The Best Whole Wheat Waffle Ever

LIght Whole Wheat Waffles

With school starting, I’ll make a batch or 4 of these at night and then freeze them, then pop a waffle piece in the toaster in the morning. Voila, whole wheat breakfast that’s fresh and easy!

Normally whole wheat waffles are soggy and dense, but the inclusion of cornstarch gives the waffle a great crunch, and the apple cider vinegar makes them light and airy – you won’t believe it’s whole wheat!

3/4 cup whole wheat flour
1/4 cup corn starch
1/2 tsp baking powder
1 tsp baking soda
1 tsp sugar
1/4 tsp salt
1-1 1/4 cups milk
1 egg
1/4 cup cooking oil
1 tsp vanilla
1 Tbs apple cider vinegar

Preheat waffle iron.

Combine all dry ingredients and mix well.

Add milk, egg, oil and vanilla, and mix well to combine. Add enough liquid so that batter makes a small mound/ribbon temporarily before returning to level.

If you’re adding in additional fruit (blueberries/bananas/apples), do it now, and gently stir.

Right before pouring batter on the waffle iron add the vinegar, mix quickly. Make waffles as per the instructions for your specific waffle maker.

Place on a cooling rack immediately after removing from the waffle iron.

If you plan to freeze and reheat, wrap individually, and reheat in your toaster on a medium setting.

For blueberry waffles add 1/2 cup fresh or frozen (and thawed) blueberries. For the strongest blueberry flavor, try to find smaller berries.

For banana, add one mashed banana and mix in immediately prior to adding the vinegar.

2 comments to The Best Whole Wheat Waffle Ever

  • Mom

    I would LOVE to make these and have on hand! Can’t wait to grind me some wheat and try them!

  • Carla

    Substituted coconut oil and coconut sugar for even more healthy waffle. Kids said they were the best waffles ever. I quadrupled the recipe and have plenty to freeze for quick morning breakfasts. Thanks for the recipe.

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