Fluffy Whole Wheat Waffles
- By Amy Dong
- Updated Jun. 29, 2024
These Fluffy Whole Wheat Waffles are the fluffiest, softest waffles you’ll ever make. They’re crispy on the edges, tender on the inside, and 120% delicious!
In This Article
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1-Minute Video: Whole Wheat Waffles
Why This Recipe Stands Out
Here’s why you’ll love these Fluffy Whole Wheat Waffles:
- Supremely Fluffy: This recipe uses both whole wheat and all-purpose flours for incredibly fluffy and soft, a lot like our Fluffy Belgian Waffles.
- Healthy: As with our Healthy Breakfast Cookies, whole wheat flour adds a dose of fiber and other nutrients to these waffles without sacrificing texture or flavor.
- Easy: The batter comes together easily and can be made in just one bowl, making this the perfect recipe for busy mornings.
- Perfect Texture: We love that they’re crispy on the outside, yet incredibly light and tender on the inside.
- Freeze Beautifully: These waffles freeze beautifully for a quick, easy, and delicious breakfast.
Key Recipe Ingredients
- Whole Milk – Whole milk adds richness and creaminess to the waffles, making them extra fluffy.
- Eggs – Eggs act as a binder, helping to hold the ingredients together and giving the waffles structure.
- Brown Sugar – Brown sugar not only sweetens the waffles but also adds a subtle caramel flavor.
- Pure Vanilla Extract – Vanilla extract enhances the flavor of the waffles, giving them a warm, aromatic note.
- Whole Wheat Flour – We use whole wheat flour for its nutty flavor and added nutrition.
Substitutions And Variations
Here are a few of our favorite variations:
- Buttermilk: If you’re out of regular milk, try using buttermilk instead like we do in our Fluffy Buttermilk Pancakes.
- Spices: Change up the flavors by playing around with the spices. You can add a dash of nutmeg or substitute the cinnamon with a pumpkin pie spice blend for a seasonal twist.
- Sweeteners: If you’re looking to cut down on sugar, you can skip the granulated sugar or replace it with your favorite sweetener.
Step-By-Step Recipe Instructions
- Beat eggs until fluffy. Whisk in all ingredients except flour. Gently fold in both flours.
- Grease the waffle iron and pour the batter. Cook until golden and crispy. Repeat with the remaining batter.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead tips for this recipe:
- The Night Before: The batter can be made the night before, covered, and chilled. Gently stir before using the next morning.
- Freeze Them: The waffles freeze well and can be kept in the freezer for up to 3 months. Reheat in the toaster or oven until warm and crisp.
Commonly Asked Questions
Can I use only whole wheat flour for this recipe?
Yes, you can use only whole wheat flour, but the waffles will be denser and have a more pronounced wheat flavor.
What if I don’t have a waffle iron?
If you don’t have a waffle iron, you can still make delicious waffle batter! Simply pour the batter into a greased, hot griddle and cook it as you would a pancake.
Why should I beat the eggs separately?
Beating the eggs separately helps to incorporate more air into the batter, making the waffles lighter and fluffier.
Can I freeze the waffles?
Yes, you can freeze the waffles for up to 2 months. To reheat, simply pop them in the toaster or toaster oven until they’re heated through.
How long do the waffles keep?
These waffles can be kept in an airtight container in the refrigerator for up to 3 days.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Fluffy Whole Wheat Waffles
These Fluffy Whole Wheat Waffles are crispy on the edges and tender on the inside, and 120% scrumptious! Nobody will guess they're made of healthy whole grains. It's worth getting a waffle iron just for these babies.
Ingredients
- 2 large eggs
- 1 ¾ cups whole milk
- ½ cup olive oil, or canola oil
- 1 TB brown sugar, packed
- 1 TB granulated sugar
- 4 tsp baking powder
- 2 tsp cinnamon
- 1 tsp pure vanilla extract
- ¼ tsp table salt
- 1 cup whole wheat flour
- 1 cup all purpose flour
Instructions
- Preheat waffle iron. In a large bowl, beat eggs with electric mixer until light and fluffy, 2-3 minutes on medium high.
- Using a hand whisk, gently whisk in all ingredients except for the flours until incorporated.
- Using a rubber spatula, fold in both flours just until no flour streaks remain. Do not over-mix.
- Lightly grease hot waffle iron with cooking spray and pour appropriate amount of batter onto hot waffle iron, according to manufacturer's instruction.*
- Allow waffle to cook until golden and crispy on the edges.
- Repeat with remaining batter, lightly greasing the iron each time. Serve warm with stabilized whipped cream, berries, and your choice of syrup.
Equipment
Notes
- The batter can be made the night before, covered, and chilled. Gently stir before using.
- For most waffle irons: fill the iron to two-thirds full, close it to cook, and open when steam stops being emitted.
- Beating the eggs until light and fluffy is the secret to these waffles’ airy texture.
- Gently folding in the flours is crucial for keeping the waffles light and tender.
- A preheated waffle pan ensures that the batter starts cooking immediately, leading to waffles with a crispy exterior.
- Serve your waffles immediately or keep them warm in a 200°F oven while you finish cooking the rest. This will help them maintain their crispy texture.
Nutrition (per serving)
Serving: 1g | Calories: 198kcal | Carbohydrates: 38g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 211mg | Potassium: 187mg | Fiber: 5g | Sugar: 8g | Vitamin A: 121IU | Vitamin C: 0.02mg | Calcium: 273mg | Iron: 2mg
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