There’s something absolutely magical about waking up to the smell of waffles cooking in the morning, and when those waffles are made with whole wheat flour, you get that perfect combination of wholesome goodness and indulgent breakfast bliss. This whole wheat waffle recipe has been my go-to for years, and I’m thrilled to share it with you today!
I grew up in a household where breakfast was treated like an art form. My grandmother would make these incredible waffles every Sunday morning, and while her original recipe was all-purpose flour, I’ve spent years perfecting this whole wheat version that maintains that light, fluffy texture while adding wonderful nutty undertones and nutritional benefits. The secret, my friends, is all in the technique and understanding how whole wheat flour behaves differently than regular flour.
Whole wheat flour contains the entire grain, including the bran and germ, which means it absorbs more liquid and creates a denser crumb if you’re not careful. But don’t worry! By following this recipe precisely and understanding the ‘why’ behind each step, you’ll create waffles that are crispy on the outside, impossibly fluffy on the inside, and packed with that wholesome flavor we all crave. These waffles are perfect served with fresh berries, a dollop of Greek yogurt, pure maple syrup, or even as a base for creamy toppings.
What I love most about this recipe is its versatility. You can meal prep these beauties on a Sunday morning and reheat them throughout the week for quick breakfasts, or you can make them fresh for a special weekend brunch. I often pair them with pickled red onions for a savory twist, or serve them alongside a fresh chickpea salad for a unique brunch experience.
The beauty of whole wheat waffles is that they’re not just delicious—they’re genuinely better for you. Whole wheat flour is rich in fiber, B vitamins, and minerals that refined flour just can’t compete with. By making these at home, you’re avoiding the preservatives and additives found in store-bought frozen waffles, and you get to control exactly what goes into your breakfast. Plus, your kitchen will smell absolutely divine!
For more breakfast inspiration, check out this amazing savory breakfast option that pairs beautifully with these waffles. I’ve also been experimenting with topping these whole wheat waffles with creamy sauces for brunch entertaining, and let me tell you, it’s been a total game-changer.
One more thing before we get to the recipe—invest in a good waffle iron if you don’t already have one. It truly makes all the difference in achieving that perfect golden-brown exterior and fluffy interior. I personally love my classic Belgian waffle maker, but any quality iron will do the job beautifully.
Let’s get started on creating the best whole wheat waffles you’ve ever tasted! For additional waffle techniques and variations, check out Serious Eats, Bon Appétit, and New York Times Cooking for more inspiration.
Ingredients
- 1¾ cups whole wheat flour
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 2 cups whole milk
- 2 large eggs
- 6 tablespoons melted butter
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional but recommended)
- Cooking spray or additional butter for the waffle iron
Instructions
- Preheat your waffle iron according to manufacturer instructions. This typically takes 3-5 minutes. While it’s heating, gather all your ingredients and prep a small bowl with cooking spray or butter nearby for greasing the iron between batches.
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, granulated sugar, brown sugar, baking powder, sea salt, and ground cinnamon. Make sure to break up any lumps in the brown sugar so the mixture is completely uniform. Set this dry mixture aside.
- In a separate medium bowl, whisk together the whole milk and eggs until fully combined and slightly frothy, about 30 seconds of vigorous whisking.
- Pour the melted butter and vanilla extract into the egg mixture and whisk until completely incorporated. If using almond extract, add it now. The wet mixture should be smooth and homogeneous.
- Create a well in the center of the dry ingredients and pour the wet mixture into it. Using a spatula or wooden spoon, gently fold the wet ingredients into the dry ingredients, stirring until just combined. The batter should still have some small lumps—this is exactly what you want! Overmixing will result in tough waffles, so resist the urge to blend it until completely smooth.
- Let the batter rest for exactly 5 minutes. This allows the whole wheat flour to fully hydrate and helps create fluffier waffles. During this time, you can lightly spray your preheated waffle iron with cooking spray.
- Once your waffle iron is fully preheated and ready, lightly coat it with cooking spray or brush it with butter to prevent sticking.
- Pour approximately ¾ to 1 cup of batter into the center of the waffle iron, depending on your iron’s size. Use the amount recommended in your waffle iron’s instructions, but whole wheat batter typically needs slightly less than all-purpose flour batter due to its density.
- Close the lid gently and cook for 4-5 minutes until the waffle is deeply golden brown and crispy on the outside. Most waffle irons have an indicator light that turns off when the waffle is done, but the deeper color indicates better crispness.
- Carefully remove the waffle using a fork or small spatula, being gentle to maintain the structural integrity. Place the finished waffle directly on a wire cooling rack rather than a plate, which helps maintain crispiness.
- Immediately re-coat the waffle iron with cooking spray and repeat the process with the remaining batter. You should have enough batter for 8-10 waffles depending on your iron size.
- As you finish each waffle, place it on the cooling rack. If you prefer to serve them all at once, you can keep finished waffles warm in a 200°F oven for up to 15 minutes, but they’re truly best enjoyed immediately while still warm and crispy.
- Serve your beautiful whole wheat waffles immediately with your choice of toppings. Fresh berries, maple syrup, Greek yogurt, whipped cream, or even a fried egg make wonderful additions.
Pro Tips
o Don’t skip the rest period after mixing the batter. This 5-minute window allows the whole wheat flour to fully absorb the liquid, which is crucial for achieving the perfect texture and preventing dense waffles.
o If your batter seems too thick after resting, add an additional 1-2 tablespoons of milk. Whole wheat flour absorbs more liquid than all-purpose, so consistency may vary slightly based on humidity and flour brand.
o For extra-fluffy waffles, separate your eggs and fold in the beaten egg whites as the last step before cooking. This adds incredible airiness and makes them feel truly decadent.
o These waffles freeze beautifully! Once completely cooled, place them in a freezer bag separated by parchment paper. They’ll keep for up to 3 months and reheat perfectly in a regular toaster for a quick weekday breakfast.
o The cinnamon and vanilla-almond extract combination is signature to this recipe, but feel free to experiment with other spices like nutmeg, cardamom, or even a hint of ginger for your own twist.
o Make sure your waffle iron is truly preheated before adding batter. A properly preheated iron is essential for achieving that crispy exterior while maintaining a tender interior.
o If you don’t have a waffle iron, this batter also works beautifully for pancakes! Just adjust the cooking time slightly since pancakes won’t need as long as waffles.
o For a protein boost, add 2 tablespoons of ground flaxseed or protein powder to the dry ingredients. You may need to add an extra tablespoon of milk to maintain proper consistency.
o Serve these waffles with natural maple syrup rather than corn syrup-based versions for the best flavor. The nutty notes in whole wheat flour pair beautifully with pure maple.
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