Easy Whole Wheat Waffles

whole wheat waffles

Easy Whole Wheat Waffles

These whole wheat waffles are delicious and easy to make. As a bonus, they are also higher in fiber and have less fat than regular waffles! (This recipe is adapted from the Waffle recipe in Better Homes & Gardens New Cook Book, copyright 1989)

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To make your waffles even healthier, use organic flour, pasture-raised eggs, and homemade applesauce. Top your waffles with real maple syrup, homemade jam, applesauce, or pie filling for a special breakfast.

make your own waffles at home

Whole Wheat Waffles

  • 2 cups unbleached or pastry flour
  • 1 1/2 cups whole wheat flour
  • 1/2 teaspoon salt
  • 1 Tablespoon ground cinnamon (optional)
  • 2 Tablespoons baking powder
  • 4 eggs
  • 1 cup milk or non-dairy milk
  • 1/2 cup applesauce
  • 1/2 cup vegetable oil
  • oil to grease waffle iron

Instructions

Preheat waffle iron. Use a heatproof pastry brush to coat waffle iron with vegetable oil.

Sift together dry ingredients in a medium bowl.

In a separate bowl, lightly beat eggs. Add milk, applesauce, and vegetable oil to eggs and combine.

When waffle iron is hot, add dry ingredients to wet ingredients and stir to combine. There may be lumps in the batter. Do not beat the batter to remove lumps.

Pour batter onto waffle iron and close the iron. Bake until browned and remove from iron. Lightly grease waffle iron between waffles as needed. Repeat until batter is gone.

Recipe makes approximately 8 large waffles.

Note: You may replace all of the vegetable oil with applesauce for a lower fat waffle.

Save Money by Making Your Own Breakfast from Scratch!

The ingredients for these whole wheat waffles are pretty inexpensive and the whole grains will fill you up. Making your own breakfast from whole ingredients gives you more control. You can skip the artificial ingredients and tweak the recipe to lower fat or carbs.

If you want to make breakfast a bit more special, try my Homemade Hot Cocoa Recipe!

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Easy to Make and Delicious... Whole Wheat Waffles
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2 Comments

    • Lisa Lombardo

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