These light and fluffy waffles are made entirely from whole wheat flour but are so tender and delicious that they will be loved by kids and adults alike. It’s a healthy breakfast option that is freezer-friendly, so make a big batch to reheat on busy mornings (while you are at it, freeze a batch of this Croissant French Toast too and you'll be set for awhile!).
Molly and Clara start kindergarten next week. The girls actually spent the summer at camp at their new school, so they feel like kindergarten pros. I, however, am a list-making maniac as the start of school approaches - clothes, shoes, lunch boxes, backpacks, paperwork, and of course, figuring out how we’re going to get everyone fed and out the door to make the 8am bell.
We need breakfast to be easy at back-to-school time, so the girls and I have been brainstorming breakfast ideas that work for all of us. I want them to have healthy breakfasts that can be pulled together fast (freezer-friendly is a bonus!). Molly and Clara want something delicious, preferably warm, and a little bit sweet.
These freezer-friendly whole wheat waffles fit the bill and you would seriously never know that they are made entirely from whole wheat flour. They are so great reheated from the freezer that I now prefer them over a slice of whole wheat toast. The recipe is really just an adaptation of the Light and Fluffy Whole Wheat Pancakes that we have been making (and loving) most weekends for nearly 10 years. (If you haven’t tried those yet, put them on your list too!)
- Large Eggs - You can separate out the whites and beat them until stiff peaks form for the lightest, fluffiest waffle or leave the eggs whole (which saves time and dishes). The recipe is great either way.
- Light Brown Sugar - Dark brown sugar will also work. The recipe uses ¼ cup which gives the waffles just the right hint of sweetness.
- Oil - A basic cooking oil like vegetable or canola. I keep avocado oil on hand for cooking and have used that with success as well.
- Buttermilk - I usually buy a 1-quart container of buttermilk. 1 quart = 4 cups which makes a double batch of these waffles (perfect for freezing). But if you don’t have buttermilk, use the substitution below!
- Whole Wheat Flour - Use regular whole wheat flour (not whole wheat pastry flour or white whole wheat flour). It gives the waffles a soft, slightly crumbly texture and a nutty flavor.
- Baking powder and salt - Pantry staples!
Substitution for Buttermilk
Replace 2 cups of buttermilk with 1 ½ cups milk + 1 Tablespoon white vinegar + ½ cup plain yogurt. The yogurt and the vinegar thicken the milk and mimic the sour flavor of the buttermilk.
Do you have to beat the egg whites separately?
No. Beating the egg whites and folding them into the batter yields a lighter and fluffier waffle with a crisp crust. However, if you skip beating the egg whites and just mix the whole egg into the batter, you will still have delicious tender waffles. The recipe works well both ways and the difference between the methods is small.
If I’m making these on the weekend for our family or for guests, I do usually separate out the egg whites which gives these the best texture for serving right away. Any time I make a batch to have in the freezer and use for weekday breakfasts, I skip the step of beating the egg whites and just add the eggs in whole.
Freeze This Meal
Leave the waffles whole or break them into quarters (if you will want to serve them in smaller portions). Freeze them in a single layer on sheet pans until firm, about 2 hours. Transfer to a freezer-safe bag and squeeze out as much air as possible as you seal the bag. Freeze for up to 9 months.
Transfer the waffles directly to the toaster (or toaster oven) and toast until lightly crisp and warmed through.
Other Breakfast Favorites
- Light and Fluffy Whole Wheat Pancakes
- Apple Cider Donut Mini Muffins
- Banana Bread Crumb Cake
- Crispy Skillet Home Fries
- Homemade Instant Oatmeal
- Blueberry Yogurt Muffins
- Waffle Iron - This is the exact model I’ve had and used for years and the $15 price tag gives me all the heart eyes. I’ve found that an inexpensive model of waffle iron works just as well as a pricey one.
Light and Fluffy Whole Wheat Waffles
- waffle iron
- 2 large Eggs, whites and yolks divided (see note)
- ¼ cup Light Brown Sugar, packed
- ¼ cup Vegetable or Canola Oil
- 2 cups Buttermilk (see note)
- 2 cups Whole Wheat Flour
- 2 Tablespoon Baking Powder
- ½ teaspoon Salt
- Butter, Syrup, Fresh Berries, Whipped Cream (all optional, for serving)
- Separate egg whites and yolks into bowls, placing yolks in a small bowl and whites in a medium bowl.
- In a large mixing bowl, combine egg yolks, brown sugar, and oil. Beat with a whisk.
- Add buttermilk and whisk until combined.
- Add flour, baking powder, and salt at once and stir until smooth.
- Return to egg whites and beat until stiff peaks form.
- Gently fold egg whites into batter.
- Heat a waffle iron according to manufacturer’s instructions.
- Spray with nonstick cooking spray.
- Cook waffles until golden brown on both sides.
- Serve waffles immediately with butter, syrup, and fresh berries.
It's DIY Pizza night at our house! (But what did we have for breakfast? These whole wheat waffles of course.)
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Made these this morning with blueberries mixed in to the batter. Came out perfect! Really great taste and texture, fluffed up nicely. I didn't have buttermilk so I made it as suggested in the recipe with milk, yogurt, and vinegar. With the blueberries in it it made 11 waffles.
So glad you enjoyed them Erin!