Homemade whole wheat waffles

Do you have a weekend tradition? Around our house, Saturday mornings are typically for pancakes.  We’ve had this tradition a few years now, even when vacationing in the mountains.  There is something special about coming together, sitting down and making our weekend plans.

I’d always shield away from making waffles because, to be honest, I associated waffles with the flat and flavorless of the frozen variety.  It wasn’t until recently that I borrowed a friend’s waffle maker to give a new recipe a try.  If the sweet aroma of these waffles baking wasn’t enough to sell me, the slight hint of sweetness did the job.

Whole Wheat Waffles

With a tablespoon of baking powder these waffles are light and fluffy.  You won’t believe they are whole wheat and egg free.  Don’t let the thick batter worry you, they are anything but dense.  You might want to double up this recipe because they will be gone before you get to eat one!

And the best part?  Any leftovers make a great lunch for the kids.  Send with a small container of maple syrup for dipping, or spread a little nut butter on the slices for a waffle sandwich.

Related: Top 5 Lunchboxes We’ve Tested

whole wheat waffles

Whole Wheat Waffles

  • Author: MOMables
  • Yield: 4-6 1x
  • Cuisine: Breakfast


  • 3 tablespoons ground flaxseed + ½ cup warm water (OR 3 eggs beaten)
  • 6 tablespoons butter, melted
  • 1 ½ cups milk
  • 2 teaspoons vanilla extract
  • 1 ¾ cups whole wheat pastry flour (all-purpose flour may be substituted)
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar (optional)
  • Pinch of salt


  1. Preheat your waffle maker.
  2. If using the ground flaxseed egg replacer: mix the flaxseed with the warm water in a large bowl and wait 5 minutes, until a gel forms.
  3. To the eggs, add the melted butter and milk, and whisk for another minute.
  4. In a large bowl, combine the flour, baking powder, sugar, and salt. Create a well in the center and pour in the liquid mixture. Stir until combined and you have a smooth batter. A few lumps are okay, over stirred batter can make for tough, rubbery waffles.
  5. Spoon a ½ cup batter onto the hot waffle maker. Close the lid and bake as per waffle instructions, or until the waffle is golden brown.


Learn how to freeze your waffles here.
For gluten free version click here.



 Recipe slightly adapted from ‘The Joy of Vegan Baking’ to fit my family’s taste.

whole wheat waffles



About Alison Bickel

Alison lives in the heart of the mid-west where, along with her husband, they raise their three boys. Whether it’s in the garden, the kitchen or tagging along on her boys’ latest adventure she looks for the simple beauty in everyday from behind her lens. On her blog, ‘this homemade life’ Alison shares tales of mothering, her passion for homemade food and obsession with farmer’s markets.

6 thoughts on “Homemade whole wheat waffles”

  1. Star says:

    hi, can I prepare the batter the night before, store in the fridge and use it in the morning? Someone told me before that I need to add yeast if i want to prepare the batter the night before.
    thank you.

    1. MOMables says:

      hi. I’ve never added yeast to this recipe so I can’t advise. But yes, you can prepare the batter the night before and give a mix in the morning prior to making waffles. enjoy!

  2. kelli says:

    Can you freeze them after you cook them?

    1. MOMables says:

      Kelli: you can freeze these after they are made and cooled. freeze flat on a baking sheet, and after an hour place them in a freezer bag.

  3. Stacey says:

    The first ingredient in these waffles is “whole wheat waffles”. I’m assuming that this is just a typo, and the title somehow got onto the ingredients list. However, I just wanted to double check before making these that no ingredients got missed. Thanks for all you do! :)

    1. MOMables says:

      sorry Stacey. we changed plugins that hold our recipes and this one did not get updated. the whole wheat waffles was the title. it is now gone. all ingredients remain.

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