How to make a Healthy Waffle Recipe with nutritious ingredients. Wholesome whole wheat flour with no refined sugar for healthy breakfast ideas that can be made ahead and toasted from frozen for busy mornings!
For more easy grab-n-go breakfast ideas try Instant Pot egg bites, almond flour banana muffins, Instant Pot boiled eggs or any of these 21 favorite healthy muffin recipes!
Table of contents
A healthy waffle recipe that results in crispy and delicious waffles? Yes please! These whole wheat waffles will satisfy the kid in all of us. They are made with your everyday pantry staples like my whole wheat buttermilk pancakes.
If you make a big batch, freeze some for later for easy meals when you’re in a pinch. We always do that along with chia seed pudding and healthy blueberry muffins.
What Makes Whole Wheat Waffles Healthy?
- Whole grain: By swapping bleached white flour for whole wheat flour, you increase your fiber intake. This not only keeps you full longer, it decreases blood sugar spikes!
- Less sugar: Using stronger tasting maple syrup (or honey) allows you to use less, which equates to less sugar and caloric intake.
- Whole food ingredients: No overly-processed ingredients, no preservatives, just simple wholesome real food.
- Budget friendly: Find all these ingredients at your local grocer, no specialty stores needed.
- Easy to make: One bowl, less fuss, less mess!
- Classic waffle taste: Crisp on the outside, light on the inside with the perfect waffle grooves that beg to be filled with syrup.
Not only can this waffle recipe be made from scratch but I have made it a mission of mine to take many other favorite foods and also make them with whole, unprocessed ingredients. Healthy doesn’t mean you have to give up chocolate chip cookies, carrot cake, brownies and many more healthy snacks, you just need to be careful what you put in them and how you make them! And if you ask me, they taste way more delicious!
Ingredients for Healthy Waffle Recipe
- Flour: This waffle recipe from scratch uses whole wheat flour or spelt flour. You’ll notice that these waffles aren’t as fluffy as your average waffle due to the whole wheat flour containing bran and germ. I don’t recommend using other flours, as I have not tested them and baking is a science!
- Large eggs: Used for binding whole wheat waffles together. I like to buy organic or from a local farmer when I can.
Does egg size matter when making waffle recipe from scratch? When eggs are being used for binding in baking, it usually won’t affect the outcome if you use a medium egg versus a large one (or vice versa). Healthy waffle recipe calls for two large eggs, you can use two medium or two extra large. If you have small eggs, though, use three small eggs for two large.
- Any milk: I used unsweetened almond milk, but feel free to use any unsweetened dairy milk or other milk of choice. Avoid canned coconut milk or milk with any added sweeteners.
- Maple syrup or honey: Either liquid sweetener works for these healthy waffles.
Sugar free waffles? Yes, you could! Just make sure it is a liquid sugar free sweetener. In fact, I enjoy swapping erythritol monkfruit sugar free replacement in many healthy cookies like snowballs and shortbread!
- Olive oil or avocado oil: You can also use melted butter as well.
- Pure vanilla extract: Not imitation vanilla for best taste.
- Aluminum-free baking powder: Technically any baking powder works, I prefer aluminum free for health reasons.
- Salt: Enhances whole wheat waffles taste.
Healthy waffle mix recipe: Waking up Saturday morning to the aroma of freshly made waffles just doesn’t happen out of a box. Mix the dry ingredients for waffle recipe from scratch together and keep in a mason jar. You’ll have a homemade waffle mix at the ready!
How to Make Healthy Waffles
- Batter: In a large mixing bowl, lightly beat eggs. Add milk, maple syrup, olive oil, vanilla, baking powder, and salt; whisk until well combined. Add whole wheat flour, mix well.
- Cook: Preheat the waffle maker well. The amount of batter depends on the size of your waffle maker. I used about 1/3 cup per waffle. If your waffle maker is cast iron you might have to spray it with cooking spray to prevent waffles from sticking. This recipe uses enough oil, so you might not. Just try one first and see how it comes out.
For crispier waffles, I also cook a bit past the green Ready indicator.
How to make waffles from scratch really is that easy! Top with a drizzle of maple syrup, a slab of nut butter, or some fresh berries; see below for even more whole wheat waffle topping ideas!
Optional Add-In’s and Variations
- Gluten free: If you would like to make this recipe gluten-free buckwheat flour is your best option. Despite its name, it is actually a gluten-free alternative to other flours. It has a deeper nuttier flavor and is darker in colour.
- Other flours: As much as I love almond flour, it cannot be used for this recipe. Make almond flour waffles or super fluffy almond flour pancakes instead. I have not tested this recipe with all purpose or wheat pastry flour. White whole wheat flour can usually be replaced on a 1:1 basis. If you try, let us know in the comments!
- Cinnamon: For added warmth and a delicious hint of cinnamon, add a dash. Use pumpkin pie spice in the fall!
- Non-dairy: To make these non-dairy, use almond milk, coconut milk (carton not can), or oat milk instead.
- Blueberry waffles: You could add blueberries tossed with a small amount of flour into the homemade waffle batter. Blueberries do tend to stick to the waffle maker, so you may have to use a bit more ‘elbow grease’ when washing it. You may like healthy blueberry pancakes, too!
- Chocolate chips: I love to use mini chips, so then I get some in every bite (just like with chocolate chip muffins). You could use any you like though including dark, semi-sweet, milk or even sugar free.
- Savory: Add some chopped cooked bacon to the batter.
- Chopped nuts: Pecans or walnuts chopped small would add a nutty taste to the whole wheat waffles batter!
- Sprinkles: Would be a fun healthier version of a ‘cake batter waffle’; so fun for little ones or if celebrating a birthday! Just add them into the batter.
- Buttermilk: If you love the taste of buttermilk in waffles, you can use that for your milk option, OR make your own like I do in healthy fluffy pancakes. Add 1/4 cup of white vinegar to your milk (any kind) and let it sit first for about 5-10 minutes.
Tips for Best Results
- Tricks for fluffy waffles: Because this recipe uses whole wheat flour, you won’t have the fluffiest waffles. There are, however, some things you can do to try and maximize the potential.
- Separate the yolk from the egg whites. Beat whites until soft peaks have formed and fold them back into the batter.
- You can also allow the batter to rest while the waffle iron heats up. This way you give extra time for the baking powder to activate.
- Brown butter: If you do decide to use butter, you’ll want to melt it. Creating brown butter will add a beautiful nutty flavour to your waffles. Brown butter is made by melting the butter until it just starts to turn brown. You’ll know by its delicious aroma. Just be careful not to go too far the other way. Burnt butter has no place in your waffle batter.
- Preheat waffle maker: You want it nice and hot before you pour the batter in.
- Spray waffle maker with cooking spray: This is especially true for cast iron, but is a good tip for any waffle iron as the last thing you want is all the hard work to be stuck to the kitchen appliance.
- Measure correctly: Don’t overpack your flour! This is worth repeating with any baking project. Scoop and level. Scooping your whole wheat flour into your measuring cups keeps it light and airy, and then leveling it with a knife ensures you have the precise amount.
FAQs
What is deemed “healthy” will always differ from one person to the next. You might consider only gluten free waffles healthy, a gym junkie will eat only protein waffles, and we are OK with whole grains. There is no one “right” way to eat.
However, anything that comes from a factory and has been highly processed is usually not good for anyone. It’s been stripped away of most of its nutrients and has had things added to it that we can’t even pronounce. I, for one, stopped buying frozen waffles since we started eating primarily real food. By real, I mean food that hasn’t been altered from its original state. Whole foods, unprocessed and highly nutritious – and that is what this waffle recipe from scratch is!
Yes! We are made to believe that eating healthy is more expensive and that prepackaged food is cheaper. And while it may look and feel that way it’s because we’ve never been taught how to eat healthy on a budget.
Well, it’s possible! Growing up very poor in Ukraine and with no access to processed foods, I can assure you that it may take a bit to figure it out, and there is a learning curve. But once you do, there’s no going back. Shop in season, make a menu plan from what is on sale and always make sure nothing goes to waste by utilizing your freezer! And remember, your health is your wealth.
Moisture is the culprit! Ensure your waffle iron is hot before your batter touches it by testing it with water first. The water should sizzle when it makes contact with the hot iron. Another reason could be using buttermilk vs. milk. This may have made your batter too thick. If you still want even more crispy waffles, you can either toast them further in the oven or toaster!
Really it is personal preference! Oil will help thin your batter resulting in ‘crispier’ waffles, whereas butter will solidify and make a softer waffle.
It should be the consistency of honey. Not so thick that it is sticking and clumping to your whisk or spatula, but not so runny either like water. It should be thicker than a pancake batter!
Did you pour too much waffle batter in your iron? Only pour enough to cover the lower cooking grid. Waffle batter needs room to expand or you will end up with a soggy middle. Another culprit could be too much liquid in your batter. Follow the recipe as written and your healthy waffles will turn out perfect!
Splitting could be a variety of reasons but here are some common reasons. Your grid plates were not hot enough, the non-stick coating has become ineffective, you forgot to grease the plates, you omitted the oil (waffles need fat), you opened the waffle maker too soon and the waffles were not fully cooked, or you poured too much batter into the iron (if it oozes out the side, you poured too much in!)
What Are Healthy Waffle Toppings?
- Maple syrup: Look for “pure maple syrup.” Brands like Aunt Jemima are made of glucose, corn syrups, and all of the highly processed refined sugars we don’t want. When possible, spend a few more dollars and buy pure maple syrup. It is full of vitamins and nutrients and your kids will not notice the difference. Only pour a little bit. It’s not cheap, so make it last!
- Yogurt: When I have time I make yogurt in Instant Pot or buy plain whole milk yogurt. I shoot for local, organic, or grass-fed, with no added sugar. Maple syrup on top and it’s creamy heaven! I love this combo on syrniki as well!
- Frozen fruit: Costco is amazing for affordable organic berries and fruit. Thaw it a bit and its juices will blend beautifully with yogurt and maple syrup “streams”.
- Berry compote: Use my simple cherry compote from Greek yogurt cheesecake!
- Nut/seed butter: Almond butter, cashew butter, and pumpkin seed butter all add a creamy, nutty, high protein topping.
- Chocolate spread: Making your own chocolate spread can be healthy, nutritious, and oh so chocolatey. Using raw cacao, hemp seeds, coconut oil, honey, and sea salt. Blend until creamy and dreamy.
- Savory: Fried chicken and waffles, sausage or bacon are all savory toppings you could have with your waffle recipe or even sandwich between two!
- South of the border waffle: Add pico, diced avocado and a fried egg.
- Dessert waffles: Serve with vegan vanilla ice cream or chocolate ice cream.
Waffles are a great addition to a brunch charcuterie board! Also, include fresh fruit and berries, melted chocolate for dipping, soft cheeses, smoked salmon, healthy granola, and an assortment of muffins. Serve with hot chocolate or healthy iced coffee dependent on season.
How to Store Whole Wheat Waffles?
Store: Keep waffles in an air circulating container in the fridge for up to a week.
Freeze: To freeze, let waffles cool for 10 – 15 minutes, then place in a resealable Ziploc bag, let as much air out as possible, seal and freeze for up to 6 months.
Reheat: Pop them in the toaster straight out of the freezer to heat up. You can also use the microwave if you’re wanting to get them a bit softer.
More Healthy Breakfast Recipes
Healthy Waffle Recipe
Ingredients
- 2 eggs large
- 1 1/2 cups any milk I used unsweetened almond milk
- 3 tbsp maple syrup or honey
- 3 tbsp any mild oil or melted butter
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups whole wheat flour
Instructions
- In a large mixing bowl, lightly beat eggs. Add milk, maple syrup, olive oil, vanilla, baking powder and salt; whisk until well combined. Add whole wheat flour, mix well.
- Preheat waffle maker. If your waffle maker is cast iron you might have to spray it with cooking spray to prevent waffles from sticking but maybe not since batter has enough oil. Try one and see how it comes out.
- Make waffles according to your waffle maker's instructions. Amount of batter depends on the size of your waffle maker. I used about 1/3 cup batter per waffle. For crispier waffles, I also cook a bit past the green Ready indicator.
Store: Refrigerate in air circulating container for up to a week.
Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 6 months.
Reheat: Pop them in the toaster straight out of the freezer to heat up. You can also use the microwave if you're wanting to get them a bit softer.
Video
Notes
- Whole wheat flour: You’ll notice that these waffles aren’t as fluffy as your average waffle. This is due to the whole wheat flour containing bran and germ. For a lighter version try my almond flour waffles or super fluffy almond flour pancakes.
- Tricks for fluffy waffles: Separate the yolk from the egg whites. Beat whites until soft peaks have formed and fold them back into the batter. You can also allow the batter to rest while the waffle iron heats up.
- Preheat waffle maker: You want it nice and hot before you pour the batter in.
- Spray waffle maker with cooking spray: This is especially true for cast iron, but is a good tip for any waffle iron as the last thing you want is all the hard work to be stuck to the kitchen appliance.
- To prevent splitting: Don’t overfill your waffle iron and resist peeking before waffles are finished cooking.
- To prevent sticking: Don’t omit oil, waffles need healthy fat to cook correctly.
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.
Love the recipe did my own changes too thx
Glad you enjoyed it!
I am enthused. I am researching the minced nut approach
Dear Olena,
I am just gonna say I have tried many of your recipes and each time it was a success! A big fan of yours! Best of luck and many greetings!
I am so happy to hear this, Ana!
These turned out good! Lovely flavor. Texture was different than “regular” waffles but I still thought they were yummy. My toddler approved too! Freezing the leftovers for easy an easy breakfast.
Glad you enjoyed them!