A better-for-you whole wheat waffle recipe that is crisp, light and airy, and is also almost as easy to make as using a mix. Once you taste the nutty, complex flavors that only fresh whole wheat can provide, you’ll never go back to artificial mixes again!
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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.
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.
This recipe comes from a fun cookbook, Eat Fresh: Quick and Easy Meals from Chef Tom Woodbury. It’s definitely a keeper!
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Why You’ll Love Making This Whole Wheat Waffle Recipe
- Kid Approved: Even picky eaters won’t notice they’re eating whole wheat – they’ll just taste a deliciously crispy, golden-brown waffle.
- Healthier Choice: Made with whole wheat flour, these waffles are packed with fiber and nutrients for a more wholesome breakfast. They’re a satisfying way to start your day without sacrificing flavor.
- Versatile Toppings: Pair these waffles with sweet or savory toppings to suit any craving. Whether it’s fresh fruit and syrup or eggs and avocado, the possibilities are endless.
- Simple Ingredients: No fancy ingredients required – just pantry staples you likely already have on hand, like whole wheat flour, milk, eggs, and a touch of honey.
🧇 My kids go absolutely wild when I whip up red velvet waffles for breakfast—they’re like a dessert disguised as breakfast, and everyone loves them!
Recipe Ingredients
- Whole-wheat flour
- Cornstarch
- Baking powder
- Baking soda
- Sugar
- Salt
- Milk
- Egg
- Oil
- Vanilla
- Apple cider vinegar
See the recipe card below for full information on ingredients and quantities.
How to Make Whole Wheat Waffles
- Step 1: Preheat waffle iron.
- Step 2: Combine all dry ingredients and mix well.
- Step 3: 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.
- Step 4: Right before pouring batter onto waffle iron, add vinegar and mix quickly. Make waffles as per the instructions for your specific waffle maker.
- Step 5: Place on a cooling rack immediately after removing from waffle iron.
RECIPE FAQs
This recipe is specifically developed to work perfectly with 100% whole wheat flour. However, if you’re new to whole wheat baking, you can start with a 50/50 blend of whole wheat and all-purpose flour, then gradually increase the whole wheat ratio.
For perfectly crispy waffles, make sure your waffle iron is fully preheated before adding batter. Also, avoid opening the iron too early – wait until the steam significantly reduces. If needed, you can keep waffles warm and crispy in a 200°F oven while making the remaining batch.
While you can mix the dry ingredients ahead, it’s best to add the wet ingredients just before cooking. The leavening agents start working immediately when mixed with liquids, so making the complete batter ahead can result in less fluffy waffles.
Let waffles cool completely, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 3 months. Place parchment paper between each waffle to prevent sticking. Reheat in a toaster or oven until crispy.
Expert Tips
- Rest the Batter: Let your waffle batter rest for 5-10 minutes before cooking. This allows the whole wheat flour to fully hydrate and the leavening agents to activate, resulting in fluffier waffles.
- Don’t Overmix: Mix just until the ingredients are combined – a few small lumps are perfectly fine. Overmixing develops gluten, which can make your waffles tough rather than tender.
- Steam Guide: Watch the steam coming from your waffle iron – when it slows significantly or stops, your waffle is likely done. This is more reliable than waiting for a timer or light indicator.
- Perfect Portions: Use a measuring cup or ice cream scoop to portion your batter consistently. For most standard waffle irons, about ¾ cup of batter ensures even cooking without overflow.
Toppings for Whole Wheat Waffles
Waffles are like a blank canvas. You can get as creative as you want with the toppings! Here are some of my family’s favorite waffle toppings:
- Blueberries
- Maple syrup
- Strawberries
- Bananas
- Butter
Storage Tips
These whole wheat waffles keep perfectly for quick, wholesome breakfasts throughout the week. Once cooled completely, store them in an airtight container in the refrigerator for up to 3 days.
If you want to freeze them, arrange the waffles in a single layer on a baking sheet and freeze until solid (about 2 hours), then transfer to a freezer-safe bag or container with parchment paper between each waffle to prevent sticking. They’ll maintain their quality in the freezer for up to 3 months.
When ready to enjoy, pop them straight from the freezer into your toaster or warm them in a 350°F oven until heated through and crispy again, about 5-7 minutes.
Delicious Waffle Recipes You Have To Try
These waffle recipes are packed with flavor, texture, and variety, making them perfect for any morning. Check out these must-try waffle recipes that will change your mornings!
- If you love waffles, you have to try Overnight Yeast Waffles—a recipe that ferments overnight for a deep, rich flavor and crispy texture.
- For a fall-inspired twist, the Whole Wheat Pumpkin Yeast Waffles combine the wholesome goodness of pumpkin with the lightness of yeast.
- Looking for a healthier option? Light and Fluffy Whole Wheat Waffles are the perfect choice, delivering a nutritious yet airy breakfast treat.
More Breakfast Recipes to Consider
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The Best Whole Wheat Waffle Recipe
Equipment
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
- Use room temperature ingredients, especially eggs and milk. Cold ingredients can make the batter lumpy and prevent proper rising.
- Lightly brush your waffle iron with oil rather than using cooking spray.
- Swap in your favorite add-ins like cinnamon, vanilla, or even a handful of chocolate chips for a personalized twist.
- Double the batch and freeze extras for a quick, wholesome breakfast on busy mornings.
Mara Zobrist
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.
Barbara Schieving
Thanks Mara – that’s so fun to hear it’s your go-to waffle recipe. That sounds like a delicious way to serve them.
Paul Grantonic
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.
Barbara Schieving
Thanks for sharing Paul!
Jan
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.
Raven
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.
Danielle
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!
Kelly Heath
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.
Barbara Schieving
Great tip Kelly – thanks for sharing!
Byron
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…
Barbara Schieving
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
Sarah
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.
Sarah
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
Sheri
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.
Barbara Schieving
Hi Sheri – sorry you had troubles with the recipe. I made them again recently and it worked perfectly for me.
Rachel Swaney
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.
Barbara Schieving
Thanks for sharing Rachel – how fun to have chocolate chip waffles every weekend.
Jamie Carter
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.
Stephen
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.
Corinne
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.
Barbara Schieving
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.
Leslie
I made these & think they would be awesome if it wasn’t for the strong baking soda taste. Otherwise, great recipe!
Barbara Schieving
Hi Leslie – glad you liked the waffles. Have you tried using baking powder without aluminum? I find it tastes better.
Amy G
I used coconut oil and added some cinnamon…delicious!! Best whole wheat waffle recipe yet!
Barbara Schieving
Hi Amy – so glad you loved the recipe. Sounds like delicious substitutions.
Yvonne Snyder
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.
Kelly
Great recipe! I used coconut oil and YUM!
Finally_50
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!…
Barbara Schieving
How smart to make so many at once instead of cooking every day. Glad the recipe was a hit!
Christina
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.
Barbara Schieving
What a great review – thanks Christina!
maribel gomez
Hi Lauren. would the apple cider vinegar make the batter bitter
Barbara Schieving
No it doesn’t make them bitter, it causes a chemical reaction that makes them lighter and fluffy.
Lauren
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.
Barbara Schieving
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.
Marissa
Really enjoyed these with added blueberries! How many calories per waffle? Thanks!
Barbara Schieving
Thanks Marissa – blueberries is a great addition. I use this website to calculate calories http://caloriecount.about.com/cc/recipe_analysis.php
Heather
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!
Barbara Schieving
Thanks Heather – great idea to have them stocked and ready to make. The addition of bananas sounds delicious.