Mom's Crisp Whole Wheat Waffles

Alicia .


These are my favorite ever waffles. If you are just staring to use whole wheat and not used to the flavor quite yet, these are a great recipe to try out. I promise you'll love them!

What mom does is double the recipe and put the leftovers in a ziplock bag and freeze. WAY better than Eggos!! To reheat from frozen, use an ungreased cookie sheet and put in a 400 degree oven for about 8-10 minutes, the microwave makes them soggy.

★★★★★ 1 vote
10 Min
5 Min


1 3/4 c
1/2 c
vegetable oil (or melted butter for better flavor)
2 c
whole wheat flour
4 tsp
baking powder
1 Tbsp
brown sugar
1/2 tsp
sea salt (regular salt is fine to sub)


1Heat the waffle iron.
2Beat eggs with an electric mixer until fluffy. Beat in remaining ingredients in order just until batter is smooth.
3Pour batter from a cup or ladle into the center of heated waffle iron and close. Cook until steaming stops, usually about 5 minutes.

I like to set a timer for about 4 minutes and check doneness.

Makes about 3 10-inch waffles, but my waffle iron is mini and I forget to count.
4Optional, but yummy, sprinkle some sliced almonds over the batter before shutting the lid. Mmmmmm.

My favorite is a few slices fresh strawberries, handful of blueberries and half a banana sliced with a drizzle of maple syrup.

About Mom's Crisp Whole Wheat Waffles

Other Tag: Healthy