We love a good frozen waffle—they are so quick and easy on busy weekday mornings! But have you looked at the price tag on a box of “healthier” freezer waffles? Yikes! Rather than shelling out the cash to stock up on whole grain, flaxseed freezer waffles, why not make our own freezer whole wheat waffles?
What do I need to make whole wheat waffles?
The ingredients list on this waffle recipe is super simple. If you regularly make waffles, pancakes, or any baked goods, you’ll have what you need:
- Whole wheat flour
- Baking powder
- Baking soda
- Salt
- Eggs
- Milk
- Melted butter
- Honey
Any unsweetened milk you have on hand will work here—cow’s milk is our go-to, but almond milk or oatmilk work equally well!
How do you make these homemade waffles?
To make homemade whole wheat waffles:
- Preheat a waffle maker.
- Whisk together the dry ingredients.
- Stir the wet ingredients together in a separate bowl, and then pour the wet into the dry.
- Allow the batter to rest for ten minutes. Cook waffles according to the waffle maker’s instructions until golden brown and crisp.
Serve them fresh off the waffle iron, or allow them to cool and freeze them for later (more on that in a sec!)
Are whole wheat waffles any good?
Are whole wheat waffles any good?These are 100% whole wheat waffles, but somehow they come out fluffy and chewy on the inside, and crisp and toasty on the outside. Every time I serve these up, my husband says, “These aren’t whole wheat are they?” because even he can’t tell the difference between these and white flour waffles. Of course, we like to stash them in the freezer, but they are equally delicious right out of the waffle iron. Your family will love them!
How do I make these into freezer waffles?
I like to make up a double batch of these whenever I have a spare hour for meal prep, or when we’re making them for dinner. Then I let the leftovers cool completely, split them into toaster-size pieces and freeze them in gallon-size freezer bags. When I’m ready to eat them, I just pop them directly from the freezer into the toaster, and they come out warm and delicious.
What’s the best way to top these waffles?
For a filling weekday breakfast, we like to serve them up with nut butter, banana or apple slices, and a dash of cinnamon. Or, we top them with a dollop of Greek yogurt and some apple butter. But they’re equally as delicious under a bath of pure maple syrup—can’t go wrong with a classic!
Enjoy.
Whole Wheat Frozen Waffles
Make a filling, convenient, and tasty breakfast with 100% whole wheat waffles. They freeze beautifully for easy mornings!
Ingredients
- 3 cups whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4 eggs
- 3 cups milk
- 1/2 cup melted butter
- 2 tablespoons honey
Instructions
- Preheat a waffle iron. In a large mixing bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.
- In a medium bowl, whisk together the eggs, milk, melted butter and honey. Pour the wet mixture into the dry and whisk until just combined.
- Let batter rest for 10 minutes, then cook by pouring 1/2-1 cup of batter (depending on the size of your waffle iron) onto a greased waffle iron and cooking until brown and crisp.
- To freeze, let waffles cool completely. Break or cut into toaster-sized pieces, then freeze in gallon-sized zip-top bags.
- To cook from frozen, place frozen waffles in toaster and toast until crisp and warm.
Nutrition Information:
Yield: 8 Serving Size: 1 waffleAmount Per Serving: Calories: 354Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 131mgSodium: 503mgCarbohydrates: 42gFiber: 5gSugar: 5gProtein: 12g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
