fluffy whole wheat waffle
fluffy whole wheat waffle

Fluffy Whole Wheat Waffles

5/5
Homemade wholesome waffles beat the boxed stuff every time. Plus, you can easily freeze extras for up to 2 months! Unlike pancake batter, waffle batter needs to be extra light and foamy for that perfect crunchy texture.

Prep Time: 10 minutes

Cook Time: 20 minutes
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Recipe Rundown

homemade waffles made with whole wheat flour

Yum-o! I just had the most scrumptious breakfast: these fluffy and crispy whole wheat waffles with a side of turkey sausage.

Start to finish, this recipe takes about 30 minutes to make. Homemade waffles aren’t all that difficult to make, especially if you let a hand mixer or stand mixer do the work for you.

A few weeks ago, I bought this new rotating waffle iron, and I’ve been making waffles regularly. They get nice and golden in a few minutes, perfect for smearing with softened butter.

But how do they taste?

Wholesome, not-that-sweet, nutty, and delicious!

These might be the world’s best whole grain waffles, but I’m biased, so I’m relying on you to confirm this for everyone on the internet.

About These Homemade Waffles

Have you by chance heard of graham cracker mush? My inventive dad used to turn pantry staples into snacks for us kids; one of my favorites was this breakfast of graham crackers crushed into milk. It’s like a sweet, wholesome cereal.

I wanted to use that memory as a jumping off point for this recipe, but I had a really hard time sourcing graham flour. So, I used whole wheat flour instead and topped my waffles with whipped cream, honey, and cinnamon.

garnishing homemade waffles with whipped cream and cinnamon

If you are one of the lucky ones out there who can get your hands on some graham flour, be sure to substitute 1:1, and let us all know what you think!

How to Make Really Fluffy Whole Wheat Waffles

The key to really fluffy wholesome waffles is the fluffy whole wheat flour-based batter.

After whipping some egg whites, you want to fold them into the wet mixture. It’s an extra step but only adds a few minutes to the process, and the results are totally worth it!

Whipped egg whites and whole grain waffle batter mixed in a bowl

Use a spatula to gently fold the egg whites into the batter until streak free. Meanwhile, preheat your waffle iron.

foamed egg whites being folded into homemade waffle batter

Your batter will be foamy and fluffy (see below). It has a tendency to really puff up in the waffle iron, so be sure to avoid over-filling.

fluffy whole wheat waffle batter

The waffles take several minutes each to cook. If you open the iron, and the waffles are mushy or soft, continue cooking until firm and crispy, about 2 to 4 minutes longer.

Make Ahead and Serving Ideas

I like to serve these wholesome waffles with something wet, sweet, and rich. For example, you could try:

  • Butter and maple syrup
  • Greek yogurt and fruit
  • Honey, whipped cream, and cinnamon
  • Peanut butter, banana, and honey

You can even try mix-ins (added directly to the wet batter):

  • chopped pecans, walnuts, or hazelnuts
  • fresh blueberries
  • semi-sweet chocolate chips

Storing and Reheating Tips: Make ahead and freeze in a sealed back for up to 2 months. To reheat, place frozen waffle pieces in a toaster oven on the lowest defrost setting to avoid burning; this ensures a crispy texture.

More Brunch Recipes To Make Now:

Fluffy Whole Wheat Waffles

Homemade wholesome waffles beat the boxed stuff every time. Plus, you can easily freeze extras for up to 2 months! Unlike pancake batter, waffle batter needs to be extra light and foamy for that perfect crunchy texture.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, vegetarian, waffles, whole wheat
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 waffles
Calories: 260kcal
Author: Chef Sara Furcini

Equipment

  • waffle iron

Ingredients

  • 1 ¾ cups whole wheat flour or graham flour
  • 2 teaspoons baking powder
  • 1 tablespoon light brown sugar packed
  • 3 large eggs separated
  • ¼ cup unsalted butter melted
  • 1 ½ cups organic milk
  • ½ teaspoon fine sea salt

Instructions

  • Heat the waffle iron and mix the dry ingredients. Preheat the waffle iron. In a large bowl, whisk together the flour, baking powder, and brown sugar.
  • Separate the eggs and mix the wet ingredients. In a separate bowl, beat the egg yolks well; add butter, milk, and salt.
  • Combine the wet and dry to form the batter. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and combine with a few swift strokes to form a batter that has a pebbled look, similar to muffin batter.
  • Fluff and incorporate the egg whites. Beat the egg whites until stiff, but not dry, then fold into the batter with a rubber spatula just to combine.
  • Make the waffles. Ladle in ¾ cups batter. Cook each waffle for 4 minutes and use a fork to pry the crispy waffle away from the iron. Transfer to a plate and top immediately with butter, if using. Serve with warm maple syrup.

Notes

Milk: I like to use whole milk, but you can substitute reduced fat, too.
graham flour or whole wheat: graham flour is a type of whole wheat flour that contains more of the bran. Either flour can be used 1:1 in this recipe, but I don’t recommend switching to all-purpose flour because you will likely end up with too much liquid.

Nutrition

Serving: 1large waffle | Calories: 260kcal | Carbohydrates: 31g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 119mg | Sodium: 294mg | Potassium: 352mg | Fiber: 4g | Sugar: 5g | Vitamin A: 458IU | Calcium: 152mg | Iron: 2mg

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Are Whole Wheat Waffles Healthy?

Yes. These waffles contain 100% whole wheat flour which is why each waffle has 4 grams of whole grain fiber. These waffles are also low sugar if eaten plane, though I like a small pat of butter and a bit of maple syrup. Each waffle also contains 8 grams of protein from the egg, and I recommend sourcing pastured organic eggs/dairy for higher omega-3s.

Can I make whole wheat waffles with coconut oil?

You may substitute refined or unrefined coconut oil for the butter in this recipe 1:1, but note that the coconut oil version won’t look as golden in color and may not get quite as crunchy.

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