories: 305kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Original Recipe: 
  • 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
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 305kcal | Carbohydrates: 37g | Protein: 11g | Fat: 13g | Sodium: 511mg | Fiber: 5g | Sugar: 7g

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25 Comments

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.

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?

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!

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

Hi Grace, it’s typically ok to use a waffle recipe as pancakes. The trickier one, I find, is taking a pancake recipe and using it for a waffle. Pop in and let us know how you did!

Thanks for the recipe. I plan on making these in the am for my 1yo. I’m looking for high-calorie, nutrient-rich recipes to help my tot gain weight. I’ve hit the jackpot on this site!

Hi Nicole! Thanks for pointing that out. We actually made some tweaks to this recipe (we live at a higher altitude and our techniques weren’t working for people at lower altitudes!) so you don’t need to use the vinegar anymore. I updated the post to reflect the changes. Enjoy!

Would it be possible to post the old version of this recipe that included the apple cider vinegar along with this new version? We loved it and used it all the time. I just wish I had written it down. I’m not sure why but the new version is just not the same when I make it.

We will try and get the old version added! Here it is:
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

hi, i wonder if you can post the original recipe. this new one isn’t working for me but the first one was great. i live at altitude 4500ft, and that’s probably why i need the original recipe. also the current recipe says 1.5c of flour for 8 people which doesn’t sound right to me. thanks for making this recipe and sharing it!!

We will try and get the old version added! Here it is:
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

I think this recipe has changed a bit since we last made it. We used apple cider vinegar and maybe less butter. Do you still have the older version of this recipe? Thanks!

We will try and get the old version added! Here it is:
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