We love a good frozen waffle-they are so quick and easy on busy weekday mornings! But have you looked at the price tag on a box of "healthier" freezer waffles? Yikes! Rather than shelling out the cash to stock up on whole grain, flaxseed freezer waffles, why not make our own freezer whole wheat waffles?

Frozen Waffles sit whole on a white background.

What do I need to make whole wheat waffles?

The ingredients list on this waffle recipe is super simple. If you regularly make waffles, pancakes, or any baked goods, you'll have what you need:

Whole wheat flour
Baking powder
Baking soda
Salt
Eggs
Milk
Melted butter
Honey

Any unsweetened milk you have on hand will work here-cow's milk is our go-to, but almond milk or oatmilk work equally well!

How do you make these homemade waffles?

To make homemade whole wheat waffles:

Preheat a waffle maker.
Whisk together the dry ingredients.
Stir the wet ingredients together in a separate bowl, and then pour the wet into the dry.
Allow the batter to rest for ten minutes. Cook waffles according to the waffle maker's instructions until golden brown and crisp.

Serve them fresh off the waffle iron, or allow them to cool and freeze them for later (more on that in a sec!)

Are whole wheat waffles any good?

These are 100% whole wheat waffles, but somehow they come out fluffy and chewy on the inside, and crisp and toasty on the outside. Every time I serve these up, my husband says, "These aren't whole wheat are they?" because even he can't tell the difference between these and white flour waffles. Of course, we like to stash them in the freezer, but they are equally delicious right out of the waffle iron. Your family will love them!

How do I make these into freezer waffles?

I like to make up a double batch of these whenever I have a spare hour for meal prep, or when we're making them for dinner. Then I let the leftovers cool completely, split them into toaster-size pieces and freeze them in gallon-size freezer bags. When I'm ready to eat them, I just pop them directly from the freezer into the toaster, and they come out warm and delicious. This method works well with my pumpkin waffles recipe as well!

What's the best way to top these waffles?

For a filling weekday breakfast, we like to serve them up with nut butter, banana or apple slices, and a dash of cinnamon. Or, we top them with a dollop of Greek yogurt and some homemade apple butter. But they're equally as delicious under a bath of pure maple syrup or this pumpkin spice latte syrup recipe-can't go wrong with a classic!

Enjoy.

📖 Recipe

Whole Wheat Frozen Waffles

Make a filling, convenient, and tasty breakfast with 100% whole wheat waffles. They freeze beautifully for easy mornings!

5 from 1 vote

Print Pin Rate

Course: Breakfast Recipes

Cuisine: American

Diet: Vegetarian

Cook Time: 30

Total Time: 30

Servings: medium-sized waffles

Calories: 354kcal

Author: Cassie Johnston

Ingredients

Instructions

Preheat a waffle iron. In a large mixing bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.
In a medium bowl, whisk together the eggs, milk, melted butter and honey. Pour the wet mixture into the dry and whisk until just combined.
Let batter rest for 10 minutes, then cook by pouring ½-1 cup of batter (depending on the size of your waffle iron) onto a greased waffle iron and cooking until brown and crisp.
To freeze, let waffles cool completely. Break or cut into toaster-sized pieces, then freeze in gallon-sized zip-top bags.
To cook from frozen, place frozen waffles in toaster and toast until crisp and warm.

Video

Nutrition

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Whole Wheat Waffles (Made Into Freezer Waffles!)