Whole Wheat Waffles
All Comments For

Whole Wheat Waffles

This recipe for Waffles was submitted by baseball27 on 9/14/2002. Click here to view the recipe.

Recipe number 620.

Average Rating = 5 (out of 5)

By Giddyup

Recipe Rating (out of 5):

I substituted melted butter for the shortening and thought they tasted better.

Comment submitted: 2/16/2013 (#15194)

By Dave R.

Recipe Rating (out of 5):

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)

By Penny J.

Recipe Rating (out of 5):

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)

By N.W.

Recipe Rating (out of 5):

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)

By SueVincent

Recipe Rating (out of 5):

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)

By krazy72

Recipe Rating (out of 5):

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)

By kayman

Recipe Rating (out of 5):

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)

By Dana L.

Recipe Rating (out of 5):

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)

By Health Freak

Recipe Rating (out of 5):

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)

By bigbang

It's really all about the butter when it comes to waffles!

Comment submitted: 10/11/2010 (#11369)

By m.j.

Recipe Rating (out of 5):

My kids really loved them, thanks!

Comment submitted: 10/11/2010 (#11364)

By coolwillie

Recipe Rating (out of 5):

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)

By lemonlime

Recipe Rating (out of 5):

These were really fluffy and soft, especially for whole wheat. Great breakfast.

Comment submitted: 9/6/2010 (#11172)

By rahrah

Recipe Rating (out of 5):

These are great and good for you! I used olive oil instead of shortening, turned out great.

Comment submitted: 4/11/2010 (#10280)

By xnikelsx

Recipe Rating (out of 5):

These were amazing! Perfectly nutritious. I added fruit on top and substituted shortening with peanut oil.

Comment submitted: 3/31/2010 (#10206)

By JessE

Recipe Rating (out of 5):

These were great... I served with a blueberry sauce on top, and used canola oil instead of shortening.

Comment submitted: 1/17/2010 (#9475)

By Easudasi

Recipe Rating (out of 5):

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)

Official Member: Team BreakfastBy londonsje (Team Breakfast Member)

Recipe Rating (out of 5):

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)

Official Member: Team BreakfastBy moises07 (Team Breakfast Member)

Recipe Rating (out of 5):

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)

By Krista

Recipe Rating (out of 5):

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)

By Krista

Recipe Rating (out of 5):

Thank you for the healthy recipe, I just substituted shortening for Coconut oil as shortening isn't good for you. Yummy!

Comment submitted: 1/24/2009 (#7440)

By Big Love

Recipe Rating (out of 5):

Very Good!

Comment submitted: 1/17/2009 (#7387)

By Georgia mom

Recipe Rating (out of 5):

These were delicious for whole wheat waffles. We added pecans and they were delicious! YUM!

Comment submitted: 1/17/2009 (#7385)

By Aaron

Recipe Rating (out of 5):

I've tried a few WW waffle recipes, and this is my favorite so far. My daughter and I added some cinnamon and vanilla to taste and they were very good.

Comment submitted: 1/11/2009 (#7331)

By Momieof Four

Recipe Rating (out of 5):

These are soo good!! Made them this morning and the kids loved them!!

Comment submitted: 1/6/2009 (#7287)

By Mark Rocka

Recipe Rating (out of 5):

This is the first whole wheat waffle recipe I've ever tried, and it'll probably be the last. The results were fantastic! I made a couple of minor changes to make them as healthy as possible.

1 - I used light olive oil instead of shortening. I may try melted butter next time.
2 - I ground the flour myself from red wheat berries.
3 - I used Real Salt brand salt to get the full range of trance minerals salt should contain.
4 - I used Florida Crystals brand sugar, which is unrefined and still light brown in color. Again, more nutrients than in refined white sugar.
5 - I get my eggs and milk straight from the farm. I know most people don't or can't do this. I'm just including it in case someone is wondering if they can do so as well.

By accident, I didn't separate the eggs and just beat them all at once. It didn't seem to affect the resulting waffles. They were light and fluffy. Perhaps I'll separate them next time, though, just to see if there's a difference.

Thank you Mr. Breakfast and baseball27!

Comment submitted: 12/26/2008 (#7201)

Official Member: Team BreakfastBy gracenbloomdonn (Team Breakfast Member)

Recipe Rating (out of 5):

Wonderful! I've never added the baking powder last folds like that... the results are mouth watering whole wheat waffles! Light and fluffy.

Comment submitted: 12/15/2008 (#7130)

By mammaj

Recipe Rating (out of 5):

Great waffles... for low sodium diet, reduce the amount of salt. I used canola oil, 2 medium eggs and didn't have milk so I used evaporated milk and water (equal parts to make 1 cup.) Batter was perfect and not too thick. I will use this recipe again for the holidays. Thanks, Jan

Comment submitted: 12/13/2008 (#7102)

By tyandsyd

Recipe Rating (out of 5):

I got up this morning looking for a waffle recipe and new I had wheat flour in the pantry so I gave this one a whirl. All in all I thought it was pretty good. I think you can use oil if you don't have shortening. I will make this again. I would also double it next time. It only made four big waffles. Thanks, Brenda

Comment submitted: 11/29/2008 (#6985)

By Melinda

Recipe Rating (out of 5):

I was looking for a well-reviewed whole wheat waffle recipe and found this one. It turned out very well. I added a little more milk as the batter was a bit too heavy.

Comment submitted: 10/26/2008 (#6691)

By knight

Recipe Rating (out of 5):

GREAT RECIPE! I cut out the sugar...

Comment submitted: 10/12/2008 (#6583)

Official Member: Team BreakfastBy idara (Team Breakfast Member)

Recipe Rating (out of 5):

I didn't separate the eggs, and they turned out great anyway. I also used canola oil in place of the shortening and threw in a cup of blueberries. Terrific!

Comment submitted: 3/16/2008 (#4825)

By lawmom

Recipe Rating (out of 5):

I made this recipe for my very picky children. I substituted canola oil for the melted shortening and we all loved the results. This makes a very fluffy waffle similar to those at the hotel breakfast bars (the make your own waffles). This will definitely be my new Sunday waffle recipe. I can't wait to try adding 1/2 cup of frozen berries. I'll be doubling this recipe next time.

Comment submitted: 2/3/2008 (#4544)

By Shane

Recipe Rating (out of 5):

I used this recipe on my first attempt to make waffles. This recipe was simple, easy to follow and the waffles were great, albeit a little fluffy. Are waffles normally very fluffy when they come off the waffle iron? In any case, this recipe will provide a good foundation for my future forays into waffle making.

Comment submitted: 1/29/2008 (#4510)

By Please Modify

Please modify the recipe to say: "Two large eggs, separated." Also, nowhere do you tell us to beat egg whites until stiff. I gathered the ingredients for my husband... then read the instructions after the fact! Results, according to my husband, "They are pretty good!"

Comment submitted: 10/28/2007 (#3862)

By WaffleMeister

Recipe Rating (out of 5):

Good recipe but makes a very thick batter, increase milk to 1 1/3 cup, replace sugar with 2 tablespoons apple sauce and add 1 teaspoon of cinnamon. Use 2 tablespoons of vegetable oil instead of shortening.

Comment submitted: 9/15/2007 (#3563)

By Great Despite Mistake

Recipe Rating (out of 5):

A very forgiving recipe. We managed to mess up a lot and still got great waffles. The recipe withstood scrambling the eggs with hot melted butter, AND getting a bit of yolk into the whites so they wouldn't beat. The resulting waffles still came out light and fluffy (although they weren't as crisp as some other recipes we've used.)

Comment submitted: 8/31/2007 (#3472)

By Good Fun Recipe

Recipe Rating (out of 5):

I am a bit lazy, but I had good fun making these delicious waffles

Comment submitted: 6/11/2007 (#3004)

By keeper

Recipe Rating (out of 5):

These were the best whole wheat waffles I have had. Wonderful!!!!

Comment submitted: 4/25/2007 (#2257)

By Anonymous Breakfast Lover

Recipe Rating (out of 5):

We substituted grapeseed oil & splenda for the shortening and sugar - adding 1 t. each of cinnamon and sugar. The recipe made 4 large waffles in our Belgian waffle maker. Delicious!

Comment submitted: 4/18/2007 (#2194)

By Debra

Recipe Rating (out of 5):

These are very good waffles. As others I am trying to get away from white flour and less fat and add 2 TBS of apple sauce and 2 TBS of canola oil. I also mix them up the night before and refrig. for and easier morning.

Comment submitted: 4/15/2007 (#2166)

By David and Family

Recipe Rating (out of 5):

I have a family of six (four are kids). The wife says 5 are kids, but anyway we enjoyed the recipe very much.

Comment submitted: 3/16/2007 (#1846)

By Tammy

Recipe Rating (out of 5):

A little more labour intesive than my old recipe but quick to make and very light and tasty. I used splenda instead of the sugar but used melted butter which gave a very golden brown colour and texture.

Comment submitted: 2/24/2007 (#1626)

By Mary Ann

Recipe Rating (out of 5):

Great recipe - even my husband loved them! I, too, put in 2T of applesauce to cut the fat and added a tsp of vanilla. I''m trying to get away from white flour so this will definitely go into the recipe rotation. Great job!

Comment submitted: 11/12/2006 (#699)

By Mrs. Keith K.

Recipe Rating (out of 5):

I just wanted to send a note telling you how much I enjoyed the recipe Whole Wheat Waffles. This was the first time I have ever made homemade waffles from scratch and the recipe was wonderful. It was very easy and delicious Thank You.

Comment submitted: 8/18/2006 (#86)

By Ann S.

Recipe Rating (out of 5):

I liked this recipe for Whole Wheat Waffles... I used canola oil instead of melted shortening for health reasons and added 1 tsp. of vanilla for extra flavor.

Comment submitted: 5/17/2006 (#85)

By Lora

Recipe Rating (out of 5):

I make a triple batch of these once a month and freeze them. They are wonderful. We eat them for breakfast and also make icecream sandwiches out of them. I love the whole grain, no preservative goodness!

Comment submitted: 1/20/2006 (#84)

By Steve

Recipe Rating (out of 5):

Excellent! I used 2 TBSP of canola oil and 2 TBSP applesauce to cut the fat, splenda instead of sugar, tsp vanilla and added blueberries. Light and very flavorful.

Comment submitted: 1/8/2006 (#83)