Homemade whole wheat waffles are a freezer-friendly breakfast you can prepare once and enjoy for weeks. Crisp and fluffy, they’re wonderful fresh and reheat perfectly in a toaster or oven.
Since my kids arrived, I’ve tried to balance my food priorities with meals they actually enjoy. Over time I’ve recreated some of the familiar processed favorites at home—like homemade chicken nuggets, mini corn dog muffins, and these whole wheat waffles—so I feel good about what’s on the table without sacrificing convenience.
We still indulge in sweet cream waffles sometimes, but for everyday breakfasts and rushed school mornings I reach for these healthy whole wheat waffles. They store brilliantly in the freezer and only need a minute or two in the toaster to be ready, which makes mornings easier and keeps breakfast nutritious.
This recipe yields about 10–12 full-sized waffles. They bake up crisp on the outside and tender inside, freeze well for up to four months, and reheat quickly. Below I’ll describe the ingredients, the simple technique, and the best way to freeze and reheat them.
Ingredients for Healthy Whole Wheat Waffles
This freezer-friendly recipe uses eight common ingredients you likely already have on hand.
- Whole wheat flour – classic whole wheat works well; white whole wheat is a good alternative.
- Baking powder – provides lift for light, fluffy waffles with a crisp exterior.
- Salt – use your preferred salt to balance flavor.
- Brown sugar – adds subtle sweetness; refined brown sugar, muscovado, or coconut sugar all work.
- Eggs – 2 large eggs. The recipe uses whipped egg whites for extra lift.
- Oil – a neutral-tasting oil such as canola or light olive oil.
- Milk – dairy or most non-dairy milks work (avoid canned coconut milk).
- Vanilla extract – adds depth; homemade or store-bought both work.
How to Make Whole Wheat Waffles
These waffles are simple to make. The one extra step—whipping the egg whites—adds an airy texture and a crisp edge worth the minute or two it takes.
Start by sifting the dry ingredients (including the sugar) into a bowl to remove lumps and keep the batter light. Separate the eggs, reserving the whites. In a measuring cup or bowl, whisk the milk, oil, vanilla, and egg yolks until combined.
Fold the wet ingredients into the dry mixture gently until smooth. Preheat the waffle iron while you finish the batter. Next, beat the egg whites to stiff peaks—using a hand mixer makes this quick. Fold the whipped whites into the batter carefully, preserving as much air as possible until no white streaks remain.
Ladle about 1/3 to 1/2 cup of batter per waffle, adjusting for your waffle iron’s size. Cook on medium-high until the waffles are golden brown and crisp. Transfer cooked waffles to a baking sheet and keep them warm in a low oven if serving immediately.
How to Keep Waffles Warm
Set your oven to 200°F (about 95°C). Place finished waffles in a single layer on a baking sheet and slide them into the warmed oven. This keeps them crispy and warm while you finish cooking the rest.
How to Freeze Homemade Waffles
Yes—you can freeze homemade waffles, and this whole wheat version freezes especially well. Cool the waffles completely, then place them on a freezer-safe baking sheet in a single layer. It’s okay if the edges touch slightly, but avoid stacking them so they won’t freeze together.
Freeze for at least two hours, then transfer the waffles to freezer-safe bags or containers. Stored this way they keep up to four months, though they rarely last that long in my house.
To reheat, toast frozen waffles in a toaster or toaster oven, or warm them on a baking sheet in a 325°F oven until heated through. They come out crisp and ready to top with your favorite spreads and fruit.
Frequently Asked Questions
Here are answers to common questions that often come up when making these waffles.
Which waffle iron should I use? I’ve made this on a traditional budget waffle maker for years, but the whipped-egg-white method also suits Belgian waffle irons. Adjust batter amounts to fit your iron and test one waffle to set cooking time.
Can I use unrefined sugars? Yes. I’ve tested refined brown sugar, muscovado, and coconut sugar with good results. I haven’t tested liquid sweeteners like maple syrup or honey, so I can’t recommend them without adjustments.
Does the type of whole wheat flour matter? Regular whole wheat and white whole wheat work well. If using other flours such as pastry or alternate gluten-free flours, you may need to adjust the flour amount to reach the proper batter consistency.
Do I need to oil the waffle maker? I rarely oil mine and haven’t had sticking problems, but a light brush of oil or a quick spray is fine if your iron sticks or is newer.
How we make this a meal
These whole wheat waffles are light, crisp, and flavorful. For a complete breakfast, serve them with fresh fruit, scrambled eggs, and your choice of syrup, compote, or homemade fruit sauces. They’re especially handy for busy families—once frozen, a waffle can be reheated in minutes for a quick, satisfying start to the day.
If you try them, kids and adults alike tend to love these waffles. They’re a simple way to keep breakfast homemade without losing convenience. Pair with sliced fruit, eggs, or a compote for a full meal.
I’d love to hear how they turn out—tag @theflourhandprint if you share photos!
Whole Wheat Waffle Recipe
Mikayla M.
Pin Recipe
Equipment
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Waffle iron
Ingredients
- 285 grams whole wheat flour 10 ounces, or about 2 cups
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 50 grams brown sugar about 1/3 cup
- 2 large eggs
- 4 ounces oil 1/2 cup
- 18 ounces milk 2 1/4 cups
- 1 1/2 teaspoons vanilla extract
Instructions
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Sift together the flour, baking powder, sugar, and salt into a large bowl. Dump any salt that remains in your sifter into the bowl afterwards.
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Separate the eggs and set the whites aside.
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Beat the egg yolks, oil, milk, and vanilla together.
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Preheat your waffle iron and set your oven to 200°F to keep waffles warm while cooking.
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Combine the wet and dry ingredients, folding gently until smooth. Set aside.
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Beat the egg whites until they form stiff peaks.
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Fold the egg whites gently into the batter until there are no white streaks. Try not to deflate the batter.
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Ladle 1/3 to 1/2 cup of batter onto your waffle maker and cook on medium-high until crispy and golden brown on both sides.
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Slide cooked waffles onto a baking sheet in the preheated oven until ready to serve.
To Freeze Waffles
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Allow waffles to cool completely, then place them in a single layer on a freezer-safe baking sheet. Edges may touch but avoid stacking.
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Freeze at least two hours, then transfer to a freezer-safe bag or container. Store up to 4 months.
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Reheat in a toaster, toaster oven, or a 325°F oven until warmed through.
Nutrition
Calories: 221kcal
Carbohydrates: 24g
Protein: 6g
Fat: 12g
Fiber: 3g
Sugar: 6g
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