Fluffy Whole Wheat Waffles
These Fluffy Whole Wheat Waffles turn out perfectly every time. They are light, fluffy, and made from scratch. Only you will know they’re whole wheat.
Yesterday was waffle. Hopefully, today will be butter. <——-That is what you get when you ask your spouse who’s mouth is full of ice cream to “quick, think up a clever title with the word waffle in it”. He’s taken, ladies. He’s alllllllll mine.
These Whole Wheat Waffles are everything you want a waffle to be. They’re fluffy and crispy, and not overly sweet. Why in the world would you dump a bunch of sugar into something you are very likely to drizzle (drench?) in syrup? It’s beetle-headed I tell you. Beetle-headed. And speaking of syrup, try my homemade Blackberry Pancake Syrup on these waffles. Despite what the title says, you can totally use it on waffles too. 🙂
Whole Wheat Waffles are one of my favorite go-to freezer meals. I highly recommend you make a double or triple batch of waffles. You’re already cooking and making a mess, so why not knock out some easy breakfasts while you’re at it? You can microwave the waffles to reheat them, but I prefer to toast them in our toaster/convection oven. A smear of almond or peanut butter and a drizzle of honey are my favorite way to eat these waffles. The whole grains from the flour and the protein from the egg, butter, milk, and nut butter make the Whole Wheat Waffles a filling and healthy meal.
Helpful Whole Wheat Waffle Supply List
- Waffle Maker <—has removable and dishwasher-safe plate for easy cleaning
- Homemade vanilla extract
- Whole wheat pastry flour (or try grinding your own)
- Almond extract
- Vital Wheat gluten <—secret weapon for making whole wheat baked goods light and fluffy.
No matter how well-organized you are, mornings are complicated enough. Having some delicious heat and eat options on hand can ease the rush at the start of the day. A hot breakfast can make everything butter.
No matter how waffle the puns are.
Making this recipe or others?
These Fluffy Whole Wheat Waffles turn out perfectly every time. They are light, fluffy, and made from scratch. Only you will know they're whole wheat.
- 1 1/2 cups whole wheat pastry flour
- 1 tbsp baking powder
- 2 tbsp vital wheat gluten
- 1/2 tsp salt
- 2 tbsp sugar
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 1 egg room temperature
- 1 1/2 cups milk, buttermilk, or favorite non-dairy milk
- 1/3 cup melted coconut oil or butter
In a large bowl, combine dry ingredients. In a separate bowl, combine the wet ingredients, whisking well.
Make a well in the center of the dry ingredients, and add the wet. Whisk to combine, without over mixing. Allow to sit for 10 minutes while you preheat the waffle iron. Don't rush this step, as resting the batter allows it to develop the air bubbles that will create a fluffy product.
Make waffles according to your waffle maker's instructions.
Cool extras completely on a wire rack and transfer to a freezer bag. Pop frozen waffles in the toaster and they crisp up perfectly.
If you are using regular white flour, omit the vital wheat gluten.
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