The easiest, most flavorful whole wheat waffles EVER! Naturally sweetened with maple syrup, these waffles will blow you away with how light and fluffy they are.
I’ve found that when it comes to pancakes, I like to create all kinds of flavor combinations and add in all sorts of things, from chocolate chips to cranberries to pumpkin puree.
But ask me to make waffles and I’ll almost always give you a basic, yet perfectly fluffy, waffle. I like to keep things elementary like that.
However, I tend to have a problem that involves waffle makers and gravity. You see, sometimes you can’t help but trip over the door jam and let the waffle maker fly.
I’m telling you, sometimes it just can’t be prevented.
In the past year, I have gone through about five waffle makers. While none of these were incredibly expensive or new waffle makers, I still managed to break them nonetheless.
But guess what I got for Christmas this year—a brand-spankin’ new Belgian Waffle Maker! It’s totally awesome, cooks perfect waffles EVERY TIME, and I haven’t even broken it yet!!! (granted it’s only been 6 days since Christmas…)
I’ve been wanting this waffle maker for, like, three years. It’s the kind that you flip 180 degrees so that it cooks evenly on both sides. <— best idea ever!
So now about these waffles.
When I decided to make them (ya know, the day after Christmas), I didn’t really check to make sure I had all of the ingredients. I just plopped “Waffles” on the menu plan.
BIG mistake, friends.
What I didn’t realize was that I had literally NO sugar in my home. None. So after a few minutes of thought, I decided to use maple syrup to sweeten them (because I’m a genius like that) and increase the flour slightly. Which worked perfectly.
I got the recipe from The Pink Sprinkle, a blog I’ve been drooling over for a while now, but I made a few adjustments. I added 1/2 cup all-purpose flour to lighten it up a bit, because waffles should be light. I also added 1/2 teaspoon of vanilla extract to enhance the flavor.
Luckily, the waffle making process was a breeze and I was able to get breakfast on the table before the little gremlins that are my younger siblings could start complaining/resorting to cannibalism.
These waffles are so light and fluffy! My family couldn’t believe that they were whole wheat either. They also freeze EXTREMELY well. After they’re done cooking, let them cool completely and either flash freeze and then bag them, or just place them in a bag and freeze.
You guys are gonna go bonkers over these super easy to make fluffy whole wheat waffles!
Here’s the recipe:
- 1½ cup white whole wheat flour
- ½ cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 large eggs
- 1¾ cup whole milk
- ¼ cup melted butter or vegetable oil
- ¼ cup maple syrup
- Maple syrup, for serving
- Preheat waffle iron and spray with non-stick cooking spray.
- In a large bowl, combine whole wheat flour, all-purpose flour, baking powder, salt, and cinnamon. Whisk to combine.
- In a small bowl, whisk together the eggs, milk, melted butter, and maple syrup.
- Pour the wet ingredients into the dry ingredients and whisk the batter until smooth and consistent. Pour the batter ¾ - 1 cup at a time into your Belgian waffle maker and cook according to manufacturer’s instructions.
- Place cooked waffles on a plate and place in the oven to keep them warm. Serve with fresh berries, butter, and maple syrup.
Looking for more healthy breakfast inspiration? I’ve gotcha covered.