Whole Wheat Waffles (Freezer Recipe)

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 little guys were born, it’s been a game of trying to stick to my food values, while also providing foods they like. Slowly, I’ve been working on perfecting my own versions of processed foods. So far I’ve got homemade chicken nuggets, mini corn dog muffins, and these waffles! 

Now don’t get me wrong, we love to indulge in sweet cream waffles, but before school or for the everyday breakfast I whip these healthy whole wheat waffles out of the freezer (because they’re SO freezer friendly), and feel pretty good about the kids breakfast, even with the drizzle of syrup.

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

One super handy trick I use for everything I cook in batches, from french fries to deep fried cheesecake bites and chicken cordon bleu, is to keep my oven at 200°F.

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! Some other quick and easy kids freezer food I’ve perfected are corn dog muffins and ground chicken nuggets!

We’d make this a meal just by including some fresh sliced fruit, a scrambled egg or two, and by topping them with syrup, homemade blueberry compote, strawberry or chocolate syrup.

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!