These light and fluffy whole wheat 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!)

Ingredients

• 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 1/4 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!

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.

More Yummy Waffle and Pancake Recipes

Homemade Pancake and Waffle Mix

Double Chocolate Whole Wheat Pancakes

Savory Waffles with Sausage and Cheddar

Healthy Blueberry Pancakes

It’s DIY Pizza night at our house! (But what did we have for breakfast? These whole wheat waffles of course.)