whole wheat waffle recipe
The Best whole wheat waffle recipe
I love that these waffles are versatile enough to be a daily meal but also feel special when we’re hosting guests or celebrating a little something. My kids always ask for them after school, and I swear they’re less likely to complain about dinner when they’ve had a whole wheat waffle for breakfast. The health benefits are real too—more fiber means better digestion, and the whole grains keep me full longer than white flour does. I don’t make them every day, but when I do, they’re always a hit, whether it’s a weekend brunch or a quick morning fix before heading out the door. Plus, they’re easy enough to make ahead and reheat, so they’re always ready when life gets busy.
Whole Wheat Waffles with Tomato Garlic Sauce
A wholesome and flavorful whole wheat waffle recipe paired with a savory tomato garlic sauce for a hearty breakfast or brunch dish. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup milk
- 1 large egg
- 1 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup mixed berries (optional)
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- Salt and pepper to taste
- ½ cup grated Parmesan cheese (optional)
👨🍳Directions
-
1
Preheat your whole wheat waffle iron according to the manufacturer’s instructions. -
2
In a large bowl, combine whole wheat flour, all-purpose flour, salt, and baking powder. Stir well. -
3
In another bowl, whisk together milk, egg, melted butter, and vanilla extract. Pour this wet mixture into the dry ingredients and stir until just combined. Fold in mixed berries if using. -
4
Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Remove from heat and stir in tomato sauce, oregano, salt, and pepper. -
5
Pour a small amount of the tomato garlic sauce into the waffle iron and spread evenly. Pour a portion of the waffle batter into the iron, then close the lid. Cook until golden brown and crispy, about 3-4 minutes. -
6
Repeat steps 4-5 for all the waffles and sauce. Once cooked, transfer waffles to a plate and top with remaining sauce and Parmesan cheese if desired.
🔧Equipment
- Mixing bowls
- Whole wheat waffle iron
- Small saucepan
- Wooden spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, lightly brush the waffle iron with butter before adding batter.
- Substitute tomato sauce with a mix of diced bell peppers and onions for a different flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Watch Video Of How Whole Wheat Waffles with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Whole Wheat Waffles with Tomato Garlic Sauce
What is the difference between whole wheat flour and regular all-purpose flour in a waffle recipe?
In whole wheat flour, the bran and germ are retained, which gives waffles a denser, nuttier flavor and a slightly chewier texture compared to all-purpose flour. Whole wheat flour absorbs more liquid, so you may need to adjust the recipe by adding a bit more milk or water to achieve the right consistency. It also tends to make waffles slightly darker in color.
Why do my whole wheat waffles turn out dense or crumbly?
Dense or crumbly whole wheat waffles often result from overmixing the batter, insufficient hydration, or using too much whole wheat flour. To fix this, reduce the mixing time to just until combined, add an extra 1–2 tablespoons of milk or water if the batter seems too thick, and consider partially replacing whole wheat flour with a blend of whole wheat and all-purpose flour for a lighter texture.
Can I substitute regular flour in a whole wheat waffle recipe, and if so, what’s the best ratio?
Yes, you can substitute all-purpose flour, but it won’t replicate the full flavor and texture of whole wheat. A good starting ratio is 60% whole wheat flour to 40% all-purpose flour (e.g., 6 cups whole wheat + 4 cups AP flour). This balances nuttiness with lightness. For even lighter waffles, try 50% whole wheat to 50% AP, but be prepared for a less hearty result.
How can I make whole wheat waffles fluffier without sacrificing nutrition?
To keep whole wheat waffles fluffy while retaining nutrients, try these tips:
– Use baking powder or baking soda (½–¾ tsp) for lift, but avoid overmixing.
– Replace some whole wheat flour with oat flour or almond flour (blended) for a lighter crumb.
– Add 1–2 tbsp melted butter or coconut oil to the batter for extra richness and airiness.
– Let the batter rest for 10–15 minutes before cooking to allow gluten development (though whole wheat may not rise as much).
Can I make whole wheat waffles ahead of time and store them?
Yes! Whole wheat waffles can be stored for 2–3 days in an airtight container at room temperature or frozen for up to 3 months. To reheat, warm them in a toaster, microwave (20–30 sec), or oven (350°F/175°C for 5–10 min). For extra crispiness, lightly toast them before serving.
