Best 20 Whole Wheat Waffles Recipes

WHOLE WHEAT OAT WAFFLES

Steps:

• Preheat a waffle maker according to manufacturer's directions.
• Whisk whole wheat flour, all-purpose flour, oat flour, sugar, baking powder, and salt together in a bowl. Whisk egg yolks, milk, canola oil, and vanilla extract in a separate bowl. Beat egg whites in a third bowl (not plastic) with an electric mixer until soft peaks form when you lift the beaters straight out of the beaten eggs, 1 to 2 minutes.
• Make a well in the dry ingredients and pour the milk mixture into the well; mix batter until smooth. Gently fold the egg whites into the batter, retaining as much volume as possible. Let batter stand until slightly thickened, about 5 minutes.
• Pour 1/2 cup of batter, or amount recommended by the manufacturer, onto the waffle maker; close lid and bake waffle until browned and crisp, 2 to 4 minutes.

BELLA'S WHOLE WHEAT BELGIAN WAFFLES

Steps:

• Combine flour, sugar, baking powder and salt in a bowl.
• Add milk, eggs and oil to the dry ingredients and mix until combined.
• Use approximately 1/3 cup of batter per waffle.
• Bake on waffle iron as per manufacturers instructions.
• Note: My original posting of this recipe did not include salt. I didn't really miss having salt in this recipe, but I thought the first reviewer of this recipe probably had a point about blandness, so I amended the recipe to include 3/4 teaspoon of salt. Other comments have prompted me to add vanilla to the recipe, with wonderful results. Thanks for your comments!

WHOLE WHEAT BANANA WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions. Grease the inside of the waffle iron.
• Mix all-purpose flour, whole wheat flour, baking powder, and salt together in a bowl. Whisk milk, bananas, canola oil, eggs, and vanilla extract together in a separate bowl; stir into flour mixture until batter is moistened with a few lumps.
• Spoon about 1/4 cup batter into preheated waffle iron and cook according to manufacturer's instructions.

WHOLE WHEAT-OAT WAFFLES

Steps:

• Syrup:
• Bring lemon zest, sugar, and ⅔ cup water to a boil in a heavy medium saucepan, stirring until sugar dissolves. Cook (do not stir) until a thin syrup forms, 6-8 minutes. Add blueberries and bring to a simmer. Reduce heat to medium; cook, stirring constantly, 2 minutes.
• Transfer 2 Tbsp. syrup to a small bowl, add cornstarch, and stir until smooth. Add back to syrup; simmer until thickened, about 1 minute. Remove from heat. Fish out lemon zest and discard. Squeeze in lemon juice to taste and let cool slightly.
• Waffles and assembly:
• Whisk flour, oats, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add yogurt, then melted butter, then egg to well. Using a fork, stir together wet ingredients, then mix, incorporating dry ingredients a little at a time, until a lumpy batter forms.
• Heat waffle iron on medium-low. Lightly coat with nonstick spray and pour a heaping ½ cup batter onto iron (or up to 2 cups if using a larger one). Cook until waffles are golden brown and cooked through, about 5 minutes. (Keep warm on a baking sheet in a 300° oven if desired.) Repeat with remaining batter, coating iron with more nonstick spray as needed. Serve with butter and warm syrup.

WHOLE WHEAT AND FLAX WAFFLES

Steps:

• Mix dry ingredients.
• Mix wet ingredients separately.
• Mix dry and wet together whisk until smooth.
• Pour about 3/4 of a cup of batter at a time onto the waffle iron.
• You will begin to see steam coming out of the iron.
• Cook the waffles until the steam is almost gone.
• Any waffles we don't eat right away get put into the freezer, and we pop them in the toaster for a quick breakfast or snack.

WHOLE WHEAT COCONUT OIL WAFFLES

Steps:

• Preheat a waffle iron according to the manufacturer's instructions.
• Whisk flour, sugar, baking powder, and salt together in a bowl; make a well in the center of the flour mixture.
• Beat milk, coconut oil, egg, and vanilla extract together in another bowl; pour into well in the flour mixture and stir until batter is just combined.
• Ladle batter into preheated waffle iron and cook until golden and crisp, 2 to 5 minutes.

WHOLE WHEAT PECAN WAFFLES

Steps:

• Preheat waffle maker. Whisk together first 4 ingredients. In another bowl, whisk together egg yolks, milk and oil; add to flour mixture, stirring just until moistened., In a clean bowl, beat egg whites on medium speed until stiff but not dry. Fold into batter. Bake waffles according to manufacturer's directions until golden brown, sprinkling batter with pecans after pouring. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a freezer container. Reheat waffles in a toaster or toaster oven on medium setting.

VEGAN WHOLE WHEAT BANANA FLAX WAFFLES

Steps:

• In a large bowl, mix together the dry ingredients. In a large measuring cup, mix the wet ingredients. Pour the wet into the dry and blend using a hand mixer on a low setting until you get a smooth batter.
• Heat a waffle iron and spray with oil. Pour in the batter and cook until it stops steaming and the waffles are browned.

WHOLE WHEAT CHOCOLATE WAFFLES

Steps:

• Whisk all-purpose flour, whole wheat flour, flax seeds, hemp seeds, baking powder, cinnamon, and salt together in a bowl.
• Whisk 1/2 cup warm milk, eggs, vegetable oil, and vanilla extract together in a separate bowl. Pour over flour mixture; mix until batter is just combined.
• Combine 1/4 cup milk, brown sugar, cocoa powder, and butter in a small microwave-safe bowl. Heat in the microwave until butter is melted, 20 to 30 seconds. Stir well until sauce is smooth. Pour half of the sauce into another bowl; set aside.
• Preheat a waffle iron according to manufacturer's instructions. Grease with cooking spray.
• Spread a thin layer of batter in the iron using a spatula. Pour some of the chocolate sauce on top. Cover with another layer of batter. Close and cook until golden brown, 3 to 5 minutes. Repeat with remaining batter.
• Drizzle reserved chocolate sauce over waffles before serving.

WHOLE-WHEAT PEANUT BUTTER WAFFLES

Steps:

• 1. In the bowl of an electric mixer fitted with the paddle attachment, combine the first 8 ingredients.
• 2. Preheat a waffle iron. When it is hot, spray its surface lightly with the cooking spray or brush it with the butter.
• 3. Fill a medium-size ladle with batter and pour it onto the waffle iron. Cook until the waffle is golden brown and a toothpick inserted into the middle comes out clean, approximately 3 to 5 minutes. Serve hot with maple syrup and butter or fresh berries.

WHOLE WHEAT WAFFLES WITH HONEY-PEANUT BUTTER SYRUP

Steps:

• Heat waffle maker. If necessary, brush with vegetable oil before batter for each waffle is added (or spray with cooking spray before heating). In medium bowl, beat egg whites with egg beater until foamy. Beat in remaining waffle ingredients just until smooth.
• Pour about 3/4 cup batter from cup or pitcher onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter.
• Meanwhile, in small microwavable bowl, mix honey and peanut butter. Microwave uncovered on High 40 to 60 seconds or until warm; stir until smooth. Serve with waffles.

CINNAMON-RAISIN WHOLE WHEAT WAFFLES

Steps:

• Make the spread: beat the cream cheese and heavy cream together in a small bowl with a hand-held mixer; beat in the cinnamon and sugar; cover and refrigerate until needed (keeps for up to 5 days).
• Make the waffles: if your raisins aren't moist and plump, place them in a heatproof bowl and pour boiling water over them; let the raisins steep for a minute, drain, turn out onto a paper towel and pat dry; set aside.
• Preheat waffle iron; if you want to hold the finished waffles until serving, preheat oven to 200°.
• Melt the butter; reserve.
• In a big bowl, whisk the flours, baking powder, baking soda, salt, and cinnamon until combined; whisk in both the sugars.
• In another bowl, beat together the buttermilk, vanilla, and eggs with a whisk until well mixed.
• Pour the liquid ingredients over the dry ingredients and whisk until just combined; fold in the raisins and melted butter into the batter.
• Lightly butter or spray the grids of your iron.; brush or spray the grids again only if subsequent waffles stick.
• Spoon out ½ to 2/3 cup of batter onto the iron; use a metal spatula or wooden spoon to spread it almost to the edge of the grids.
• Close the lid and bake until browned and set.
• Serve the waffles immediately or keep them, in single layer, on a rack in the preheated oven while you make the rest of the batch.
• Serve topped with Velvet Cream Cheese Spread.

WHOLE WHEAT WAFFLES WITH BLUEBERRIES

Steps:

• Mix all of the above ingredients together, except blueberries and syrup.
• Bake in a preheated waffle iron.
• Place a blueberry in each of the waffles "cups" and top with syrup.

WHOLE-WHEAT WAFFLES WITH GREEK YOGURT AND MIXED BERRIES

Steps:

• Preheat a Belgian-style waffle iron. Toss berries with 1/4 cup sugar, lightly mashing some with the back of a spoon.
• In a large bowl, whisk together flour, baking powder, and salt. In another bowl, whisk together eggs, milk, oil, remaining 1/4 cup sugar, baking soda, and vanilla. Whisk wet ingredients into dry mixture just until combined.
• Ladle 1 cup batter into waffle iron. Cook until golden and crisp, about 6 minutes. Repeat with remaining batter, whisking between batches for even cooking. Serve warm, with yogurt, macerated berries, and syrup.

WHOLE WHEAT BUTTERMILK WAFFLES

Steps:

• Put the flours into a mixing bowl and add the baking powder, baking soda, salt, and sugar. Stir with a fork to blend.
• In another mixing bowl, beat the eggs until well blended. Stir in the buttermilk and the melted butter (cooled off a little). Stir the mixture until well mixed if the batter seems rather thick, add the 1/4 cup milk to thin it. The batter should flow from the spoon, not plop.
• Bake in a hot waffle iron until crisp and golden. Serve hot.

WHOLE-WHEAT WAFFLES

Steps:

• Combine the milk, water, butter and honey in a saucepan. Heat briefly until lukewarm.
• In a mixing bowl combine the flour, eggs, yeast and salt. Using a wire whisk, beat in the milk mixture. Beat until well blended.
• Cover and let stand two hours or longer, stirring down occasionally.
• Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.

WHOLE WHEAT GRANOLA WAFFLES

Steps:

• Stir together the granola and milk in a medium-size mixing bowl and allow to stand for 10-15 minutes, until the granola has softened.
• Beat the melted butter and eggs into the granola-milk mixture. In a separate bowl, stir together the flour, baking powder, baking soda, and salt. Add to the first mixture and beat just until the batter is blended.
• Heat the waffle iron and brush lightly with melted shortening or oil, if necessary. Pour in just enough batter (1/2-3/4 cup) to barely fill the grids. Close the iron and cook just until the steaming stops and the waffles are golden. If the batter becomes too thick while standing, stir in a tablespoon or two more milk.

GRANOLA-WHOLE WHEAT WAFFLES WITH DOUBLE-BERRY SAUCE

Steps:

• In 1 1/2-quart saucepan, heat syrup and jam to boiling, stirring occasionally. Stir in strawberries; remove from heat and keep warm.
• Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating).
• In medium bowl, stir all waffle ingredients until blended. Pour batter by 2/3 cupfuls onto center of hot waffle iron; close lid.
• Bake 2 to 3 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve with sauce.

WHOLE WHEAT OVERNIGHT YEASTED WAFFLES

Steps:

• 1. Heat the milk in the microwave until warm. Stir in the melted butter.
• 2. Whisk together the flour, sugar, yeast, cinnamon, and salt in a large bowl. Gradually whisk in warm milk and butter until smooth. Whisk in the eggs and vanilla until incorporated. Scrape down sides of bowl, cover and refrigerate 12-24 hours.
• Heat the waffle iron. When the iron is hot, remove batter from refrigerator and whisk to recombine and deflate. Spread the correct amount of batter onto waffle iron and cook until golden brown, about 3-4 minutes. Repeat with remaining batter or put batter in fridge to use again the next day. Mine usually lasts about 3 days.

WHOLE-WHEAT CINNAMON WAFFLES

Steps:

• In a large bowl, combine the whole-wheat flour, unbleached flour, dry milk, cinnamon, baking powder, baking soda and salt; mix well.
• In a medium bowl, mix the eggs, oil and vanilla.
• Pour over the dry ingredients.
• Add the buttermilk and mix well.
• Coat your waffle iron with vegetable cooking spray and preheat.
• Pour 1/2 cup of the batter into the center of the hot waffle iron and cook until the batter stops steaming, about 6 minutes.
• Cooking time varies according to the they type of waffle iron you have.
• Repeat with remainder of the dough, applying the cooking spray between waffles.
• Serve warm with your favorite syrup, jam, or even with warmed pie filling.