Whole Wheat Waffles

by Lana Stuart on November 14, 2011 · 26 comments

Whole Wheat Waffles

I’m still on a roll here with basic recipes. If you’ve been following for the last week or so, you saw my posts for a basic Macaroni and Cheese recipe and a basic Chicken Pot Pie. Today I have one more classic recipe for you. Whole Wheat Waffles.

Being something of an after thought, this post nearly didn’t happen. Waffles are something that BeeBop and I enjoy on weekend mornings when we’re not rushed. Though I don’t really know why. They’re certainly not difficult to make nor are they time consuming. Yet somehow we’ve always thought of them as a weekend breakfast. So while I was cooking up a batch of waffles on Saturday morning, BeeBop asked me if I had ever posted these on the blog. I had to think a minute – I have quite a few recipes here now – and I realized that I actually had not! So I ran and grabbed my camera about halfway through cooking. That’s why I don’t have the step-by-step mixing photos for you this time. But, know what? This recipe is so simple and basic you won’t even need those! Promise. But if anything is not clear, just drop me a note and I’ll try to explain it for you.

And just like those previous recipes, this one can be made into endless variations. For instance, sometimes I sprinkle fresh blueberries or coarsely chopped nuts over the batter before I close the waffle iron. Those are delicious variations.  Or stir a cup of grated cheddar cheese and some crumbled crispy bacon into the batter. Yum! You can even make these waffles into a dessert by topping them with strawberries and whipped cream. So delicious.

To make my Whole Wheat Waffles, you start by heating your waffle iron. Of course. Follow your manufacturer’s instructions for using your particular waffle iron. While the iron is heating, add the eggs to a large mixing bowl and beat briefly using either a stand or hand-held mixer. Then simply add all the remaining ingredients (buttermilk, flour, baking powder, soda, salt and butter) and beat until smooth.

Pouring Whole Wheat Waffle Batter

Pour the batter from a measuring cup or pitcher onto center of hot waffle iron. For my waffle iron, I use just a little less than 1/2 cup for each waffle.

Baked Whole Wheat Waffle

Bake according to your waffle iron’s directions. Carefully remove the hot waffle from the iron. Repeat until all batter is used.

Makes 10 6-inch waffles.


Whole Wheat Waffles
Prep time
Cook time
Total time
A great basic whole wheat waffle recipe
Serves: 10 6-inch waffles
  • 2 eggs
  • 2 cups buttermilk
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. soda
  • ½ tsp. salt
  • 6 tblsp. butter, melted
  1. Heat a waffle iron.
  2. While the iron is heating, add the eggs to a large mixing bowl and beat briefly using either a stand or hand-held mixer.
  3. Add remaining ingredients and beat until smooth.
  4. Pour the batter from a measuring cup or pitcher onto center of hot waffle iron.
  5. Bake according to your waffle iron’s directions.
  6. Carefully remove the hot waffle from the iron.
  7. Repeat until all batter is used.
--Sprinkle 2 tablespoons blueberries over the batter for each waffle as soon as it has been poured onto the iron.
--Add 1 cup grated cheddar cheese and 8 strips of crumbled bacon to the batter.
--Sprinkle coarsely chopped nuts over the batter on the waffle iron.
--Serve plain whole wheat waffles topped with strawberries and whipped cream.
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Other waffle recipes you might enjoy from around the internet:

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{ 26 comments… read them below or add one }

1 Maria November 14, 2011 at 2:49 pm

I could eat these every morning!


2 Lana November 14, 2011 at 9:51 pm

Wish I had time to make waffles every morning!


3 Liz November 14, 2011 at 2:59 pm

Gorgeous breakfast!!!!


4 Miss P November 14, 2011 at 7:58 pm

We do waffles lots on weekends also. It’s not a week day kind of thing. My trick to know when they are done is to watch and to see when they stop steaming. Try it. Perfect every time.

And, I like them with mayhaw jelly. Plus bacon. Yeah!!

Miss P


5 Lana November 14, 2011 at 9:52 pm

You’re right! I should have mentioned about watching the steam to make sure they’re done. And what isn’t better with Mayhaw jelly and bacon?!?


6 Jeanette November 14, 2011 at 9:11 pm

These look fantastic and I like that you used some whole wheat flour in this recipe to make it healthier – I really wish I had a waffle iron.


7 Lana November 14, 2011 at 9:53 pm

And you know the whole wheat flour really gives them a pleasant, nutty flavor, too. We really like it.


8 Nancy@acommunaltable November 14, 2011 at 9:16 pm

I have been resisting but I think this clinches it for me – I have GOT to get a waffle iron – these not only look but sound so delicious I don’t think I can wait any longer!!


9 Lana November 14, 2011 at 9:54 pm

Oh, you must have a waffle iron, Nancy! They’re very affordable and more versatile than you might think, too. Maybe Santa will bring you one :-)


10 Jesica @ Pencil Kitchen November 15, 2011 at 3:03 am

I always thought waffles with bacon would be weird… but after my first bite, it all made sense! This looks healthy and YUMMY!


11 Lana November 16, 2011 at 10:27 am

Southerners love sweet and salty together so the bacon with syrup is a huge favorite in our house. When we have pancakes and sausage, the grandkids dip their sausages into the syrup :-)


12 Sylvie @ Gourmande in the Kitchen November 15, 2011 at 4:43 am

Blueberries and pecans sound great with these waffles, will have to try it!


13 Tickled Red November 15, 2011 at 11:42 am

Oh my boys are gonna love you! This is one of their all time fav’s and I don’t make waffles enough.


14 Feast on the Cheap November 15, 2011 at 5:29 pm

So my mouth is watering. I want these for dinner!


15 Corey @ Family Fresh Meals November 15, 2011 at 6:05 pm

The girls were just asking for waffles this morning :) This recipe looks so easy! YUM!


16 Barbara | Creative Culinary November 15, 2011 at 9:37 pm

I love waffles. Ilove them with a whole bunch of butter and maple syrup in those crevices which means not often. But hey…won’t whole wheat mean they are good for me?


17 Lana November 16, 2011 at 10:27 am

Oh, yes, of course! The whole wheat totally cancels out any toppings you put on them.


18 Zesty Cook November 15, 2011 at 11:33 pm

A classic recipe with a healthier twist! I love it. I bet buttermilk makes all the difference here. Yum!


19 Lana November 16, 2011 at 10:28 am

The buttermilk really does make a big difference. Gives them that pleasant tangy-ness.


20 Rivki Locker November 16, 2011 at 10:06 am

These look wonderful. I must ask… what waffle iron do you have? I have never owned one and am hoping for one as a holiday gift. I’d love your recommendation.


21 Lana November 16, 2011 at 10:25 am

Rivki – Mine is a simple Cuisinart model. Here’s a link to it on Amazon: http://www.amazon.com/Cuisinart-WMR-CA-Round-Classic-Waffle/dp/B00006JKZN/ref=sr_1_1?ie=UTF8&qid=1321457069&sr=8-1


22 Rivki Locker November 16, 2011 at 10:56 am

Thanks, Lana. Will check it out. And keep my fingers crossed that someone gets all the hints I’m dropping. :)


23 Tonia November 16, 2011 at 11:29 am

YUMMY!!! Reminds me of my dad who ate huckleberry waffles!


24 Jamie November 16, 2011 at 12:42 pm

I must try this recipe. We bought a waffle iron years ago, tried making waffles twice then stopped! I’ll follow your photos, too. Yum perfect!


25 claudia lamascolo/aka pegasuslegend November 16, 2011 at 3:46 pm

You are on a roll with my favorites, the pot pie now these, I love waffles just made pumpkin ones this weekend, love the homemade light kind these are perfection!


26 Courtney January 5, 2012 at 3:35 pm

Waffles are one of my favorite breakfasts! I love that I can now make a healthier version of them :)


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