These whole grain waffles are crispy on the outside and cakey on the inside – just like waffles should be. They’re completely refined sugar free, sweetened with a touch of honey and real maple syrup. Greek yogurt gives them a slight tang, but my super picky 7-year declared them perfect, so tang for the win!
Besides getting my kitchen act sorted out, one of the other projects I’m working on this year is to “show love”. Obviously cooking for my family and friends is my go-to method. What illustrates gratitude for those at your table more than a home-cooked meal? In addition to cooking for my loved ones, I like to show love by making sure that what I’m slapping onto their plates is nutritious and wholesome. Since embarking upon the Minimalist Foodie Challenge, developing recipes that are whole-food and sugar-free is even more top of mind, and these Whole Grain Waffles really step up to the plate.
I am no waffle connoisseur but my kid is, and he declared these “puuuuurfect”. When I asked him if they were as good as the diner waffles he so loves, he said “Oh, definitely. I think they’re even better than those waffles mommy”. Let’s be honest – when the pickiest of all picky 7-year olds declares whole grain waffles as delicious, they must be so. My kid’s never met a white food he didn’t love, so to hear his enthusiastic approval was all the confirmation I needed. #winning #nailedit
Whole Grain Waffles Recipe Notes
These whole grain waffles are crunchy on the outside and light and cakey on the inside (as they should be), and completely refined sugar free. Real, whole foods all the way! They’re sweetened with just a touch of honey and vanilla extract. I used yogurt in place of the majority of the milk, which lends a slight tanginess, balanced by a healthy dose of butter.
This recipe makes four generous Belgian-style waffles or eight standard ones. I use half whole wheat and half white flour to keep the texture on point but feel free to experiment with 100% whole wheat. You’ll likely need to add a little water or milk (2 or so extra tablespoons should do it) to thin out the batter, and you may want to use a full 8 tablespoons of butter instead of 6.
Many, if not most, recipes for waffles call for whipped egg whites. I’ve skipped that step here because time (and I don’t believe the final product is lacking in the airiness department). If you choose to go the route of 100% whole wheat, I recommend whipping your egg whites; it will help with the texture. To do so, separate your eggs and add the yolks only to the other wet ingredients. Then, whip the whites until soft peaks form and then fold them into the wet ingredients. Then, incorporate the dry into the wet ingredients and proceed as directed.
Whole Grain Waffles
Print Recipe Rate This RecipeIngredients
- 1 c whole wheat flour
- 1 c all-purpose white flour
- 2 tsp baking soda
- 1 tsp salt
- 6 tbsp butter melted
- 1.5 c greek yogurt
- 3/4 c milk
- 1.5 tbsp honey
- 2 tsp vanilla extract
- 2 eggs
- real maple syrup
Instructions
- Heat up your waffle iron. I use a medium heat setting on mine, which makes the exterior crunchy, but prevents the outside from getting too browned.
- Combine the flours, baking soda, and salt in a large bowl.
- In a second bowl, combine the melted butter, greek yogurt, milk, honey, vanilla, and eggs. Whisk all wet ingredients together until thoroughly combined.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix thoroughly until combined. You may need a few extra splashes of milk or water to thin it out. You want the consistency to be like brownie batter.
- Scoop the batter into the waffle iron and bake until done, 3-5 minutes or so, depending on what type of iron you're using. Your waffle iron will also dictate how much batter to scoop in. For Belgian waffles, I put a scant 1/4 cup into each well.
- Serve immediately. These keep well in the fridge, reheated in a 350 oven for about 5 minutes.
Nutrition Information
Bethany @ athletic avocado says
These waffles look oh-so-fluffy and perfect for soaking up syrup! I’d definitely make a huge batch to freeze so I can have them during busy week days 🙂
Danielle says
These freeze really well! I’ve found that I like them reheated best in the toaster instead of the oven because they stay super crispy on the outside.