Healthy Waffle Recipe

Healthy waffles on a plate with fresh berries.

4.89 from 99 votes

Healthy Waffle Recipe with whole wheat flour and no refined sugar for an easy breakfast that can be made ahead and toasted from frozen for busy mornings!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: North American

Diet: Vegetarian

Servings: waffles

Calories: 131kcal

Author: Olena Osipov

Ingredients

2 large eggs
1 1/2 cups any milk I used unsweetened almond milk
3 tablespoons maple syrup or honey
3 tablespoons any mild oil or melted butter
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups whole wheat flour
Cooking spray I use Misto

US Customary - Metric

Instructions

In a large mixing bowl, lightly whisk the eggs. Add milk, maple syrup, olive oil, vanilla, baking powder and salt. Whisk until well combined.
Add whole wheat flour and mix gently with a spatula just until combined. Do not overmix.
Preheat waffle maker until it's hot and spray with cooking spray.
Make waffles according to your waffle maker's instructions. Amount of batter depends on the size of your waffle maker. I used about 1/3 cup batter per each waffle. For crispier waffles, I also cook a bit past the green Ready indicator.

Video

Notes

Store: Refrigerate in air circulating container for up to a week.
Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 6 months. Pop them in the toaster straight out of the freezer to heat up. You can also use the microwave if you're wanting to get them a bit softer.
Whole wheat flour: You'll notice that these waffles aren't as fluffy as your average waffle. This is due to the whole wheat flour containing bran and germ.
To prevent splitting: Don't overfill your waffle iron and resist peeking before waffles are finished cooking.
To prevent sticking: Don't omit oil, waffles need healthy fat to cook correctly.

Nutrition