Whole Wheat Waffles – my classic recipe for healthier breakfast waffles. For variety, add fresh fruit or go savory with crumbled bacon and cheese.
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 afterthought, 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 – 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.
How to Make Whole Wheat Waffles
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.
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.
Bake according to your waffle iron’s directions. Carefully remove the hot waffle from the iron. Repeat until all the batter is used.
Makes 10 6-inch waffles.
More Delicious Breakfast Recipes on Never Enough Thyme:
- Cinnamon Brown Sugar Waffles
- Waffles with Ham and Pecan Praline Syrup
- Pear and Apple Compote with Yogurt and Granola
- Crescent Roll Breakfast Stacks
- Sausage Gravy and Biscuits with Tomatoes
Waffle Recipes from Other Bloggers:
- Sour Cream Waffles from 101 Cookbooks
- Two Peas and Their Pod’s Chocolate Chip Waffles
- Joy of Baking’s Waffle Recipe
- Sugar Waffles from King Arthur Flour
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- 2 eggs
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp. baking powder
- 1 tsp. soda
- 1/2 tsp. salt
- 6 tblsp. butter, melted
- Heat a 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.
- Add remaining ingredients and beat until smooth.
- Pour the batter from a measuring cup or pitcher onto center of hot waffle iron.
- Bake according to your waffle iron’s directions.
- Carefully remove the hot waffle from the iron.
- 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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Nutrition Information:Yield: 5 Serving Size: 2 waffles
Amount Per Serving: Calories: 364Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 115mgSodium: 753mgCarbohydrates: 42gFiber: 3gSugar: 5gProtein: 12g
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