Whole wheat waffles are both delicious and healthier than your average waffle. This is the very best whole wheat waffle recipe. Perfect for any of your favorite toppings!
Homemade waffles are one of my favorite weekend breakfasts. There is just something special about a simple morning in the kitchen making waffles with the family. Relaxing, sipping coffee, and singing along to our favorite tunes.
Waffles are also a great option for an at home brunch with family and friends! They’re always a crowd pleaser and setting up a little waffle bar is really fun!
Even when special and sweet breakfasts, I want to make sure I’m feeding my family a nourishing meal. These whole wheat waffles taste awesome and keep you full until lunchtime!
I have played with and tested this whole wheat waffle recipe a lot. This is the best waffle recipe. These waffles are made healthier by using only whole wheat flour, ground flaxseed, and Greek yogurt. I have also scaled back the amount of sugar in this waffle batter, creating the perfect waffle for whatever topping(s) you may choose.
Make these whole wheat waffles ASAP! They are the perfect way to start your day.
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Why You’ll Love This Recipe
Level of difficulty: Making homemade waffles is easy.
Flavor: This healthy waffle recipe has a mild nutty flavor from the flax seed, a light sweetness, and a hint of cinnamon and vanilla that shines through.
Texture: These whole wheat waffles are fluffy, with a soft and chewy interior, and have a thin crispy exterior where the batter touches the waffle iron.
Time: From start-to-finish, it will take you approximately 30 minutes to make homemade waffles (however, this time is somewhat dependent on the type and size of your waffle maker). The time noted includes making your batter and cooking your whole wheat waffles in your waffle iron.
Ingredients Needed
Whole Wheat Flour: this whole wheat waffle recipe uses only whole wheat flour for the batter, resulting in waffles with a higher fiber content! Whole wheat flour contains a greater variety of vitamins and minerals as compared to its white flour counterpart.
Ground Flaxseed: you can use brown or golden ground flax, both taste great in this recipe! I do not recommend putting full flaxseeds into your waffles (it creates a strange texture).
FLAXSEED NOTE: This recipe lists a range for the amount of flax to use. I personally go for the full ¼C of ground flax when making these waffles, but if you are a little unsure of this ingredient, start with 2 Tablespoons. Flax adds a slight nutty taste to your waffles, along with a whole bunch of nutrients, fiber, and omega-3s!
Greek Yogurt: both plain and vanilla Greek yogurt work well in the homemade waffle recipe. Look for a brand that is lower in sugar (we like Chiobani and FAGE).
See recipe card below for a full list of ingredients and measurements.
Step-By-Step Instructions
- Heat your waffle iron: follow the manufacturer directions
- Make your batter: start by mixing together your eggs, butter, and sugar. Add in your yogurt, ½ cup water, and vanilla. Then add in the dry ingredients. If needed, add more water (up to ½ cup) to thin your batter a little bit.
- Cook your waffles: using a measuring cup (¼ cup or ⅓ cup measure depending on the size of your waffle iron), scoop your batter into your waffle iron, and cook per manufacturer directions
- Keep finished waffles warm while you cook the rest of the batter: I recommend doing this in the oven, see notes below.
- Serve with your favorite toppings: Enjoy!
How to Store and Reheat Cooked Waffles
In the refrigerator: You can store cooked waffles in the refrigerator in an air-tight container for up to 5 days.
In the freezer: You can store cooked waffles in the freezer for 2-3 months. Prior to freezing, make sure to cool your waffles completely and then place cooled waffles into a ziplock bag or freezer safe container. Placing a piece of parchment paper between the waffles will help them from sticking together.
How to reheat: Reheat refrigerated or frozen waffles in a toaster, toaster oven, or microwave.
Helpful Equipment
A waffle maker is a required piece of equipment for making waffles at home. There are lots of options out there, but I’ve helped narrow it down for you here if you’re in the market:
- We have loved our 4-Slice Calphalon waffle iron that we got for our wedding. While the exact model that we have is no longer available new, you can get this Calphalon 2-Slice Waffle Maker which is highly rated.
- If you want a 4-Slice waffle maker, this Breville 4-Slice Waffle maker gets high marks from a variety of sources
- If you’d prefer a round-shaped waffle, this All Clad Classic Round Waffle Maker is very highly rated and gets top marks from multiple sources as well
Recipe FAQs
This whole wheat waffle recipe creates a thick batter, in part due to using yogurt in lieu of a milk. Your batter is thinned down with ½C of water. Once you place a scoop of batter into your waffle iron, the weight of the iron will disperse and flatten the batter into a delightfully thick and chewy waffle. However, if after stirring your dry ingredients into your wet ingredients you still feel like your batter is too thick, add more water. I’ve noticed it depends on the type of yogurt I use (some are thicker than others). Use your best judgement, your homemade waffles will turn out just fine!
Follow the instructions on your waffle maker (after using it a few times, you’ll know which setting will give you the desired doneness on your waffles). A good waffle will have a light, golden brown finish to it.
The best way to do this is by heating your oven to 170-200°F and placing finished waffles in a single layer on a wire cooling rack on cookie sheet to keep them warm (if you do not have a wire rack, right on the cookie sheet will be ok too). No need to cover your waffles while they are in the oven.
Placing your homemade waffles in a single layer is important for a few reasons: this helps keep the edge of your waffles crisp and interior soft (aka avoid serving a sad, squashed waffle) and also helps reduce the risk of serving soggy waffles (when you stack them, this minimizes the amount of air that can get around the waffles and can allow moisture to build up).
This is where you can get creative, and your personal preferences come into play. Topping your whole wheat waffles with butter and maple syrup is a classic combination. You can also top your homemade waffles with berries and whipped cream (no judgements if you add maple syrup to that stack too). I will often make a yogurt and maple syrup blend (for additional protein and probiotics) plus berries. If you’re making this whole wheat waffle recipe as a fun breakfast for kiddos, don’t hesitate to bring out the whipped cream, chocolate syrup, and sprinkles too. Have fun with it!
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Whole Wheat Waffles
Ingredients
- 2 C whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- up to ¼ C ground flax
- 2 large eggs
- 6 tablespoon salted butter, melted
- 2 tablespoon brown sugar
- 1-½ C 0% Greek yogurt (plain or vanilla)
- ½ to 1 C water
- 1 teaspoon vanilla extract
Instructions
- Heat waffle iron per manufacturer directions
- In a large bowl (or in the bowl of a stand mixer), beat eggs, butter & sugar together until well combined
- Add yogurt, ½ C water & vanilla to the wet mixture & mix until combined
- Stir in dry ingredients (add flour in ~½C increments) & mix until there are no lumps. Note: this will be a pretty thick batter, but if needed, add a little more water to create a thinner consistency (up to another ½ cup)
- Use a ¼ C measure to scoop batter into waffle iron, close lid & bake per manufacturer directions until golden brown (if you have a larger waffle iron, a ⅓ C measure may work better). Continue until all batter has been used
- Keep finished waffles warm while you continue to cook the remaining batter by placing the waffles on a baking sheet in the oven at 200°F
- Serve with your favorite toppings!
Notes
- Storing:
- In the refrigerator: You can store cooked waffles in the refrigerator in an air-tight container for up to 5 days.
- In the freezer: You can store cooked waffles in the freezer for 2-3 months. Prior to freezing, make sure to cool your waffles completely and then place cooled waffles into a ziplock bag or freezer safe container. Placing a piece of parchment paper between the waffles will help them from sticking together.
- Reheating: Reheat refrigerated or frozen waffles in a toaster, toaster oven, or microwave.
David says
Yogurt in waffles. Who knew? Who cares!? They’re so fluffy and delicious.
ourlovelanguageisfood says
I know, right? I love baking with yogurt! Thanks for trying these, I’m so glad you enjoyed them!