Deliciously Organic - Carrie Korem, FNTP

Healthy, gluten free recipes and thyroid disease including Hashimoto's, Graves', Hypothyroidism and Hyperthyroidism

Whole Wheat Waffles

Last Updated on April 14, 2026 by Carrie Korem, FNTP

These whole wheat waffles are the perfect breakfast to make ahead.

It’s only Thursday and I feel that I’ve lived several weeks in just a few short days. It’s been one of those weeks where life gives you unexpected twists and turns. I’ve even struggled to get healthy meals on the table. Thank goodness I made these waffles this past weekend so I haven’t had to think about breakfast.

I made a large batch of whole wheat waffles on Sunday and then put the rest in the freezer. In the mornings, I heat them up in the oven as we run around getting ready for the day. So despite the craziness that life has handed us this week, I’m sending everyone off with a nutritious breakfast.

These waffles are light and fluffy with a crisp exterior – you’ll never know they are whole wheat. The waffles wouldn’t be complete without a generous pouring of maple syrup. My favorite is Coombs Family Farms Grade B maple syrup. I always cringe when I see the price of maple syrup at the store, but now, no longer! I signed up for a regular shipment of this sweet syrup through Amazon for only $16.80 for 32 ounces! That’s one heck of a price my friend. (I’m not receiving any compensation for plugging this company.)

 

 

Serves: Serves 6

Whole Wheat Waffles

Adapted from Christopher Kimball's The Cook’s Bible .

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Ingredients

  • 2 1/4 cups whole wheat pastry flour
  • 2 tablespoons cornmeal
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon baking soda
  • 2 large eggs, separated
  • 1 3/4 cups buttermilk
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Preheat waffle iron.Whisk flour, cornmeal, sea salt and baking soda in a mixing bowl. Whisk egg yolks with buttermilk and melted butter. Beat egg whites until they hold a stiff peak. Add egg yolk mixture slowly to dry ingredients while stirring with a spatula until just mixed together (there will still be lumps and maybe a few patches of flour). Gently fold in the egg whites until just mixed together. (It's important not to over mix).
  2. Using a ladle, spoon batter onto waffle iron and cook until deep brown. Serve immediately.
  3. If you are cooking for a crowd, simply preheat the oven to 200°F and place a cooling rack on top of a baking sheet. When the waffles are cooked place them on the cooling rack/baking sheet and place in the oven to keep warm.
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https://deliciouslyorganic.net/whole-wheat-waffles/

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34 Comments

    • Deliciously Organic

      You can just leave the corn meal out. It gives the waffles extra crunch, so expect for the waffles to be a little less crunchy w/o it. I wouldn't substitute with coconut flour b/c coconut flour soaks up a ton of moisture and you could end up with a mess of dough (since I've never tested it). :) Also, it would be better to grind the flaxseed and then sprinkle it on top (our bodies have a hard time digesting whole flaxseed, this is why you need to grind it). Flaxseed is VERY sensitive to heat, so it will go rancid if you heat it. So, it's always best to consume flaxseed freshly ground, and cold or room temperature.
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  22. Alba

    Hi, I've been reading your blog ant I think It's great! All your recipes are very simple and straightforward, and I already tried some (your orange julius is a favourite! ;) ). I see It's been quite a while since anyone commented here, but I'll try to post my question and hope someone read It; the thing is, I live in Spain and we don't have pastry whole flour here, just plain whole flour. I'd like to try your waffles and pancakes recipes but both use the pastry whole flour. Do you think plain whole flour would work if I were to substitute? Maybe If I run the flour trough a blender to make It finer and then sift so It's nice light and fluffy? Thanks for the help!
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    • Deliciously Organic

      May I ask why you are trying to avoid cholesterol? Cholesterol is a powerful antioxidant for the body and is needed for hormone regulation and overall health of the body. Contrary to what you may have heard, saturated fats and cholesterol from natural sources aren't what cause heart disease - it's sugar and excess carbs. Here are two posts I wrote on this very important topic (please see the links as I've included lots of additional reading!): https://deliciouslyorganic.net/hashed-browns/ ; https://deliciouslyorganic.net/creamed-kale-and-eggs-recipe/
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