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    Home » Recipes » Breakfast » Pancakes and Waffles

    Light and Fluffy Whole Wheat Waffles

    Published by Melissa on February 17, 2012 | Updated June 10, 2022 | 75 Comments

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    Light and Fluffy Whole Wheat Waffles

    A whole wheat waffle that is light and fluffy inside and crispy, golden brown outside. They’re easy to whip up with ingredients I always have on hand.

    We eat waffles or pancakes every weekend and a few years ago I decided I needed to start using whole wheat flour to bump up the nutrition we were getting at breakfast. Unfortunately, most of the recipes I tried were healthy, but not the fluffy, delicious waffles my family was use to eating.

    /Whole-Wheat-Waffles-Barbara-Bakes-collage

    Then I stumbled on a recipe that folds in whipped egg whites to the batter. It not only helps lighten the batter, but also creates a crispy golden waffle. I’ve tweaked the recipe over the years so it’s easier and use my immersion blender to whip the egg whites and then whisk the batter together.

    I use whole wheat pastry flour, but you could use a mix of all purpose flour and regular whole wheat flour.

    Light and Fluffy Whole Wheat Waffles are tender on the inside and crispy, golden outside. They're easy to whip up with ingredients I always have on hand.

    I served these waffles with a luscious Peach Freezer Jam my neighbor gave me for Christmas. Made with tree-ripened, juicy peaches from the tree in her yard it was a sweet taste of summer on a cold winter’s morning. Thanks Darlene!

    This has become my go to recipe for light and fluffy whole wheat pancakes too. I add an extra ¼ milk when I’m making pancakes.

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    4.60 from 10 votes

    Light and Fluffy Whole Wheat Waffles

    Prep Time15 mins
    Cook Time5 mins
    Total Time20 mins
    Course: Breakfast
    Keyword: Breakfast, cooking, food, recipe
    Servings: 18 waffles
    Author: Barbara Schieving
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    Ingredients

    • 2 cups whole wheat pastry flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 ½ cups milk
    • ⅓ cup canola oil
    • 2 egg yolks
    • 2 egg whites stiffly beaten

    Instructions

    • Preheat waffle maker.
    • In a large bowl, whisk together flour, baking powder and salt.
    • In a small bowl, whisk together milk, oil and egg yolks. Add to flour mixture and stir until just combined. Gently fold in beaten egg whites. Let rest 10 minutes.
    • Bake waffles as recommend in your waffle maker until golden brown.

    Notes

    Notes: Add an extra ¼ cup milk to make a great whole wheat pancake.

    Waffle recipes I’d like to try:

    Carrot Cake Waffles, Willow Bird Baking
    Banana Walnut Waffles, Joy The Baker
    Cinnamon Roll Waffles, Recipe Girl
    Sour Cream Waffles, Vintage Mixer

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Ace

      October 27, 2018 at 12:43 pm

      Hello. Can I successfully substitute buttermilk for the regular milk? Thank you.

      Reply
      • Barbara Schieving

        October 27, 2018 at 12:49 pm

        Hi Ace – you can but buttermilk is thicker so you’ll need to use more.

        Reply
    2. Lauren

      June 29, 2018 at 6:55 pm

      Can I use this recipe to make ice cream waffle bowls?  I usually use a regular flour recipe and switch flours but want to be sure on this one. No sugar is perfect!

      Reply
      • Barbara Schieving

        June 29, 2018 at 9:22 pm

        Hi Lauren – I haven’t tried it to make waffle bowls. You’d probably need to thin it out a little bit. Here’s my waffle bowl recipe https://www.barbarabakes.com/ice-cream-waffle-bowl-recipe/

        Reply
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