Thick & Fluffy Whole Wheat Waffles

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 When we switched to whole grains I thought my waffle-eating days were over. But I'm happy to report that I made some healthy tweaks to my long-time favorite waffle recipe and now it's my favorite whole wheat waffle recipe!

Today it’s my pleasure to share with you my favorite Whole Wheat Waffle recipe. We just had these for breakfast today and I thought it would only be fair to share!

I woke up to the sound of a coughing little boy. I soon found a coughing little boy snuggled beside me in my bed. It was cold outside and we were snug as two bugs under the quilt that my grandmother made many years ago. It’s a good way to begin a cold winter morning.

After a while we decided to move the party to the couch. That’s when I decided that we needed some hot, fresh waffles.

Mmmm, with melted butter and real maple syrup.
He may be coughing but he’s happy!

When we switched to whole grains I thought my waffle-eating days were over. But I'm happy to report that I made some healthy tweaks to my long-time favorite waffle recipe and they taste wonderful made with whole wheat!   If you want to make this recipe with all whole wheat instead of half whole wheat and half white flour, it’s best to soak your flour for at least an hour before cooking the waffles. They’ll be much lighter in texture. (Just put the flour and milk in a bowl and cover it.) Since today was kind of a spur-of- the-moment thing, I went ahead and use half of each. They were yummy but not quite “whole wheat”! But we’re OK with that. It beats a Pop Tart any day. (One of these days I’m going to try making my own Pop Tarts. I don’t know when though, it looks like it will take a while.)

Oh, another thing: You may be wondering about freezing these for quicker breakfasts. I’ve done that before and they’re OK. But honestly, I’ve decided it’s just not really worth it. It takes a while to cook a bunch of waffles, then let them cool, put them into bags, and freeze. And they just don’t come out quite as good as fresh. So, what we do instead is just know that when we have waffles, we’re going to have them for a few days in a row. I just make a large batch and keep it in the fridge. It really doesn’t take long to cook them fresh and they’re just that much better.

So, make up a big batch of waffle batter and experiment with toppings all week. My favorite is syrup and strawberries. My husband’s is the pecans you see in the picture. (Bet he’s jealous of me today!)

Thick & Fluffy Whole Wheat Waffles
  • 2 cups Whole Wheat Flour (or 1 cup each of whole wheat and white)
  • 3 tsp Baking Powder
  • 3 TBSP Sugar
  • 1 tsp Salt
  • 3 Eggs
  • 1½ cups Milk
  • 4 TBSP oil
  • Optional; tsp Vanilla
  1. Heat waffle iron while mixing the batter.
  2. Mix all ingredients in a large bowl, stirring to combine but don't over mix.
  3. Following waffle iron directions, cook waffles until golden brown.
  4. Try various toppings such as fruit or applesauce.

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  1. says

    I love whole wheat waffles, but I have never made them myself. Yours look so delicious and easy. I may have to give it go. Hope your baby is feeling better. Have a great weekend! Found you at the Weekend Social :)

  2. says

    Those waffles look amazing! Thanks for coming and linking up at #TheWeekendSocial. Please be sure to come back this week starting Thursday at 9PM EST on ! I hope to see you there! Pinned

    Dina @Kitchen Dreaming

  3. says

    Definitely making these soon. I love breakfast for dinner. And, what people don’t realize is that with all the fiber and protein in whole wheat flour, you don’t even need a meat as a side.

    • says

      It’s so refreshing to have a “wellness” person not yell at me about wheat! I haven’t jumped on the grain-free wagon yet. Hopefully I won’t ever have to.
      I like breakfast for dinner too but hubby isn’t big on it. We usually have waffles for dinner when he’s out of town. :)

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