Whole Wheat Waffles
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Whole Wheat Waffles



Leggo my Eggo! Remember those commercials of two kids fighting over that last waffle just as it popped out of a toaster? I know how those kids felt because I grew up loving boxed frozen waffles, too. But I also adored the fresh taste of right-out-of-the-waffle-iron waffles.

As a busy mom, I'm often tempted in the frozen food section as I pass the perfectly arranged boxes with pictures of golden-brown waffles piled high under amber syrup and perfect pats of butter, but when I think about the ingredients most boxed frozen waffles are made with AND the cost of them (6 waffles for $4!), it doesn't seem worth it to me at all. Not when I can easily make my own healthy, delicious waffles at home for less money than the store brands (try 10 for under $2!) and not forego the convenience of frozen waffles.

My solution is to make a single or even double batch of homemade waffles and freeze what we don't eat for breakfast. Then, no matter how much of a rush we're ever in in the morning, I'm always prepared for my kids last minute request for waffles and this couldn't be more nutritious, so I know their bellies are filled with truly wholesome stuff and no one has to fight for the last one since I always have them on hand!

Whole Wheat Waffles  (makes 10 waffles)

  • Prep Time: 2 mins,
  • Cook Time: 13 mins,
  • Rating:
    Rate this recipe
Leggo my Eggo! Remember those commercials of two kids fighting over that last waffle just as it popped out of a toaster? I know how those kids felt because I grew up loving boxed frozen waffles, too. But I also adored the fresh taste of...


  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup plain greek yogurt
  • 1 large egg
  • 1/3 cup vegetable or canola oil
  • 2 tablespoons honey or agave
  • 1 teaspoon vanilla extract


  1. 1. Preheat waffle iron.
  2. 2. Sift the first 3 ingredients into a bowl.
  3. 3. In a separate bowl, whisk the remaining wet ingredients.
  4. 4. Slowly add the dry ingredients to the wet ingredients and whisk until combined. Do not over mix.
  5. 5. Pour 1/2 cup of batter into a greased waffle iron and cook about 3-4 minutes or according to manufacturer’s directions.
  6. 6. Serve with desired accompaniments.
  7. *To freeze: Allow to cool, place in a Ziploc bag, label and freeze. When ready to eat, place in toaster oven until heated through or in the oven at 300 degrees and heat for 10 minutes or until heated through.

Accompaniments: maple syrup, honey, or raspberry sauce

Whole Wheat Waffles

Nutrition Information

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  4. rbouplon

    January 23, 2014 at 12:19 pm

    I used unsweetened vanilla almond milk and this was really, really, really, really, really, really, really GOOD!!! I double batched it and through them in the freezer for the kids all week. :)

  5. sarahdinner

    July 20, 2013 at 11:48 am

    Made this today and it was amazing!!! Thank you!!

  6. Dimagrire

    June 20, 2013 at 4:17 pm

    I have tried it. it is delicious. i think 1:1 ratio is far better

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  8. Lexie

    April 25, 2013 at 8:01 pm

    would subbing almond milk for the milk work? & possibly coconut yogurt for the yogurt? i’m lactose intolerant

    • catherine

      April 29, 2013 at 12:21 pm

      I haven’t tried those substitutions, but I think they would work at a 1:1 ratio! Let me know how it works out!

  9. Kelly

    January 27, 2013 at 12:56 pm

    I substitute applesauce for the oil. And I use 1 c. whole wheat flour and 1/2 cup all purpose or white whole wheat flour so they are a little more crisp on the outside. Love this recipe!

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  11. Alicia Cook

    August 20, 2012 at 9:19 am

    These were delicious. I say were, because my family decided to eat the entire batch in one evening. I had planned to freeze the remaining. I don’t mind making these again, the recipe is fantastic, and easy!!!

  12. Lindsay

    March 26, 2012 at 10:52 pm

    Used coconut oil for the oil and I don’t know if that’s what made the difference but they were AMAZING!! Home late and wasn’t sure what to have for dinner and decided on breakfast for dinner and I’m glad we did.

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  14. Jessica

    March 11, 2012 at 11:20 am

    We just made these…didn’t have any yogurt so I subbed half cup pumpkin…my toddler is saying more, more, more!

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  16. dimagrire

    February 16, 2012 at 8:49 pm

    this recipe is absolutly ..kids love it ..thanks

  17. Esther

    February 9, 2012 at 12:12 am

    Super yummy! I doubled the recipe and was able to make 7 round Belgian. Hubby loved them…hope my 3 year old will too.

  18. Elisha

    January 25, 2012 at 8:25 pm

    This brought a tear to my eye!! My 5 year old who doesn’t like anything other than (and I’m not exaggerating) waffles from a box in the morning and “yummy pasta” (which is from a box and has tons of sodium) for all other meals. This kid will not eat any sauces, cheese, condiments or even jelly w/ his PB&J… I’m constantly at a loss trying to feed him. Well, he LOVES these!!! Thank you so much for this recipe!!!

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  20. Rebekah

    January 11, 2012 at 7:59 am

    Just made my 4th batch of these, we love them! I have problems with mushy waffles and found that if we cranked up the heat that it helped them be more crispy. We have a cuisinart that makes 6 square waffles. I add zucchini into mine with a few chocolate chips. Protein (yogurt) and veggies for breakfast? Score! I love weelicious.

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  25. Juli

    November 16, 2011 at 2:11 pm

    I’d also like to know if these can be made dairy free for my sensitive daughter. Maybe substitute pumpkin Puree, applesauce, thoughts??? Thanks!

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  28. Ashleyy25

    September 19, 2011 at 7:18 pm

    So excited about trying these tomorrow!!!! Although, I will be making the pancake version. I have a 10 month old who refuses purees so i have to be creative about getting enough nutrition in her diet and I’m thinking waffles may be to “crispy” for her. She only has two teeth :) Thanks so much for such awesome recipes and ideas. They have helped out so much!!!

    • Ana

      November 16, 2011 at 12:03 pm

      My 11 month old doesn’t have teeth either and I started giving him toast and waffles when he was ten months. The crispy wasn’t a problem. As long a your baby is chewing she should be fine. Give it a try, and just watch carefully. Good luck!

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  30. Jessi

    August 19, 2011 at 1:19 pm

    If only I had a waffle iron! But I will definitely be making these as pancakes as mentioned above. Thanks!

  31. Jodi

    August 19, 2011 at 9:33 am

    I want a belgian waffle maker so badly!!! For now I’ll have to stick with making pancakes!

  32. Anna W

    August 7, 2011 at 6:11 am

    I admit, I made bunch of these and froze them, and then ate them while still frozen! On days when I didn’t feel like much effort, I’d go get a waffle out and start breaking it into pieces to eat. My one year old loves to share the pieces with me. :)

  33. Sandy

    July 9, 2011 at 8:00 am

    We made these this morning, following the recipe exactly. They came out nice and crispy. We have have a round belgian waffle maker so it took almost one cup of the batter to get a full waffle. At that ratio I’d get about three and a half circular waffles from one recipe. My husband and I ate them with just a touch of maple syrup and they were very tasty. My two year old ate over half a big round waffle and that was after eating 8oz. of yogurt while I cooked the waffles! Not enough left to freeze, but I don’t anticipate problems since the texture was great. Next time I’ll make a double batch.

  34. Dianna

    May 30, 2011 at 10:45 am

    My son LOVES these waffles. He likes to dip it in greek yogurt mixed with mashed up raspberries. Yum Yum!

  35. Julie

    May 25, 2011 at 12:25 pm

    I made these last night as pancakes (waffle iron on the fritz) and they were delicious and incredibly fluffy. I also make the strawberry sauce (using your raspberry sauce recipe) – also amazing. Thank you!

  36. Dorothy

    May 24, 2011 at 9:03 am

    Doubled the recipe and made for breakfast the other day for my twin boys and husband. Only had a few left over to freeze they ate so many! Delicious and easy.

  37. Katy

    May 18, 2011 at 6:40 pm

    Just made these for busy soccer night dinner. They were a hit!

  38. erica hill

    May 17, 2011 at 4:33 pm

    can you put the batter together at night and cook the waffles in the morning?

    • catherine

      May 18, 2011 at 2:01 pm

      I don’t see why it wouldn’t work, I’m sure it will be fine. Let me know how it goes :)

  39. Meghna

    May 17, 2011 at 4:12 pm

    Really good. Only issue was that batter was barely enough for 8 belgian waffles. I have the 4 square belgian waffle maker from Cuisinart. Could only get 8 partially filled squares out of it, but still large enough sized waffles for my 3 year old, so I am fine with it!

  40. MA

    May 15, 2011 at 1:58 pm

    So good! Mine came out a bit mushy..but the flavor was really good…wish I could get them a bit more firm, but everyone ate them up!

  41. kelly

    May 15, 2011 at 7:17 am

    just made a double batch and they are coming out limp! any suggestions?

  42. yeni

    May 12, 2011 at 10:22 am

    OMG, thank you! I’ve been looking for a healthier waffle recipe this week. I’m so happy you posted this now! My boy loves pancakes, french toast, and waffles. I’ve been hesitant on the waffles cause most of them lack in the healthy dept. I’ll be making these this weekend, and probably adding some berries or mashed bananas. Thanks again!

  43. Kristina M Tyler

    May 12, 2011 at 9:18 am

    These sound great! I am also looking for a whole wheat pancake, would be great if you could post that. I would like to try to get my dry ingredients together just like the bisquick, so I can just scoop the dry and mix with the wet, but I want to make the dry myself and would prefer it to be whole wheat. Any suggestions?

  44. Ramona

    May 12, 2011 at 8:42 am

    Can you substitute sugar for honey/agave? My baby girl is still a bit too young for that…

    • catherine

      May 12, 2011 at 6:31 pm

      You can even replace it with maple syrup and agave instead of honey :) You can put in 1 tbsp of sugar :)

    • Sarah

      May 12, 2011 at 12:09 pm

      I would just leave it out – I’m sure she won’t notice the difference – or substitute maple syrup. That’s what I usually do in pancake/waffle recipes and I’ve had no complaints. :)

  45. Rachel @ Rachel's Recipe Reviews

    May 12, 2011 at 7:40 am

    I love having frozen breakfast goods that you just need to pop in the toaster or microwave. These look great! My favorite thing is quinoa pancakes (on my blog if you’re interested). I have a baby food question for you–but I’ll browse your blog first and then email you if I don’t find an answer :)

  46. Lilit

    May 12, 2011 at 5:00 am

    Do I need to use baking powder if I use whole wheat self-rising flour? Thanks.

  47. Mary-Elizabeth Robinson

    May 11, 2011 at 5:54 pm

    Does anyone make the batter the night before? Does it work, or best to do in the morning?

  48. feener

    May 11, 2011 at 2:20 pm

    i have been trying to do this, my kids don’t get any protein in the morning so i will even add some protein powder to the mix..thanks

    • Sara K

      August 14, 2011 at 9:26 am

      How did they turn out with the powder? How much did you use? I’m always looking for ways to get more protein in my girls’ diets but I’m never sure how to use the powder.

  49. Christine

    May 11, 2011 at 2:05 pm

    My little guy loves his sesame street Elmo and cookie monster waffle iron. I make a big batch weekly from the joy of cooking book and sun in whole wheat flour. I’ll definitely switch to this recipe. I’ve been looking for ways to use up the Greek yogurt in the fridge.

  50. Maria

    May 11, 2011 at 1:46 pm

    Great idea!!! Def going to try this! My son loves waffles so much!

  51. Jeannette

    May 11, 2011 at 1:34 pm

    Will whole milk yogurt work in this recipe?

  52. Courtney

    May 11, 2011 at 12:44 pm

    I love this idea! We stock up the freezer with waffles! I usually add 1 cup of pureed sweet potato and cinnamon or pumpkin spice, flax and sometimes pecans. we are a bit lazy and just put them in the toaster for two rounds.

  53. Natalie

    May 11, 2011 at 12:36 pm

    Can these go right from the freezer into the toaster or is there thawing involved?

    • Holly

      May 14, 2011 at 1:42 pm

      No thawing! Just pop them in for a regular toast time, and that should do the trick. Of course toasters vary, so you may need to adjust the “darkness” knob.

  54. Andrea

    May 11, 2011 at 12:31 pm

    Can this batter be used for pancakes as well??

    • Carissa

      May 15, 2011 at 4:44 pm

      Yes! I made them this weekend and since i don’t have a waffle iron I did pancakes. I used a little less than half the amount of oil and they turned out delicious!

    • Kim Gravel

      May 12, 2011 at 10:15 am

      I just googled this question myself, and apparently you can convert this to a pancake batter by just ommitting the oil. Hope that helps!

  55. Danielle

    May 11, 2011 at 11:25 am

    Thanks these look yummy! I make a large batch of pancakes every Sunday night to freeze for the week, I work and this makes mornings much easier. I’m in the market for a new waffle iron – any recommendations?

    • Emily

      May 11, 2011 at 3:28 pm

      Danielle, we have a wonderful Cuisinart waffle iron. It makes the thinner large waffles and does a great job.

  56. CuteEverything

    May 11, 2011 at 11:15 am

    So nice that they are whole wheat! Will definitely be trying these.

  57. Sarah

    May 11, 2011 at 10:32 am

    Yea! I’ve been looking for a ww waffle recipe! Can’t wait to try them tomorrow, thank you for so many wonderful recipes.

  58. Christina Crabtree

    May 11, 2011 at 10:31 am

    We also freeze small pancakes (small enough to fit into a toaster slot), french bread, and muffins. I’ve even been known to make crepes and freeze them since I’m the only one in my house that eats them. Anything for an easy morning when mommy is still half asleep!

  59. Julie

    May 11, 2011 at 10:21 am

    Looks great! Ok to sub non-dairy yogurt for the Greek?