These whole wheat waffles are fluffy, simple to make, and a healthier twist on a classic breakfast. Made with whole wheat flour and maple syrup, they deliver great flavor and texture without relying on refined sugar.
Disclaimer: This post was created in partnership with Diamond of California Nuts. All opinions are my own. Thank you for supporting brands that support this site.
I think every weekend deserves a special breakfast, and waffles are an easy way to make mornings feel indulgent without being heavy. These whole wheat waffles use whole wheat flour but still turn out light and fluffy. The goal is a waffle that tastes like a treat while offering a bit more nutrition. Below I’ll outline the ingredients and straightforward steps to make them at home.
HEALTHY WHOLE WHEAT WAFFLE INGREDIENTS
Whole wheat flour: Use a quality whole wheat flour for best texture and flavor. If you don’t have whole wheat, all-purpose flour can be substituted, though the waffles will be less hearty.
Eggs: The recipe calls for eggs for structure and lift. If you prefer a vegan version, replace them with flax “eggs” (2 tbsp flaxseed meal mixed with 5 tbsp water; let rest until gelled).
Coconut oil: Melted coconut oil takes the place of butter here. It adds moisture and a subtle flavor while keeping the batter dairy-free if you choose a non-dairy milk.
Maple syrup: Maple syrup is added directly to the batter for natural sweetness and depth of flavor. It’s a simple swap for granulated sugar and complements the whole wheat well.
Nuts: A sprinkle of nut toppings adds crunch and a little extra sweetness. I recommend Diamond of California Nut Toppings—Original Glazed Walnuts work especially well—but any nut topping you enjoy will be delicious.
HOW TO MAKE HOMEMADE WAFFLES
Step 1: In a large bowl, whisk together the dry ingredients until evenly combined. Add the wet ingredients—eggs (or flax eggs), milk, maple syrup, melted coconut oil, and water—and mix until the batter is smooth. You can whisk by hand or use an electric mixer to eliminate lumps.
Step 2: Preheat and grease your waffle iron according to the manufacturer’s instructions. Pour the batter into the center of the hot iron, close it, and cook until the waffle is done and golden. Cooking times vary by waffle maker.
Step 3: Repeat with the remaining batter. Top the finished waffles with your favorite additions—butter, yogurt, fresh fruit, and a handful of nut toppings all work beautifully.
These waffles make a quick, satisfying weekend breakfast and are an easy way to enjoy whole grains without sacrificing taste.
OTHER ALMOND EATER BREAKFAST RECIPES:
- blueberry chia seed pancakes
- easy vegan cinnamon rolls
- paleo skillet banana bread
Fluffy Whole Wheat Waffles
Erin Alvarez
4 waffles
Ingredients
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs*
- 1 cup milk any kind
- 1/2 cup maple syrup
- 1/4 cup coconut oil melted
- 1/4 cup water
- Handful of Diamond Nut Toppings
Instructions
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Melt the coconut oil and set it aside to cool to room temperature.
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In a large bowl, whisk together the whole wheat flour, baking powder, and salt.
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Add the eggs, maple syrup, melted coconut oil, milk, and water to the dry ingredients. Stir until combined, using a whisk or electric mixer to ensure a smooth batter.
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Grease your waffle iron according to the manufacturer’s directions. Pour batter into the preheated iron and cook until the waffle is done. Repeat until all batter is used. This recipe yielded three large waffles for me; double the recipe if you need more.
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Serve topped with nut toppings, butter, fruit, yogurt, or any favorite toppings.
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Enjoy!
Notes
Serving size will vary depending on the size of your waffle iron.
Nutrition
| Carbohydrates: 74 g
| Protein: 13 g
| Fat: 19 g
| Saturated Fat: 14 g
| Cholesterol: 88 mg
| Sodium: 598 mg
| Potassium: 419 mg
| Fiber: 6 g
| Sugar: 28 g
| Vitamin A: 218 IU
| Calcium: 281 mg
| Iron: 3 mg
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