Healthy Waffles with whole wheat flour and no refined sugar for a healthy breakfast that can be made ahead and toasted from frozen for busy mornings!
For more easy grab-n-go breakfast ideas try my almond flour waffles, Instant Pot egg bites or almond flour banana muffins.
Table of Contents
A healthy waffle recipe that results in crispy and delicious waffles? Yes, please! These waffles will satisfy the kid in all of us and are made with your everyday pantry staples.
If you make a big batch, freeze some for later for easy breakfast when you’re in a pinch. We always do that with protein waffles and cottage cheese waffles.
Why You’ll Love This Recipe
- Whole grains: Higher in fiber and full of complex carbohydrates that keep you full longer.
- 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 processed ingredients, no preservatives in our waffle recipe, just simple wholesome real food.
- Budget friendly: Find all these ingredients at your local grocery store, no specialty stores needed.
- Easy to make: One bowl, less fuss, less mess!
Ingredients for Healthy Waffles
To make this recipe, you will need just a few simple ingredients.
- Flour: This recipe 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 waffles together.
- 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.
- Olive oil or avocado oil: You can also use melted butter as well.
- Pure vanilla extract: Not imitation vanilla for best taste.
- Baking powder: Technically any baking powder works, I prefer aluminum free bakign powder.
- Salt: Enhances waffles taste.
How to Make Healthy Waffles
Here is a quick overview how to make healthy waffle recipe from scratch. Full recipe card is located below.
- Make the batter: In a large mixing bowl, lightly whisk the eggs. Add milk, maple syrup, olive oil, vanilla, baking powder, and salt; whisk until well combined. Add whole wheat flour, mix well.
- Cook the waffles: 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 waffle recipe uses enough oil, so you might not. Just try one first and see how it comes out.
Recipe Tip
For crispier waffles, I also cook a bit past the green Ready indicator.
Tips for Best Results
- Measure flour correctly: Don’t overpack your flour, scoop and level. Scooping your flour into your measuring cups keeps it light and airy, and then leveling it with a knife ensures you have the precise amount.
- Don’t use other flours: As much as I love almond flour, it cannot be used for this recipe. Make almond flour waffles instead. I have not tested this recipe with all purpose flour 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!
- Preheat the 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.
Variations
- Cinnamon: For added warmth and a delicious hint of cinnamon, add a dash. Use pumpkin pie spice in the fall!
- Blueberry waffles: You could add blueberries tossed with a small amount of flour into the 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.
- Chocolate chips: I love to use mini chocolate chips, so then I get some in every bite. You could use any you like including dark, semi-sweet, milk or even sugar free chocolate chips.
- Savory: Add some chopped cooked bacon to the batter.
- Chopped nuts: Pecans or walnuts chopped small would add a nutty taste.
- 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.
Toppings Ideas
- Maple syrup: Look for pure maple syrup. It is full of vitamins and nutrients and your kids will not notice the difference.
- Yogurt: When I have time I make Instant Pot yogurt or buy plain whole milk yogurt. Add maple syrup on top and it’s creamy heaven with extra protein!
- Frozen fruit: Thaw it a bit and its juices will blend beautifully with yogurt and maple syrup.
- Berry compote: Use my simple cherry compote from Greek yogurt cheesecake recipe.
- Nut or seed butter: Almond butter, tahini, and peanut butter all add a creamy, nutty, high protein topping.
- Chocolate spread: Like Nutella.
- Savory: Healthy fried chicken and waffles, sausage or bacon are all savory toppings you could have with your healthy waffle recipe or even sandwich between two!
- South of the border waffle: Add pico de gallo, diced avocado and a fried egg.
How to Store and Reheat
Store: Keep healthy waffles in an air circulating container in the fridge for up to 1 week.
Freeze: To freeze, let waffles cool completely, 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 fridge or freezer to heat up. You can also use the microwave if you like them a bit softer.
FAQs
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. 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.
Splitting could be for a variety of reasons but here are some common reasons. Your grid plates were not hot enough, the non-stick coating has become ineffective or you forgot to grease the plates. Also could be because you omitted the oil (waffles need fat), opened the waffle maker too soon and the waffles were not fully cooked, or poured too much batter into the iron (if it oozes out the side, you poured too much in).
More Healthy Breakfast Recipes to Try
- Whole wheat buttermilk pancakes
- Almond flour pancakes
- Banana egg pancakes
- Healthy banana pancakes
- Healthy pumpkin pancakes
- Oat flour pancakes
- Healthy blueberry pancakes
- Keto pancakes
Healthy Waffle Recipe
Equipment
Ingredients
- 2 large eggs
- 1 1/2 cups any milk I used unsweetened almond milk
- 3 tablespoons maple syrup or honey
- 3 tablespoons any mild oil or melted butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups whole wheat flour
- Cooking spray I use Misto
Instructions
- In a large mixing bowl, lightly whisk the eggs. Add milk, maple syrup, olive oil, vanilla, baking powder and salt. Whisk until well combined.
- Add whole wheat flour and mix gently with a spatula just until combined. Do not overmix.
- Preheat waffle maker until it's hot and spray with cooking spray.
- 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 each waffle. For crispier waffles, I also cook a bit past the green Ready indicator.
Video
Notes
- 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. 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.
- 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.
- 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.
Excited to make these for my little bear tomorrow morning! Just got a mini waffle maker and I’m chomping at the bit to use it. These sound great for make ahead, quick grab and go homemade breakfast on those busy school morning…our school year resolution is to stop with the store bought convenience foods! Thank you for the recipe 🙂
I made a few slight changes to the recipe. It was delicious! I halved the recipe, and I used white whole wheat flour and canola oil. I set my waffle maker to 5 1/2 (max setting 6), and after I removed the waffles, I put them on a cooling rack in a 250 degree Fahrenheit oven to make sure the crispiness didn’t go away while I made the next waffles. I put 1/4 t butter extract and 1 T rainbow jimmies in the batter to make them funfetti waffles, and I topped them with some more rainbow jimmies and some melted sugar-free vanilla frosting. The texture and flavor were awesome. Thanks for a wonderful recipe!
turned out perfectly, great recipe
Okay I did everything according to the recipe, except I didnt have whole wheat flour and used almond flour instead? Is that big no no? They didnt turn out at all! Had to throw away the whole batch! What did i do wrong? These sounded so yummy!
Yes it’s a big no no. You can’t substitute flours much in baking because all flours rise differently and need different amount of liquid. That’s why they didn’t turn out. You can search my blog for almond flour waffles or pancakes. Or just plug in almond flour and you will see lots of recipes for it..)
These are so good!! But is there anything I can substitute the eggs with??
Yes with flax egg. Dilute 1 tbsp ground flaxseed in 3 tbsp warm water and let gel.
Can’t wait ? to try it , which will be very soon.
I used this recipe but I use white flour and 2% reduced fat milk. It kind of thick but I like it
Tasty and guilt-free!
I followed this recipe exactly, except for the whole wheat flour (didn’t have any), so I used white flour and coconut flour. Waffles came out great except that i only got 3 because i have a very large vertical waffle maker. Will increase my ingredients next time.
Made these as dinner tonight. They were very tasty, I used honey and soy milk. They did stick to the waffle iron like glue, but that was solved with lots of cooking spray.
Happy to hear, Megan. You might need a new waffle maker as non-stick coating wears out. Or cook a tad longer even past the Ready indicator. The batter has oil and with non-stick surface these healthy waffles shouldn’t stick.:)