48 Reviews

We have a favorite whole-wheat waffle recipe but I needed one that made just a couple more. This was excellent! My only complaint is that mine didn't get crisp at all. <br/><br/>We have a Belgian waffle maker and this made 7 or 8 (I lost count as my kids kept grabbing the ones I made!).

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Happygrl April 18, 2013

This will be my new go-to waffle recipe--I had these this morning and really liked how they turned out. They are not as dense as the description made them sound--I would call them "hearty" but not dense (I found them to be pretty airy actually, probably because they use more baking powder than my normal recipe). I was also pleased that they were so light given the use of only whole wheat flour. I cut the recipe by four, and it made 3 waffles; I also used melted butter instead of the oil, which might have helped it crisp up so much. Served with caramelized cinnamon apples--perfect fall breakfast!

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Ames Shaps October 15, 2011

These are great. I used whole wheat pastry flour. I also separated the eggs and whipped the egg whites before folding them into the rest of the mixture. Those changes made a very fluffy, light waffle, which is awesome for whole wheat. Great results! Next time I will add 1 teaspoon of cinnamon. Will also try subbing oil with applesauce or pumpkin. Thanks!

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Jujubegirl May 20, 2010

Surprisingly light and delicious! I tried this recipe with a new Belgian waffle maker and was delighted at the results. I used butter instead of oil and cooked them for 4-1/2 minutes each. I did not cook to a crisp As I like a sweet bread texture, and they were good in hand without syrup right off the grill. Healthy high fiber addition to any meal. Froze a few for on the go snack. Highly recommended.

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Peggy L. February 17, 2016

Wonderful waffles, the first recipe I tried in my new Belgian waffle maker. I made 5 servings with 1 egg for a trial batch. They were not too dense and had some crunch, may cook them longer next time. I subbed stevia for the sugar, light margarine melted for the oil and added a bit of multi grain hot cereal for crunch, more fiber and nutrients. I am going to try subbing apple sauce or pumpkin for the oil as suggested in other comments. Thanks for posting and for all the hints in the comments!

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lightlovebeing December 02, 2013

Excellent, healthy waffle recipe. I love that it's made with whole wheat flour. I also like that it doesn't have that much sugar. Once you put some pure maple syrup over them, it's plenty sweet enough! Thank you for posting.

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LifeIsGood November 10, 2013

LOVED IT--To me it was fluffy, yet dense at the same time, Very filling I used 2/3 cup of batter per waffle for my waffle maker. I also halved the recipe (with 2 eggs). They didn't come out as pretty as some of the pictures still, but rarely anything I make does :). Delicious! I have a few extra waffles and I am really hoping that they are going to freeze and reheat well,

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Sharon0911 February 10, 2013

Excellent whole wheat waffle recipe. Definitely the best I have had. The whole family loved it. I added mini chocolate chips for my kids & husband as a special treat.

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UBThere2 February 08, 2013

These were great! Light and fluffy with good flavor. Worked well with my waffle maker. Thanks!

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run for your life February 04, 2013

I was feeling lazy this morning and wanted a recipe using whole grain flour that didn't require me to separate and beat the yolks and whites separately. I used Bob's Red Mill Whole Wheat Pastry Flour in place of regular whole wheat flour. The amount of baking powder seemed off, and because I was almost out I only used one tablespoon of baking powder. My waffles came out light and fluffy with a great taste. Whole wheat flours vary immensely from brand to brand and depending on the density of the flour you might need to use all three tablespoons. of baking powder. I mentioned Bob's Red Mill Whole Wheat Pastry Flour by name because I've had great success in substituting it for white flour in most recipes ( I wouldn't use it in cakes where a fine crumb is desired). When using whole wheat flours it is important to let the batter sit for 10-15 minutes so the flour can absorb the liquid. Resist the urge to add more flour at first if the batter seems thin, it will get thicker with time.

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deniseathome November 11, 2012
Bella's Whole Wheat Belgian Waffles