Whole Wheat Waffles | Barefeet in the Kitchen

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Light, fluffy, crisp-edged Whole Wheat Waffles are possible with just a few easy tips. Waffles are comfort food at its best. Breakfast or dinner, they are guaranteed to make everyone happy.

Whole Wheat Waffles

Whole Wheat Waffles

While whole wheat waffles will always be heartier than their traditional counterparts, they can also be deliciously crisp and fluffy.

The secret is to not simply swap whole wheat flour for all-purpose and call it done. You need to adjust the liquids a bit and also allow a few minutes extra time for the flour to rest in the batter dissolve a bit further.

You don’t need a whole lot of extra time though. I typically wait to turn on and warm up the waffle iron once I have the batter mixed together. That’s it.

Take care when measuring the flour for the recipe and level it off with a knife – never shake the cup or pack it in. When working with whole wheat flour, I find that just a bit too much flour can dramatically affect the results – even more than with all-purpose flour.

If you’ve been hanging out with me here on the blog for long, you likely know that in my family, Waffles-with-Waffle-Sauce is all one word.

Waffles just aren’t waffles without the sauce. And the sauce we’re talking about here is my Grandmother’s Waffle Sauce.

Waffles with Waffle Sauce

As much as I adore waffles, as evidenced by the 14 waffle recipes here, I don’t order them in restaurants and I honestly only like them with my Grandma’s Waffle Sauce. Yes, it should be capitalized.

I’ve never served waffle sauce to someone who hasn’t fallen in love with it. Waffle sauce is not an everyday food for us, but it does have the ability to make an ordinary day extra special.

You can make the sauce gluten free or with regular all-purpose flour, you can even make it with the whole wheat flour that you’re already going to have on the counter for these waffles.

Waffle Sauce is amazing in its ability to transform any breakfast food into something amazing. We love it on pancakes as well. My brother’s family enjoys it on their German pancakes.

Whole Wheat Waffles with Waffle Sauce and Fresh Berries

Have you ever used fresh nutmeg? Nutmeg is my favorite spice to use fresh, because the aroma and the flavor are unforgettable.

Thanks to my sister Jenny’s suggestion, we started grating fresh nutmeg over our waffles with waffle sauce years ago and ever since, I’ve been grating nutmeg every chance I get.

Don’t be intimidated by this hard as rock spice. It’s easy as can be to use and once you’ve tried it, you’ll likely be as hooked on it as we are.

Whole Wheat Waffles with Waffle Sauce

FREEZER MEAL: This recipe makes (18) 4″ square Belgium waffles. I freeze the extras (four in a gallon size ziploc bag) and they reheat perfectly in the toaster for easy breakfasts.

My go-to preference is for large round Belgian waffles, and I love this double-sided waffle iron. However, the convenience of the square waffle iron for the freezer can’t be beaten.

I often double the waffle sauce recipe as well and freeze the extra amount in small containers for individual breakfasts.

Whole Wheat Waffles with Berries and Waffle Sauce

Waffle Recipes

There is nothing better than warm homemade waffles on a Saturday morning. Savory or sweet, I love them all.

Pumpkin Spice Waffles, Blueberry Waffles, and Banana Nut Waffles are all terrific brunch options.

And these Maple Glazed Doughnut Waffles are a treat that everyone needs to try at least once.

For a savory twist, Cheddar Bacon Green Chile Waffles are my oldest son’s favorite. Ham and Cheese Waffles are a freezer staple for us. I love toasting them for a breakfast on the go.

Cornbread Waffles piled high with Pulled Pork and Coleslaw are an incredible meal. They’re also delicious with a bowl of our favorite Spicy Five Bean Chili.

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Servings: 18 4″ square waffles

  • Preheat waffle iron. Whisk together dry ingredients and set aside. Whisk together the eggs and milk. Combine the milk mixture with the dry ingredients and whisk well. Slowly add the melted butter and whisk to combine.

  • If you are using freshly ground whole wheat, let the batter rest for 10 minutes before cooking the waffles. Letting it rest allows the fresh wheat to absorb more of the liquid and it will thicken the batter.

  • Cook the waffles and start making the waffle sauce. Pour the warm waffle sauce over the waffles and grate or sprinkle nutmeg over the top. Enjoy!

This recipe makes (18) 4″ square Belgium waffles. I freeze the extras (four in a gallon size ziploc bag) and they reheat perfectly in the toaster.  I often double this sauce recipe and freeze the extra amount in small containers for individual breakfasts. 

Calories: 210kcal · Carbohydrates: 19g · Protein: 6g · Fat: 13g · Saturated Fat: 8g · Trans Fat: 1g · Cholesterol: 68mg · Sodium: 252mg · Potassium: 290mg · Fiber: 3g · Sugar: 2g · Vitamin A: 436IU · Calcium: 120mg · Iron: 1mg

{originally published 7/16/11 – recipe notes and photos updated 2/18/21}

Whole Wheat Waffles are a brunch favorite



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