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    Home » Recipes » Breakfast » Pancakes and Waffles

    The Best Whole Wheat Waffles Ever

    Published by Melissa on December 29, 2019 | Updated December 30, 2022 | 65 Comments

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    A better-for-you whole wheat waffle that is crisp, light and airy, and it’s also almost as easy to make as using a mix.

    Completed whole wheat waffle recipe served on a plate with fruit and a dusting of powdered sugar.

    What’s fun about this waffle recipe is the way the batter changes when you add the apple cider vinegar.

    Vinegar is an acid and when combined with the baking powder and soda in the batter you get a chemical reaction and your batter begins to foam which makes the waffles light and airy.

    Photo collage of dry ingredients in a bowl for whole wheat waffle recipe. Wet ingredients in separate bowls in the background for healthy waffles.

    This recipe comes from a fun cookbook, Eat Fresh: Quick and Easy Meals from Chef Tom Woodbury. Many of you may know Chef Tom from his segments on ABC 4 in Salt Lake City, or you may have seen him on ShopNBC. I met Tom a few years ago when we had the pleasure of judging the Utah’s Own Funeral Potato contest. His goal when writing the cookbook was

    to teach you, the viewer, how to make delicious, fresh and easy meals, with a hearty dose of fun, technique, and a little science.

    I’ve always been intrigued with the science of cooking as well.

    A Plate of Best Ever Whole Wheat Waffles with berries

    Mixing in a little bit of cornstarch with the flour gives the waffles a great crunch, so you get the best of both worlds, light and airy on the inside and crisp on the outside.

    Although I think my Light and Fluffy Whole Wheat Waffle recipe is the best, Chef Tom’s recipe is easier than mine, so maybe that does make it the best ever.

    Whole wheat waffle recipe finished and plated with fruit and syrup.

    Toppings for Whole Wheat Waffles

    Waffles are like a blank canvas. You can get as creative as you want in the toppings department. Here are some traditional toppings for waffles:

    • Blueberries
    • Strawberries
    • Bananas
    • Butter
    • Maple syrup

     

    Syrup being poured onto a stack of whole wheat waffles in quarters on a plate ready to eat.

    How to Freeze and Reheat Whole Wheat Waffles

    These Whole Wheat Waffles freeze and reheat well. Make sure the waffles are completely cool before freezing. Freeze the waffles flat on a baking sheet and then transfer to a freezer Ziploc bag when frozen. Waffles will keep in the freezer for about 3 months. 

    You can reheat the waffles in a toaster or toaster oven, but because of their crispiness, you can also reheat these whole wheat waffles in the microwave for about 30 seconds. It’s a great way to have delicious waffles on a busy morning. 

    A Plate of Best Ever Whole Wheat Waffles with berries
    Print Recipe Pin Recipe Rate this Recipe
    4.35 from 49 votes

    The Best Whole-Wheat Waffles Ever

    Prep Time10 minutes mins
    Cook Time3 minutes mins
    Additional Time10 minutes mins
    Total Time20 minutes mins
    Course: Pancakes and Waffles
    Keyword: Breakfast, recipe
    Servings: 4 waffles
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Equipment

    • Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11)
    • Cuisinart WAF-F20 Double Belgian Waffle Maker, Stainless Steel
    • Eat Fresh: Quick and Easy Meals

    Ingredients

    • ¾ cup whole-wheat flour
    • ¼ cup cornstarch
    • ½ teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon sugar
    • ¼ teaspoon salt
    • 1 to 1 ¼ cups milk
    • 1 egg
    • ¼ cup oil
    • 1 teaspoon vanilla
    • 1 tablespoon apple cider vinegar

    Instructions

    • Preheat waffle iron.
    • Combine all dry ingredients and mix well.
    • Add milk, egg, oil and vanilla, and mix well to combine. Add enough liquid so that batter makes a small mound or ribbon temporarily before returning to level.
    • Right before pouring batter onto waffle iron, add vinegar and mix quickly. Make waffles as per the instructions for your specific waffle maker.
    • Place on a cooling rack immediately after removing from waffle iron.

    Notes

    Source: Eat Fresh: Quick and Easy Meals, by Tom Woodbury

    More Waffle Recipes You Might Like:

    Whole Wheat Yeast Waffles, Barbara Bakes
    Whole Wheat Pumpkin Yeast Waffles, Barbara Bakes
    Almond Flour Yogurt Waffles (Low Carb and Gluten Free), All Day I Dream About Food

    Pin It:

    Whole Wheat Belgium waffle with berries and syrup
    A Plate of Best Ever Whole Wheat Waffles with berries
    Print Recipe Pin Recipe Rate this Recipe
    4.35 from 49 votes

    The Best Whole-Wheat Waffles Ever

    Prep Time10 minutes mins
    Cook Time3 minutes mins
    Additional Time10 minutes mins
    Total Time20 minutes mins
    Course: Pancakes and Waffles
    Keyword: Breakfast, recipe
    Servings: 4 waffles
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Equipment

    • Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11)
    • Cuisinart WAF-F20 Double Belgian Waffle Maker, Stainless Steel
    • Eat Fresh: Quick and Easy Meals

    Ingredients

    • ¾ cup whole-wheat flour
    • ¼ cup cornstarch
    • ½ teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon sugar
    • ¼ teaspoon salt
    • 1 to 1 ¼ cups milk
    • 1 egg
    • ¼ cup oil
    • 1 teaspoon vanilla
    • 1 tablespoon apple cider vinegar

    Instructions

    • Preheat waffle iron.
    • Combine all dry ingredients and mix well.
    • Add milk, egg, oil and vanilla, and mix well to combine. Add enough liquid so that batter makes a small mound or ribbon temporarily before returning to level.
    • Right before pouring batter onto waffle iron, add vinegar and mix quickly. Make waffles as per the instructions for your specific waffle maker.
    • Place on a cooling rack immediately after removing from waffle iron.

    Notes

    Source: Eat Fresh: Quick and Easy Meals, by Tom Woodbury

    More Waffle Recipes You Might Like:

    Whole Wheat Yeast Waffles, Barbara Bakes
    Whole Wheat Pumpkin Yeast Waffles, Barbara Bakes
    Almond Flour Yogurt Waffles (Low Carb and Gluten Free), All Day I Dream About Food

    Pin It:

    Whole Wheat Belgium waffle with berries and syrup
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    Low Carb Keto Almond Biscotti »
    about us

    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. Mara Zobrist

      December 14, 2021 at 7:42 am

      I love this waffle recipe – I keep forgetting to add sugar but I did blueberries both time and syrup on top of course! This will forever be my go to waffle recipe.

      Reply
      • Barbara Schieving

        December 14, 2021 at 8:45 am

        Thanks Mara – that’s so fun to hear it’s your go-to waffle recipe. That sounds like a delicious way to serve them.

        Reply
    2. Paul Grantonic

      March 31, 2019 at 7:42 am

      Thank you for sharing, Barbara.
      This was the third recipe I came across, no need to look any further.
      Made this morning and I will be making again. The grandkids and I devoured as they came off the Waring Pro Belgian waffle iron (who needs to let them cool).
      Made with Argo cornstarch and aluminum free baking powder, Arm & Hammer Pure Baking Soda, Heinz Apple Cider Vinegar, Sugar In The Raw Turbinado Cane Sugar, Private Selection Mediterranean Sea Salt, Bertolli Extra Virgin Olive Oil, Stonemill Pure Vanilla Extract, local eggs, Almond Breeze Unsweetened Original and used 1 cup, Bob’s Red Mill 100% whole wheat flour.
      They were served with whipped butter (heavy whipping cream) and Log Cabin All Natural Table Syrup. The recipe made four 6″ waffles.
      Name brands listed for substitution ideas- do what you want, don’t be afraid to color outside the box.

      Reply
      • Barbara Schieving

        March 31, 2019 at 4:10 pm

        Thanks for sharing Paul!

        Reply
    3. Jan

      November 20, 2018 at 4:35 am

      Wow the baking soda/powder taste is way too strong for me, and i did use aluminum-free baking powder. Never tasted as strong baking soda before, I even wonder if  that much is safe to eat..? Maybe i’m just sensitive or my flour has lighter flavor so the baking soda stands out. The waffle texture is very nice. Maybe i’ll try half of the leavening called for in the recipe next time. 

      Reply
      • Raven

        February 24, 2020 at 5:51 am

        These were some of the worst waffles I have ever had. I followed the recipe to a tee and honestly through most of the waffle in the trash. The texture is good but the flavor is really bad. 

        Reply
    4. Danielle

      December 10, 2017 at 8:02 am

      These are the best whole grain waffles I’ve made. The cornstarch makes them crunchy on the outside, they’re slightly sweet, and super easy to make. Thanks for the recipe!

      Reply
    5. Kelly Heath

      September 03, 2017 at 9:39 am

      I tried this recipe this morning and WOW! Incredibly delicious! I too was slightly concerned about the amount of liquid, however; whole wheat flour does need more liquid than regular flour. 
      I have a suggestion for those who complained of a bitter after taste; add orange zest and a bit of juice from an orange. Whole wheat flour can have a bitter after taste in some baked goods and this will counteract that. 
      I added the zest and juice because that is how I make my French toast. Try it, it’s amazing. 

      Reply
      • Barbara Schieving

        September 03, 2017 at 9:53 am

        Great tip Kelly – thanks for sharing!

        Reply
    6. Byron

      June 09, 2017 at 12:36 pm

      I found the texture to be great but the bitter aftertaste was quite off putting… The initial flavour is good and they smell great while cooking but I just can’t get past that aftertaste unfortunately…

      Reply
      • Barbara Schieving

        June 09, 2017 at 1:14 pm

        Thanks for the feedback Byron. I’ve never noticed an aftertaste. Do you think it was the vinegar that you didn’t like, or sometimes if you use a baking powder that has aluminum in it, you can sometimes taste that in pancakes and waffles. I always buy aluminum free baking powder. Here’s an article about it http://www.epicurious.com/ingredients/why-aluminum-free-baking-powder-is-better-article

        Reply
    7. Sarah

      October 22, 2016 at 8:25 am

      Strange texture with the finished product. They are very light and dry, an almost pork rind-like texture? Not the typical waffle, probably wouldn’t make again.

      Reply
    8. Sarah

      March 30, 2016 at 9:26 pm

      Horrifying experience. Followed the recipe exactly for every single step and thought the watery batter would turn out fine. Waffles ended up sticking to the waffle iron even though I oiled the iron thoroughly. Ended up with no breakfast and a grimy waffle iron to clean

      Reply
      • Sheri

        October 03, 2016 at 6:23 pm

        I had the exact same experience. Way too watery and stuck really bad. I added more flour and it helped a little with the sticking, but they didn’t taste so good. None of the family like them. Very disappointed considering the title. There is definitely something wrong with the liquid amounts.

        Reply
        • Barbara Schieving

          October 03, 2016 at 6:34 pm

          Hi Sheri – sorry you had troubles with the recipe. I made them again recently and it worked perfectly for me.

          Reply
          • Rachel Swaney

            October 09, 2016 at 10:42 am

            We LOVE this recipe! I make it every weekend! I cut this recipe in half bc their are only 2 of us. I spray the waffle iron with non sticking spray and I add dark chocolate chips! Never have any problems! Maybe let the mixture set for a few minutes to thicken a tad.

            Reply
            • Barbara Schieving

              October 09, 2016 at 11:42 am

              Thanks for sharing Rachel – how fun to have chocolate chip waffles every weekend.

      • Jamie Carter

        May 28, 2018 at 8:20 am

         My batter was initially really soupy too.  I just added more whole wheat flour to thicken it up as well as another tablespoon of cornstarch. I also used honey instead of sugar because I’m on a sugar free diet unless its natural like honey or maple syrup.   They cooked beautifully and tasted great from there. 

        Reply
    9. Stephen

      January 10, 2016 at 9:37 am

      I was concerned at first because the batter seemed very thin. Then, I became even more concerned when the waffles didn’t fall right off the waffle iron like my waffles usually do. But, I got them off the waffle iron without much effort, and they tasted great. A different, but delicious, texture.

      Reply
    10. Corinne

      December 08, 2015 at 2:06 am

      Is there a typo with the amount of milk? Batter is way too watery, had to add more flour. I used whole grain spelt flour.

      Reply
      • Barbara Schieving

        December 08, 2015 at 6:02 am

        Hi Corinne – no it’s not a typo. The batter is very thin but it worked just fine for me. I don’t have much experience with whole grain spelt flour, so don’t know if it tends to absorb less liquid then regular whole wheat flour which absorbs a lot. But now that you know how it reacts in this recipe, you can reduce the liquid or increase the flour to begin with. Hope you enjoyed them.

        Reply
    11. Leslie

      October 12, 2015 at 12:00 pm

      I made these & think they would be awesome if it wasn’t for the strong baking soda taste. Otherwise, great recipe!

      Reply
      • Barbara Schieving

        October 12, 2015 at 3:13 pm

        Hi Leslie – glad you liked the waffles. Have you tried using baking powder without aluminum? I find it tastes better.

        Reply
    12. Amy G

      May 17, 2015 at 10:46 am

      I used coconut oil and added some cinnamon…delicious!! Best whole wheat waffle recipe yet!

      Reply
      • Barbara Schieving

        May 17, 2015 at 9:04 pm

        Hi Amy – so glad you loved the recipe. Sounds like delicious substitutions.

        Reply
    13. Yvonne Snyder

      April 11, 2015 at 11:39 am

      This whole-wheat waffles recipe is great. I did add about 1 cup more flour. Thought maybe the amount on the recipe was an error. Also, I used whole-wheat pastry flour. They were nice, crispy and light.

      Reply
    14. Kelly

      March 14, 2015 at 3:50 pm

      Great recipe! I used coconut oil and YUM!

      Reply
    15. Finally_50

      February 19, 2015 at 8:53 am

      This recipie is amazing!!!! I multiplied it x’s 4 (plus on extra cup of flour) and they turned out perfect!!! Made 30 waffles using a square waffle maker. I don’t have a Belgium one. 🙂
      Oh, why x’s4? I have 3 grown teenage boys I cook for. I am introducing whole wheat to them for healthier diet. I can not get 2 of them to make the change to whole wheat bread. Problem solved they loved these waffles. So, waffles it is for breakfast now instead of toast!…

      Reply
      • Barbara Schieving

        February 19, 2015 at 9:09 am

        How smart to make so many at once instead of cooking every day. Glad the recipe was a hit!

        Reply
    16. Christina

      February 07, 2015 at 12:25 pm

      These waffles are absolutely delicious. Couldn’t even tell they were fully whole wheat, even with Gold Medal which has a heartier texture and taste. Lighter and fluffier than any other whole wheat waffle I’ve ever had. Barbara, you are a magician. Can’t thank you enough.

      Reply
      • Barbara Schieving

        February 07, 2015 at 4:58 pm

        What a great review – thanks Christina!

        Reply
    17. maribel gomez

      January 19, 2015 at 9:03 am

      Hi Lauren. would the apple cider vinegar make the batter bitter

      Reply
      • Barbara Schieving

        January 19, 2015 at 9:10 am

        No it doesn’t make them bitter, it causes a chemical reaction that makes them lighter and fluffy.

        Reply
    18. Lauren

      December 13, 2014 at 9:00 am

      Hi! I made this two days in a row. Yesterday they were perfect! Today we doubled the recipe and I don’t know what happened… is this recipe not good for doubling?? They fell apart and tasted funny. Next time I will make them in two individual batches.

      Reply
      • Barbara Schieving

        December 14, 2014 at 4:44 am

        Hi Lauren – so nice that you love the waffles enough to make them two days in a row. Sorry the second batch didn’t turn out well. I’ve doubled the recipe with no problem. It’s easy to forget to double one ingredient, or do something differently, so maybe that’s what happened.

        Reply
    19. Marissa

      November 17, 2014 at 6:55 am

      Really enjoyed these with added blueberries! How many calories per waffle? Thanks!

      Reply
      • Barbara Schieving

        November 17, 2014 at 12:07 pm

        Thanks Marissa – blueberries is a great addition. I use this website to calculate calories http://caloriecount.about.com/cc/recipe_analysis.php

        Reply
    20. Heather

      November 15, 2014 at 8:53 am

      These were perfect. Absolutely incredible. My four years olds each gobbled up a huge waffle. No one would ever suspect these are so nutritious!

      I added two blended bananas and an extra 1/4″ cup of whole wheat flour because I wanted to use up some bananas. It worked perfectly.

      I’m going to pre-measure the dry ingredients for several batches worth and store them in ziploc bags so this is ready to rock in my pantry. We are going to be making these a LOT. Thank you!

      Reply
      • Barbara Schieving

        November 15, 2014 at 9:31 am

        Thanks Heather – great idea to have them stocked and ready to make. The addition of bananas sounds delicious.

        Reply
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