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A better-for-you whole wheat waffle that is crisp, light and airy, and it’s also almost as easy to make as using a mix.
What’s fun about this wafflerecipe is the way the batter changes when you add the apple cider vinegar.
Vinegar is an acid and when combined with the baking powder and soda in the batter you get a chemical reaction and your batter begins to foam which makes the waffles light and airy.
This recipe comes from a fun cookbook, Eat Fresh: Quick and Easy Mealsfrom Chef Tom Woodbury. Many of you may know Chef Tom from his segments on ABC 4 in Salt Lake City, or you may have seen him onShopNBC. I met Toma few years ago when wehad the pleasure of judgingthe Utah’s Own Funeral Potato contest. His goalwhen writing the cookbook was
to teach you, the viewer, how to make delicious, fresh and easy meals, with a hearty dose of fun, technique, and a little science.
I’ve always been intrigued with the science of cooking as well.
Mixing ina little bit of cornstarch with the flour givesthe waffles a great crunch, so you get the best of both worlds, light and airy on the inside and crisp on the outside.
Although I think my Light and Fluffy Whole Wheat Waffle recipe is the best, Chef Tom’s recipe is easier than mine, so maybe that does make it the best ever.
Toppings for Whole Wheat Waffles
Waffles are like a blank canvas. You can get as creative as you want in the toppings department. Here are some traditional toppings for waffles:
- Blueberries
- Strawberries
- Bananas
- Butter
- Maple syrup
How to Freeze and Reheat Whole Wheat Waffles
These Whole Wheat Waffles freeze and reheat well. Make sure the waffles are completely cool before freezing. Freeze the waffles flat on a baking sheet and then transfer to a freezer Ziploc bag when frozen. Waffles will keep in the freezer for about 3 months.
You can reheat the waffles in a toaster or toaster oven, but because of their crispiness, you can also reheat these whole wheat waffles in the microwave for about 30 seconds. It’s a great way to have delicious waffles on a busy morning.
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4.36 from 53 votes
The Best Whole-Wheat Waffles Ever
Prep Time10 minutes mins
Cook Time3 minutes mins
Additional Time10 minutes mins
Total Time20 minutes mins
Course: Pancakes and Waffles
Keyword: Breakfast, recipe
Servings: 4 waffles
Author: Barbara Schieving
Equipment
Ingredients
- ¾ cup whole-wheat flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- ¼ teaspoon salt
- 1 to 1 ¼ cups milk
- 1 egg
- ¼ cup oil
- 1 teaspoon vanilla
- 1 tablespoon apple cider vinegar
Instructions
Preheat waffle iron.
Combine all dry ingredients and mix well.
Add milk, egg, oil and vanilla, and mix well to combine. Add enough liquid so that batter makes a small mound or ribbon temporarily before returning to level.
Right before pouring batter onto waffle iron, add vinegar and mix quickly. Make waffles as per the instructions for your specific waffle maker.
Place on a cooling rack immediately after removing from waffle iron.
Notes
Source: Eat Fresh: Quick and Easy Meals, by Tom Woodbury
More Waffle Recipes You Might Like:
Whole Wheat Yeast Waffles, Barbara Bakes
Whole Wheat Pumpkin Yeast Waffles, Barbara Bakes
Almond Flour Yogurt Waffles (Low Carb and Gluten Free), All Day I Dream About Food
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About Melissa & Barbara
As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...
Reader Interactions
Comments
alex smith
Cornstarch ???
Reply
Melissa Griffiths
It’s often added to lighten a flour, when making homemade cake flour, you add cornstarch. It’s a similar idea here.
Reply
Patricia
10/23/2022
Made these waffles this morning. Absolutely love them. They are so light, not what you expect from whole wheat. Will be making these often. Thanks for sharing.❤️Reply
M G
Hi Barbara, just want to say I’ve yet to try this recipe, but can’t go with the corn starch due to being Diabetic Ii, docs orders, NO corn ANYTHING & it has made a difference. That being said I have multiple Whole Wheat waffle recipes, most I’ve made so hoping yours measures up to your proclamation 🙄! I started making & trying WW pancakes & waffle recipes starting back around 1978 to present, created a few of my own over the years. Looking forward to following your site & trying out your recipes, but a tweak ever now & then is my thing, but I promise only for the better for a diabetics diet & personal pallet.
Reply
Barbara Schieving
Sounds like you’re getting really good at adapting recipes to suit your needs. Let me know how it goes. Thanks!
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