Last Updated on September 9, 2026 by Carrie Korem, FNTP
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.)
Whole Wheat Waffles
Adapted from Christopher Kimball’s The Cook’s Bible.
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
- 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).
- Using a ladle, spoon batter onto waffle iron and cook until deep brown. Serve immediately.
- 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.
Nutrition
- Serving Size: Serves 6
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Carrie, I also freeze waffles. Makes life so much easier when you sometimes have 8 minutes to feed the kids. I love the maple syrup tip! I am headed over to amazon as soon as I post this. "such-a-deal"!
Yum! Those look so good, and it's such an easy recipe. Glad to know they freeze well, too.
Carrie! Those waffles look amazing…like out of a Martha Stewart magazine! I wish I had those for breakie today. Yum.
Carrie, love these waffles & you make it so easy for us to grab them in a pinch. That last photo is splendid!!
Blessed Beyond Measure: It's a waffle maker by Villaware. I love the shape too!Btw: Somehow blogger erased your comment and I can't get it back! Another reason I'm moving to wordpress soon! 🙂
such a cute shape! 🙂 it's making me hungry…
Wow this is a great recipe. Is there an alternative ingredient to the cornmeal though? My husband can't eat corn…thanks!
Lorri: You can replace it with 2 tablespoons rice flour.
Mmmmmmm! We haven't had waffles for a while, but I too love having them on hand and not having to think about breakfast. Would this recipe work in a belgian waffle maker?
Katie: The batter should work well in a belgian waffle maker. Enjoy!
Thanks for the reply Carrie! I think we are going to do these for dinner one night next week. And also stock up the freezer!
These look delicious, I love the idea of freezing them for later! I also love the shape. Who could say no to heart shaped waffles?
Oh, wow these look excellent! I will have to make them and do a post about how they come out! I never made waffles before with whole wheat only pancakes. Yummy looks great!
I love waffles and have been looking for a good whole wheat recipe – may try these for dinner tonight! When I was a child I had an elderly neighbor would would make homemade waffles for me any time I walked over to visit her ~ I loved that lady!
Such an awesome blog! 🙂 I love it — great post! Come check out my blog. If you like it, I would super appreciate it with all of my heart if you (and anyone else that happens to drop by) would become a follower:http://idealcharity.blogspot.com/Alex
These were SO YUMMY!!! Serves 6 cracks me up a little…it served my family 4 with no leftovers. But I do feed a teen-aged boy and an almost teen-aged boy! My family LOVED them!! and so did I, very easy but I used my mixer to whip the egg whites. My arm got tired 🙂
We've got the same waffle maker!! I love that it makes little heart shapes :). Nelle helps me make waffles at least once a week – she looooooves them.
We get the same syrup deal through amazon, and LOVE IT! Best price and wonderful syrup. Thanks for the recipe!
These were amazing! I really like the cornmeal in them. I didn’t have any whole wheat pastry flour, so I just used regular whole wheat flour. I can only imagine how much more amazing they would be if I used the pastry flour. Thanks for sharing!
Could we use coconut flour or something else instead of corn meal? That’s the ONLY ingredient I don’t have on hand and wanted to give these a whirl. I also plan to add ground up flaxseed for a healthy kick. Have you done that yet? If so, how much would you recommend for this recipe?
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.
Carrie, thanks again for the awesome guidance. Since I like “crunchy” waffles and me planning to head to Earthfare, I’ll see if I can get some organic/non GMO corn meal. And thank you again for the flaxseed comment – I was going to bake it in, but I appreciate the advise. Now it has me wondering how people get it in their bread, etc…
Oh, and can we substitute coconut oil for the butter? I’m asking as I found another recipe that uses coconut oil instead of butter. If so, would it be a one to one replacement? I know, questions, questions… 😉
Yes, you can replace the butter for coconut oil. I do this all the time (even for pancakes) and it tastes great. The substitution is 1:1.
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!
Whole wheat flour has much more gluten and protein than pastry flour so it will lend a more dense waffle. You could add a few tablespoons of arrowroot flour or cornstarch to the flour to help lighten it a bit. I’d add 2 tablespoons per 1 cup flour.
Ok, I’ll try that! Thank you for the help, I’ll come back to tell how these turned out 🙂
Would it be possible to not use the entire egg for this recipe? I am planning on eating these whole wheat waffles for breakfast every morning with a side of egg whites. I just don’t want to add a lot of cholesterol. Would it be possible instead of using the entire egg to just add egg whites without the egg yolk?
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/
The reason why I wanted to avoid cholesterol was because of that exact reason you said. I thought eating a lot of eggs was bad for you because of the cholesterol amount in them. It is good to know that cholesterol doesn’t cause heart disease. Thank you for the new fact. I shall check out the articles as well.
You’re welcome. My husband and I were very skeptical when we first learned this, but the more we learned and studied the more we were amazed that we’ve been given the wrong information. It was a game-changer for us! 🙂