100% whole wheat waffles? 100% delicious!

What exactly is it that makes a waffle so gosh-darned good?

Is it the slightly deep-fried flavor, from batter coming into direct contact with the hot iron?

Perhaps the contrast of crisp crust with soft, moist interior?

Or maybe just the way waffles speak to us of happy times. Childhood. Family.

IHOP. Hey, whatever floats your breakfast boat, right?

Yet, with all their happy associations, how many of us make waffles with any regularity?

Raise your hands, please –

See what I mean? If you said, “Sure, I make waffles at least twice a month,” I’d venture to guess you’re in the minority.

March. It’s come in like a lion, and stayed that way – at least here in New England. The winter of 2011 will be one to remember – or try to forget!

Which means it’s time to reach up to the top cupboard shelf, grab that waffle iron, and put it to work.

Making whole wheat waffles.

WHOLE WHEAT waffles?! Won’t they be, like, gritty and dark and bitter?

Perish the thought. Good-quality whole wheat flour – flour that’s been carefully milled, then moved quickly through the distribution system – is perfectly tasty. And if your family is truly afraid of whole wheat, choose white whole wheat: it’s lighter-colored and milder-tasting than regular (red) whole wheat.

The following recipe is one of the most-viewed on our site. Not only that, readers rate it one of our top 50 recipes. Can so many of your fellow breakfast cooks be wrong?

It’s time to put aside your reservations, and give these whole wheat waffles a try.

First, preheat your waffle iron while you make the batter.

Whisk together the following:

1 1/2 cups King Arthur 100% White Whole Wheat Flour or Premium Whole Wheat Flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar

Yes, that’s whole wheat flour you see. Pretty light, eh?

In a separate bowl, whisk together the following:

1 large egg
1 1/2 cups lukewarm milk
1/3 cup melted butter or vegetable oil

Add the wet ingredients to the dry ingredients.

Stir until well blended.

The batter will be a bit lumpy; that’s OK

Pour batter onto your heated (and greased, if necessary) waffle iron.

Use enough to cover the entire surface – though barely.

Whoops, guess I used a little too much batter for this one!

Cook the waffles for the amount of time indicated in the instructions that came with your waffle iron.

Using this iron, the waffles took about 6 minutes.

Remove golden brown waffles from the iron…

…and you know what to do next.

I highly recommend assertive Grade B maple syrup, which I’m using here.

Whole wheat? You’d never know it!

Read, rate, and review (please) our recipe for Whole Wheat Waffles.

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


    1. The Baker's Hotline

      Hi Ali! Rather than trying to tweak this recipe into a pancake recipe, we recommend trying out our recipe for Homemade Whole Grain Pancake Mix. You can whip up a batch and use it as needed as you would a boxed mix like Bisquick. Happy baking! Annabelle@KAF

    1. The Baker's Hotline

      Hi Keith, while we haven’t tested this recipe using sugar substitutes, the amount of sugar in this recipe is so small that we think you’d be just fine to experiment with an alternative sweetener like Stevia. You could also simply omit the sugar altogether if you prefer. Top the waffles with berries or other fruit for a naturally sweet breakfast dish. Happy baking! Kye@KAF

  1. Aida

    I just wanted to drop you a note to let you know that my daughter and son in law love this recipe. It’s on our weekly breakfast menu

    1. The Baker's Hotline

      Aida, we’re glad to hear your family makes these whole wheat waffles regularly. It’s a breakfast dish worth jumping out of bed for! Kye@KAF

    1. The Baker's Hotline

      Ann, if you’d like to make this batter the night before, be sure you’re using double-acting baking powder so that your waffles will rise nicely the next morning. Also, consider using vegetable oil instead of melted butter so the batter doesn’t re-solidify. You might find that the batter needs a few tablespoons of milk to thin it out before using. Happy waffle-making! Kye@KAF

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