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.

A white plate with a stack of whole wheat waffles topped with blueberries, raspberries, and strawberries.

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 on a marble counter in white bowls.

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.

Wet ingredients for waffles in a white bowl with a whisk next to bowls of flour, brown sugar, baking soda and powder, and salt.

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.

Side-by-side images of waffle batter being poured into a waffle iron and finished waffles.
  • 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.

A white plate of whole wheat waffles topped with berries, next to a glass of milk.
Healthy Whole Wheat Waffles

Healthy Whole Wheat Waffles

Yield: 12 waffles
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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

  1. Preheat waffle iron and spray with cooking spray.
  2. 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.
  3. Add all dry ingredients to the wet ingredients and mix with a wooden spoon.
  4. Pour a heaping ⅓ cup of batter into each quarter of the waffle iron, and cook until golden brown.
  5. 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 waffle
Amount Per Serving: Calories: 161Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 70mgSodium: 386mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 7g

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21 Comments

  1. yum!!! these sound delicious. i need to make waffles more often! i tend to favor pancakes.

  2. I’ve been looking for flaxseed recipes! We don’t allow TV in the morning during the week, and so of course, the kids are up by 6 on the weekends to watch TV, be ware.

  3. Wow – so true, with all the nutrients in these they are like waffle powerhouses! And the fact that they win out over TV is awesome. Agree that little people love waffles, so the little people in my house are going to be treated to these very soon!

  4. Love the no cartoons thing. We got rid of TV totally–minus Netflix, of course, so now they just OD on one really bad cartoon. They rarely watch it in the morning, but then again, they have to be at school by 7:50. I digress. Those waffles look great; on my list.

  5. Hi Sally, these look great! I have a similar waffle recipe that gets great reviews if you want to try an alternative (or if you’re out of yogurt!)…http://www.simplywholesomekitchen.com/2011/10/delicious-whole-grain-waffles.html…and also a great pancake recipe…http://www.simplywholesomekitchen.com/2010/04/whole-wheat-oatmeal-pancakes.html…I make both of these in huge batches and freeze extras…heated up in the toaster oven they make the best and easiest breakfasts!

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  7. I wonder if this recipe would work with GF flour as well? I’ll have to test it out and let you know, if you haven’t tried it yet. Love your tip for keeping waffles/pancakes warm if making a larger batch. I usually keep them on a separate skillet and cover with a lid to keep the warmth in but your idea sounds much better. Thanks!

    1. Hi Valery–never tried gf flour with it, but I hope you’ll let me know how it works if you try it! Thanks for your tip about the skillet.

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    1. Tiffany–I usually use regular plain but I’m guessing it would work with Greek too. If you try it, let me know how it turns out!

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  10. Hello! When does the melted butter get used? Is that for the waffle iron? I used coconut spray but mine generally doesn’t need oil after the first waffle.

    1. It’s added to the batter. You mix all of the wet ingredients into the butter. I’ve tweaked the recipe instructions to reflect that in case that wasn’t clear. Thanks for letting me know!

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