Easy & Healthy Whole Wheat Waffles Recipe
Inside: Get a recipe for healthy whole wheat waffles, perfect for a weekend breakfast or making ahead for busy weekday mornings.
This homemade waffle recipe comes from my sister-in-law, who was using flaxseed long before it was cool.
By using ground flaxseed and plain yogurt, you can make these with less butter (or oil) and get some bonus nutrients. And by using a mix of white flour and whole wheat flour, you’ll get the nutrition of whole grains.
Make a batch Saturday morning and stash some away in the fridge or freezer for busy weekdays.
Ingredients for Whole Wheat Waffles
- Butter: You’ll melt this first
- Milk: Use the kind you have (for me, that’s use 1%)
- Plain yogurt: If you only have sweetened yogurt, leave out the brown sugar
- Eggs: Use large eggs
- Vanilla extract: Pure or imitation will work here
- Ground flaxseed: Be sure you have ground (not whole) flaxseed
- All-purpose flour: This is regular white flour
- Whole wheat flour: You can use white whole wheat flour or regular whole wheat flour
- Brown sugar: You can also use white sugar
- Baking powder
- Baking soda
- Salt: I use regular table salt here
How to Make Whole Wheat Waffles
Preheat your waffle iron and spray it well with cooking spray.
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In a medium sized microwave-safe bowl, melt butter. Add milk, yogurt, eggs, vanilla, and ground flaxseed to the butter and whisk. There may be a few clumps, and that is okay.
Add all dry ingredients to the wet mixture and stir. Pour whole wheat waffle batter into your waffle iron. With mine, I pour a heaping ⅓ cup of batter into each quarter of the waffle iron. Cook until golden brown.
- What to serve with these waffles: Top with maple syrup, yogurt, nut butter, fruit, or other favorite toppings.
- How to store them: Put any leftover waffles in an airtight container and refrigerate. Use within 3-5 days.
- How to freeze waffles: Place cool waffles in a freezer bag with a small piece of parchment paper between each one. They’ll last several months frozen.
- How to reheat waffles: For best results, reheat single waffles in a toaster oven or toaster to keep them crisp. If reheating a batch, place them on a baking sheet and reheat at 350 degrees F until hot and crispy. You can microwave leftover waffles, but they will be softer and less crisp.
Tip: When serving a crowd: Place finished waffles in a single layer on a cooling rack set on a baking sheet and keep in a 200-degree oven. Your waffles will stay crispy and warm.
Healthy Whole Wheat Waffles
These healthy waffles are made with wholesome ingredients like plain yogurt, whole wheat flour, and ground flaxseed.
Ingredients
- 2 tablespoons butter
- 1 cup milk
- 1 cup plain yogurt
- 4 eggs
- 1 tablespoon vanilla
- ⅓ cup tablespoons ground flaxseed
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons brown sugar
- 2 3/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
Instructions
- Preheat waffle iron and spray with cooking spray.
- In a medium sized microwave-safe bowl, melt butter. Add milk, yogurt, eggs*, vanilla, and flaxseed to the butter and whisk. There may be a few clumps and that is ok.
- Add all dry ingredients to the wet ingredients and mix with a wooden spoon.
- Pour a heaping ⅓ cup of batter into each quarter of the waffle iron, and cook until golden brown.
- Remove and serve immediately with desired toppings!
Notes
Separating the eggs and beating the egg whites until stiff peaks is optional, but makes the waffles slightly more fluffy and crispy.
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Nutrition Information:
Yield: 12 Serving Size: 1 waffleAmount Per Serving: Calories: 161Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 70mgSodium: 386mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 7g
