The only waffle recipe I make! Get all the healthy benefits of whole wheat waffles made with fresh milled flour! This whole wheat waffle recipe is made with soft white wheat (grain) that we mill using our grain mill to make whole wheat flour in a cinch. They turn out so light and fluffy on the inside and super crispy on the outside!

whole wheat waffles with freshly milled flour

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We are loving fresh milled wheat in our pancakes, crepes, and blueberry muffins! Baking with fresh milled flour can be tricky, but not with this easy waffle recipe!

Fluffy Whole Wheat Waffles

Freshly milled flour recipes are way different than using whole wheat flour from the store. Especially, when is comes down to the grain! For example in waffles you’ll need a low gluten, pastry-like flour such as soft white wheat. Typically, store-bought whole wheat flour is either milled from hard red or hard white wheat (which are basically bread flours).

Using hard wheat varieties will result in heartier and earthy flavors, whereas using soft white wheat, results in a very mild flavor similar to white flour. It’s also one of the lightest colored grains so your finished product won’t be so brown. I get organic soft white wheat from Azure Standard and prefer to mill it at home for maximum nutrition!

My waffle maker is old but it’s such a classic piece and easy to work with! I usually have my son make them and clean up couldn’t be easier because you’re using one bowl and don’t have to stand and flip each individual waffle like you would pancakes.

How To Make Crispy Waffles:

You will love these easy whole wheat waffles! Nobody can tell they’re made from whole grains, plus they look and taste like there are made from white flour! This makes it a plus in my book, because transitioning from all white flour can be a struggle but not with these waffles!

crispy whole wheat waffles

I love that you don’t have to make a Belgian waffle recipe to have crispy waffles! Homemade waffles stay crispy if you arrange them in a single layer over a sheet pan lined with a cooling rack. You could take the extra step and place them into a warm oven (set on the lowest setting) for a super crisp outside but we just stack them high on a plate served with sausage patties and maple syrup.

These made a great breakfast freezer meal with our 6th baby. We just tore the waffles in half to fit the toaster. To freeze, simply place cooled waffles into a zip-lock bag enough for one meal and freeze. Then thaw the frozen waffles overnight. To reheat waffles place into a toaster and toast until crisp (just like Eggo Waffles).

Ingredients:

To substitute the freshly milled flour simply use whole wheat pastry flour. This recipe makes ten 7-inch waffles so you may want to consider freezing some.

  • Whole Wheat Flour- I used fresh milled soft white wheat.
  • Baking powder- will give waffles their light and airy texture. Using baking powder also allows you to make the batter in advance if you wanted to mix it together and store it in the fridge. Because baking powder isn’t as strong as baking soda it doesn’t require that you cook with it immediately.
  • Salt- I like to use a good quality sea salt.
  • Granulated Sugar– or coconut sugar can be used as a healthier sweetener.
  • Eggs- we use farm fresh eggs from our chickens.
  • Milk- use whole milk.
  • Coconut oil- should be heated with the milk, otherwise your batter will be lumpy.

How To Make Waffles:

Healthy whole wheat waffles come together so easy with a few minutes of prep.

  1. First, mill your grain. I use this grain mill that turns the wheat berries into flour in seconds! If you have a little extra flour milled just store it in the fridge inside a zip-lock bag. Refrigerating fresh milled flour helps it not go rancid as quickly.
  2. In a small saucepan, heat the coconut oil and milk until the coconut oil melts. This prevents the batter from getting lumpy.
  3. Preheat your waffle iron.
  4. In a large mixing bowl, measure out the dry ingredients and give it a good whisk.
  5. Gradually whisk in the hot milk mixture.
  6. Add the eggs and mix well. The batter will be on the thin and runny side which makes super airy and fluffy waffles.
  7. Ladle 1/2 cup of the waffle batter to the preheated waffle iron and cook until golden brown and crispy. I like to use number 2 or 3 heat setting on my waffle maker, so they don’t get too brown.
  8. Arrange on a cooling rack for crispy waffles or stack on a large dinner plate if you want them soft and fluffy.

 

Q&A

Could the Batter Be Made in Advance?

Yes, this recipe for whole wheat waffles can be mixed together and the batter can sit in the fridge for up to 24 hours. That way you can have fresh ones in the morning. Just give it a good stir before cooking. Waffle recipes that call for baking soda can oxidize quickly in the fridge. I wouldn’t keep it in the fridge for over 2 days as freshly milled flour can oxidize quickly.

Are Whole Wheat Waffles Healthy?

When making whole wheat waffles from scratch including the whole wheat flour, then you are benefitting from the whole grains. Whole grains contain the whole unprocessed grain, and are full of nutrition! Eating whole grains is also a great way to stay full longer as they are rich in fiber.

 

Best Tips for Making Whole Wheat Waffles:

  1. Mill your grain just before making the batter for maximum nutrition.
  2. Melt the coconut oil with the milk so the fat won’t lump up. Even if you melt the coconut oil but use cold milk it can turn lumpy.
  3. Buttermilk can be used but is not required since the batter doesn’t call for baking soda.
  4. Squeeze some orange juice into the batter for sweeter waffles.
  5. Use honey for a no sugar substitute.
  6. Be sure the waffle iron is preheated so the batter doesn’t stick to the plates. This waffle recipe with whole wheat flour has plenty of coconut oil so you do not need to add additional fat.
  7. Don’t overfill the waffle iron, it will spill over the edges and make a mess, 1/2 of batter works best for my iron. Always leave a little room on the edges for the batter to fill in once you close it.
  8. Feel free to mix in cheddar cheese and herbs for savory waffles or chocolate chips or blueberries for sweet waffles.

Whole Wheat Waffles

Prep Time: 6 minutes
Cook Time: 20 minutes
Total Time: 26 minutes
Servings: 10 waffles
The only waffle recipe I make! Get all the healthy benefits of whole wheat waffles made with fresh milled flour! This whole wheat waffle recipe is made with soft white wheat (grain) that we mill using our grain mill to make whole wheat flour in a cinch. They turn out so light and fluffy on the inside and super crispy on the outside!

Equipment

  • 1 waffle maker
  • 1 mixing bowl
  • 1 grain mill

Ingredients

Ingredients:

Instructions

Directions:

  • preheating the waffle maker for waffles
    Preheat the waffle maker.
  • In a small saucepan heat the coconut oil and milk until the coconut oil melts. Set aside.
  • In a large mixing bowl whisk together the dry ingredients (freshly milled flour, baking powder, salt, and sugar).
  • add wet ingredients to dry ingredients
    Whisk in the hot milk and coconut oil mixture. Then whisk in the eggs.
  • waffle batter
    Mix well together. The batter will be runny, but it will puff up and make super fluffy and crispy waffles once cooked.
  • Ladle 1/2 cup of batter onto the center of the waffle maker.
  • crispy whole wheat waffles
    Cook until golden brown and crispy (about 3-4 minutes).

Notes

Notes: 
  • Can substitute melted butter for the coconut oil. If using a fat that solidifies melt it with milk so that the batter doesn't get too lumpy.
  • You do not need to heat the milk if using a cooking oil. Cold milk hardens the fat and makes it way greasier when cooking with the waffle iron. 

Nutrition per serving

Serving: 1waffleCalories: 325kcalCarbohydrates: 35gProtein: 7gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 42mgSodium: 275mgPotassium: 324mgFiber: 1gSugar: 6gVitamin A: 166IUCalcium: 170mgIron: 2mg

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