This simple, healthy whole wheat waffle recipe uses everyday pantry ingredients and yields tender, flavorful waffles your family will enjoy. It’s a mostly traditional batter with a few wholesome additions, so it’s easy to serve to kids, guests, or anyone who prefers familiar flavors with a healthier twist.
I often double the batch and freeze the extras for quick breakfasts. My kids love having waffles ready in the morning, and reheating frozen waffles makes busy weekday mornings much easier and more affordable.
Warm them in a toaster or oven and serve with fresh fruit, yogurt, or a drizzle of honey. My husband enjoys them too—having a few ready-to-go portions makes me feel prepared and keeps breakfast stress-free.
Please leave a comment below if you try this recipe or if you freeze extras—I’d love to hear how it turned out for you.
Recipe
Healthy Whole Wheat Waffles
5 from 1 review
- Author: Rebecca Baron
- Prep Time: 10
- Cook Time: 29
- Total Time: 39 Minutes
- Yield: 6 servings
- Category: Breakfast
- Cuisine: Bread
Description
A straightforward whole wheat waffle batter that balances wholesome ingredients and familiar flavor. These waffles are slightly heartier than those made with all-purpose flour but remain light and crisp when cooked properly.
Ingredients
Scale
- 2 eggs, beaten
- 1 ¾ cup milk (unsweetened almond milk works well)
- ¼ cup coconut oil, melted
- ¼ cup unsweetened applesauce
- 6 oz Greek yogurt (any flavor; plain is fine)
- 1 ¾ cup whole wheat flour
- ¼ cup ground flaxseed
- 1 Tbsp honey
- 2 tsp baking powder
Instructions
- In a large bowl, whisk together the eggs, milk, melted coconut oil, applesauce, and Greek yogurt until smooth.
- Stir in the whole wheat flour, ground flaxseed, honey, and baking powder. Mix until just combined; avoid overmixing.
- Preheat and lightly grease your waffle iron according to the manufacturer’s instructions.
- Pour batter onto the hot waffle iron and cook until the waffles are golden and crisp. Cooking time will vary by appliance.
- Remove waffles and keep warm on a wire rack while you finish the rest of the batch to preserve crispness.
Notes
This recipe yielded six large waffles in my waffle iron; you can make smaller waffles to increase the yield. To freeze, cool completely, then place waffles in a single layer on a baking sheet to freeze. Once firm, transfer them to a freezer bag. Reheat in a toaster or oven until heated through and crisp.
You may also like…
-
Clean Eating Breakfast Recipes Index
-
Chickpea Flour Pancakes Recipe
-
The Best Clean Eating Blueberry Oatmeal Muffins Recipe
-
Banana Oatmeal Pancakes Recipe with Creamy Peanut Butter Syrup
