Whole-Wheat Waffles

I make these waffles for my family and freeze the extras.  They make for quick breakfasts and even my kids will eat.  This amazing recipe is from Our Best Bites.

1 3/4 cups 100% whole wheat flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups milk
1/3 cup canola oil
1 egg
1 teaspoon vanilla


Whisk together flour, baking powder, sugar, and salt. In a separate bowl mix together milk, oil, egg, vanilla, and oil and whisk until combined. Add wet ingredients to dry and whisk until just mixed together, (it’s okay to have some lumps) don’t over-mix.

Ladle into an electric waffle iron and cook according to your waffle-maker’s instructions until golden brown. (I use a  1/2 cup batter for my 8″ round waffle iron). Serve warm with desired toppings.

I often will make a double recipe so I have just a little over a week's worth of waffles for our family of 6.

3 1/2 cups 100% whole wheat flour

1 tablespoons + 1 teaspoon baking powder

1/4 cup sugar

1 teaspoon salt

3 cups milk

2/3 cup canola oil

2 eggs

2 teaspoons vanilla

Whisk together flour, baking powder, sugar, and salt. In a separate bowl mix together milk, oil, egg, vanilla, and oil and whisk until combined. Add wet ingredients to dry and whisk until just mixed together, (it’s okay to have some lumps) don’t over-mix.

Ladle into an electric waffle iron and cook according to your waffle-maker’s instructions until golden brown. (I use a  1/2 cup batter for my 8″ round waffle iron). Serve warm with desired toppings.

Freezer Instructions: Lay waffles in a single layer on a baking dish in the freezer for a few hours. When frozen, place in a ziplock bag or freezer container. Reheat in toaster. Can also keep cooled waffles in fridge and reheat in toaster.