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Homemade whole wheat waffles are a freezer friendly breakfast that can be made once and enjoyed for weeks. Crisp, fluffy waffles are great fresh, and reheat beautifully in a toaster or oven!
Ever since my little guy was born, it’s been a game of trying to stick to my food values, while also providing him foods he likes. I’m NOT a fan of the freezer foods kids most often want, chicken nuggets, corn dogs, waffles etc.
It’s not the food, it’s what is in it – or rather, what’s not. Slowly, I’ve been working on perfecting my own versions of processed foods. These healthy whole wheat waffles use only ingredients I know and feel good feeding my son, and they’re SO good.
Crispy, fluffy waffles cook up quickly, and this batch makes a fantastic 10-12 full sized waffles that can be stored in the freezer for up to four months. I’m going to share exactly how to make them and how to freeze homemade waffles like a pro. Let’s get cooking!
Ingredients for Healthy Whole Wheat Waffles
I haven’t looked at a box of eggo’s lately, but my freezer-friendly homemade waffles are made with just 8 easy ingredients. I’m betting you already have all of them right in the kitchen.
- Whole wheat flour – I’m using a classic whole wheat, but white whole wheat flour will work too.
- Baking powder – gives a bonus rise that gives them their crisp fluffiness you’ll enjoy.
- Salt – I always use coarse Kosher salt in all my recipes, Morton’s brand.
- Brown sugar – I’ve tested this with regular brown sugar, muscovado, and coconut sugar, all will work, no adjustment to measurements needed.
- Eggs – 2 large eggs, I have not tested this with egg replacements.
- Oil – olive or canola, really any unflavored kitchen oil works.
- Milk – either dairy or non dairy milk work, but I’d avoid canned coconut milk.
- Vanilla extract – make your own to save money and get better flavor!
How to Make Whole Wheat Waffles
Good news foodie friends, healthy homemade waffles aren’t difficult to make from scratch. This recipe utilizes whipped egg whites to create crunch and lift. That extra step takes just a minute or two, and is totally worth it, I promise.
Start by sifting together all the dry ingredients, and yes I mean the sugar too. This breaks down all the lumps in the flour and sugar, which really helps retain the air from the egg whites and keep the batter smooth.
Separate the eggs next and set the egg whites aside. In a large liquid measuring cup, combine the milk, oil, vanilla, and egg yolks and beat to combine.
Combine the wet and dry ingredients, folding with a silicone spatula or wooden spoon, then set it aside. This is a good time to get your waffle iron warmed up.
Next, beat the egg whites. This is easiest with a hand mixer, and should only take a minute or two for them to reach stiff peaks. You’ll know they’re ready if the egg whites form a point at the end of the mixing beaters, without flopping over.
Then add the egg whites to the batter. Fold gently, trying to keep the air in the egg whites, until it’s incorporated and there are no more streaks of white.
Ladle a ½ cup of batter (it may be more or less depending on your waffle iron), and cook on medium high until your waffle iron gives you the ready light, or until they’re golden brown and crispy on both sides.
How to Keep Waffles Warm
When a waffle is done, slide it onto a baking sheet and put the sheet in the oven. That low oven temp keeps them warm, and crispy, until you’re ready to eat.
How to Freeze Homemade Waffles
If you’ve ever wondered, ‘can you freeze homemade waffles?’, the answer is YES. I can’t speak for all recipes of course, but I’m willing to bet you can freeze most.
My whole wheat waffle recipe is no exception, just let the waffles cool completely then freeze in a single layer on baking sheets. It’s okay if they overlap a little at the edges, but don’t stack them or they might freeze together.
I usually leave them in for a few hours (or whenever I remember to pull them out), and then slide them into some freezer friendly silicone bags. They’ll happily keep for 4 months or so, but honestly, they’re usually gone in about one!
To reheat a frozen waffle, just pop it into your toaster oven, toaster, or on a baking sheet in a low 325° oven until they’re warmed through.
Frequently Asked Questions
I always try to answer any questions I might have while cooking, but if I missed any, feel free to ask in the comments below.
Should I use a Belgian or a traditional waffle iron? I have used this 30 buck waffle maker for well over a decade. I tested this recipe on that. However, the egg white batter is more traditional to Belgian waffles, so I don’t see why it couldn’t work. Give it a try! (And let me know how it goes!)
Can I use unrefined sugars for this recipe? I tested this with many forms of brown sugar, from the refined stuff to the natural muscovado and coconut sugar. They all work great, and I’m guessing natural cane sugar would too.
I have not, however, tested it with maple syrup, honey, or other liquid forms, so I can’t say for sure if they will or won’t work.
Does it matter which whole wheat flour I use? I’ve only tested this with whole wheat flour and white whole wheat flour. They’re very similar in protein content and work great. I’ve not tried whole wheat pastry flour, nor have I made it with AP flour, but my instinct suggests you might need to increase the amount if using those.
For using alternate gluten flours you’ll have to use your judgement. If the batter seems very runny, like thin soup, before adding the egg whites, add in another tablespoon or two of flour, so it’s a thicker consistency (but not as thick as oatmeal!), then proceed.
Do I need to oil my waffle maker? Maybe it’s just age, but I literally never grease mine and I’ve never had an issue. If you would like to, use a light brushing of oil, or a cooking spray.
How we make this a meal
Healthy homemade whole wheat waffles are so easy to make. I’ve been really happy with how light and crisp and tasty they are, and I think you will too.
If you’re a parent like me, I’m willing to bet your kids will love these. Once they’re prepped and in the freezer, it takes 5 minutes to get them ready for breakfast. Easy!
So ditch the processed stuff and enjoy these. And, don’t forget to check out my other breakfast options to keep the start of your day delicious and homemade!
- Sheet pan pancakes
- Buckwheat pancakes
- Healthy Oatmeal Muffins
- Banana Oat Chocolate Chip Muffins
- Ham & Cheese Biscuits
I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!
- 285 grams whole wheat flour 10 ounces, or about 2 cups
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 50 grams brown sugar about 1/3 cup
- 2 large eggs
- 4 ounces oil 1/2 cup
- 18 ounces milk 2 1/4 cups
- 1 1/2 teaspoons vanilla extract
- Sift together the flour, baking powder, sugar, and salt into a large bowl. Dump any salt that remains in your sifter into the bowl afterwards.
- Separate the eggs and set the whites aside.
- Beat the egg yolks, oil, milk, and vanilla together.
- Preheat your waffle iron, and turn your oven on to 200°F.
- Combine the wet and dry ingredients, folding gently until smooth. Set aside.
- Beat the egg whites until they form stiff peaks.
- Fold the egg whiles gently into the batter until there are no more white streaks. Do your best to not mix all the air out of the batter.
- Ladle 1/3 to 1/2 cup of batter onto your waffle maker (this can vary by models), and cook on medium high until they're crispy and golden brown on both sides.
- Slide cooked waffled onto a baking sheet in the preheated oven until you're ready to serve.
To Freeze Waffles
- Allow them to cool completely then place on a freezer safe baking sheet in a single layer. (It's okay if the edges overlap a little)
- Freeze a minimum of 2 hours and store in a freezer safe bag or container for up to 4 months.
- Reheat in a toaster, toaster oven, or a 325°F oven until warmed through.
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.