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Whole Wheat Waffles

Print Recipe
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups whole wheat flour white whole wheat recommended for a lighter texture
  • 2 tablespoons brown sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups milk dairy or unsweetened almond/oat milk
  • 2 large eggs
  • 1/4 cup neutral oil avocado, grapeseed, or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup packed grated zucchini or carrot about 1 medium; squeeze dry
  • Optional add-ins 1 teaspoon cinnamon; 1/4 teaspoon nutmeg (especially for carrot); 1/3 cup mini chocolate chips or chopped nuts
  • For serving maple syrup, yogurt, peanut butter, berries, or a swipe of butter

Method
 

  1. Preheat your waffle iron. You want it fully hot, medium-high setting. A hot iron equals crisp edges, period.
  2. Prep the veggies. Grate zucchini or carrot on the small holes of a box grater. Wrap in a clean towel and squeeze out as much liquid as you can. This step is non-negotiable.
  3. Whisk dry ingredients. In a large bowl, combine whole wheat flour, brown sugar, baking powder, baking soda, salt, and any spices (cinnamon, nutmeg).
  4. Mix wet ingredients. In a separate bowl, whisk milk, eggs, oil, and vanilla until smooth.
  5. Combine. Pour wet into dry and stir with a spatula just until a few streaks remain. Fold in the grated, squeezed-dry veggies (and chocolate chips or nuts if using). Stop mixing when it looks mostly combined—some small lumps are fine.
  6. Rest the batter. Let it sit 5 minutes. This hydrates the whole wheat flour and improves texture. Yes, five minutes is worth it.
  7. Cook. Lightly grease the waffle iron if needed. Add batter (usually 1/2 to 3/4 cup per waffle depending on iron size) and cook until deeply golden and crisp, 3–5 minutes. Don't peek too early—steam escaping is your done signal.
  8. Keep them crisp. Place cooked waffles on a wire rack in a 200°F oven while you finish the batch. This prevents soggy bottoms.
  9. Serve. Top with butter and maple syrup, a dollop of Greek yogurt and berries, or go high-protein with peanut butter and banana.