Whole Wheat Waffles
(6 servings) Printable Version
In a separate bowl, combine flour, sugar and salt. Add to first mixture. and beat until smooth.
Beat egg whites until stiff peaks form. Fold into the batter. Sift baking powder lightly over the mixture and fold in quickly.
Bake in a hot waffle iron according to the manufacturer's instructions.
Quite light and fluffy for whole wheat waffles - thanks to stiffly beaten egg whites. You can replace the shortening in this recipe with two Tablespoons butter and two Tablespoons canola oil.
Mr Breakfast would like to thank baseball27 for this recipe.
Comments About This Recipe
What do you think of Whole Wheat Waffles?
Overall Average Rating =(out of 5)
Based on 46 votes.
View all 48 comments for this recipe.
I substituted melted butter for the shortening and thought they tasted better.
Comment submitted: 2/16/2013 (#15194)
From Dave R.
Great recipe. Made a bunch to freeze and have for quick breakfast. Just set the waffle timer a little short of what you would like in the end. I love to toast them and add peanut butter for a high energy breakfast.
Comment submitted: 9/23/2012 (#14461)
From Penny J.
Just what I was looking for. Made tasty waffles. Not as crisp as the regular ones, but tasted just as good, if not better. Will make them again.
Comment submitted: 3/23/2012 (#13710)
I substituted the shortening with 3 tbs of canola oil and splenda instead of sugar and turned out great!! A definite keeper!! Kids loved them.
Comment submitted: 2/12/2012 (#13538)
Really tasty! Very surprised because every time I try a new recipe I always mess up somehow or it just ends up being bland because its healthy. Also I folded in some frozen blueberries in the batter to make them blueberry waffles. Will definitely make again.
Comment submitted: 10/10/2011 (#13011)
I replaced just 1/3 of the wheat flour with all-purpose flour so they'd have a little more lift. Great taste... not too wheaty and tasted great with warm syrup.
Comment submitted: 6/9/2011 (#12777)
Great recipe. It didn't taste healthy, it just tasted good. Pure, real Vermont maple syrup is a must. Super tasty.
Comment submitted: 4/17/2011 (#12468)
From Dana L.
Turned out great. Thanks. Question about comment by Health Freak: How do you replace the egg with flax? Would like to try that.
Comment submitted: 12/27/2010 (#11793)
From Health Freak
These are awesome. I use Splenda as a sub for sugar. Today I tried Flax as a substitute for the eggs and it came out so good!
Comment submitted: 11/20/2010 (#11590)
It's really all about the butter when it comes to waffles!
Comment submitted: 10/11/2010 (#11369)
My kids really loved them, thanks!
Comment submitted: 10/11/2010 (#11364)
I replaced the shortening with half butter and half canola oil. Turned out very good. Whole wheat and shortening just don't go together in my book.
Comment submitted: 9/28/2010 (#11310)
These were really fluffy and soft, especially for whole wheat. Great breakfast.
Comment submitted: 9/6/2010 (#11172)
These are great and good for you! I used olive oil instead of shortening, turned out great.
Comment submitted: 4/11/2010 (#10280)
These were amazing! Perfectly nutritious. I added fruit on top and substituted shortening with peanut oil.
Comment submitted: 3/31/2010 (#10206)
These were great... I served with a blueberry sauce on top, and used canola oil instead of shortening.
Comment submitted: 1/17/2010 (#9475)
Great recipe for the health conscious. I used sunflower oil instead of shortening. Added 1 tsp vanilla and 1 tsp cinnamon. 2 1/2 minutes in the waffle maker. Served with real maple syrup and fresh strawberries. Awesome.
Comment submitted: 9/27/2009 (#8759)
From londonsje (Team Breakfast Member)
I added vanilla and cinnamon (1 tsp each) and used canola oil instead of shortening, baking powder folded in last and these were perfect and delicious!
Comment submitted: 6/23/2009 (#8328)
From moises07 (Team Breakfast Member)
Great waffles. I too substituted shortening for equal parts applesauce, and olive oil. You can also add 1/4 banana per waffle to the batter, plus a handful of walnuts for some crunch. I triple the recipe and put the rest in the freezer. Healthier than store bought multi-grain waffles. Thanks!
Comment submitted: 3/7/2009 (#7714)
Forgot, I also did raw honey instead of sugar. I also use certified raw whole milk. These are yummy!
Comment submitted: 1/25/2009 (#7454)
View all 48 comments for this recipe.
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