Homemade Whole Wheat Waffle Recipe

Homemade Whole Wheat Waffle Recipe

Homemade Whole Wheat Waffle Recipe

When an old friend asked me for my Homemade Whole Wheat Waffle Recipe I thought I’d share them with all of you as well. We all have at least a few recipes that we make time and time again and I’m glad to make some of mine your new favorites!

• I use whole wheat pastry flour for these waffles. While you could go with all purpose flour, for a whole wheat waffle I only recommend whole wheat pastry. The regular whole wheat does not work well in this recipe. I use whole wheat pastry flour for all baked goods in my kitchen and it can be subbed 1:1 for all purpose flour without any changes to the recipe.

• It seems like quite a bit of oil in the recipe but that is what gives them a crispy yet chewy texture so I wouldn’t change that. I most commonly use organic canola oil for these but avocado oil or walnut oil can also be used.

• Make sure your waffle iron is pipping hot before you add the batter and brush the iron with butter or oil in between additions of batter.

• To keep waffles hot as you’re making them all, turn on your oven to 175 degrees and set a wire rack on the middle shelf. Set waffles on the rack to keep warm.

Homemade Whole Wheat Waffle Recipe

This Classic Homemade Whole Wheat Waffle Recipe produces perfectly crispy and chewy waffles!


1 1/4 cups whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon organic cane sugar
1 1/4 cups whole milk
1/3 cup oil*
1 large egg

Preheat oven to 175 degrees.
Mix all dry ingredients together. Add wet ingredients and whisk well to combine.
Use a 1/3 cup measuring cup to spoon out batter onto a square waffle iron. Cook until medium crisp then keep hot in a warm oven on a wire rack.
Serve hot with berries and maple syrup.

Canola, walnut or avocado oil may all be used for this recipe. You may also want to double this recipe for a larger family or you may freeze the extras then pop them into the toaster for a quick weekday breakfast.