Whole Wheat Waffles
While whole wheat waffles will always be heartier than their traditional counterparts, they can also be deliciously crisp and fluffy. The secret is to not simply swap whole wheat flour for all-purpose and call it done. You need to adjust the liquids a bit and also allow a few minutes extra time for the flour to rest in the batter dissolve a bit further.
You don’t need a whole lot of extra time though. I typically wait to turn on and warm up the waffle iron once I have the batter mixed together. That’s it. Take care when measuring the flour for the recipe and level it off with a knife – never shake the cup or pack it in. When working with whole wheat flour, I find that just a bit too much flour can dramatically affect the results – even more than with all-purpose flour. If you’ve been hanging out with me here on the blog for long, you likely know that in my family, Waffles-with-Waffle-Sauce is all one word. Waffles just aren’t waffles without the sauce. And the sauce we’re talking about here is my Grandmother’s Waffle Sauce.
Waffles with Waffle Sauce
As much as I adore waffles, as evidenced by the 14 waffle recipes here, I don’t order them in restaurants and I honestly only like them with my Grandma’s Waffle Sauce. Yes, it should be capitalized. I’ve never served waffle sauce to someone who hasn’t fallen in love with it. Waffle sauce is not an everyday food for us, but it does have the ability to make an ordinary day extra special. You can make the sauce gluten free or with regular all-purpose flour, you can even make it with the whole wheat flour that you’re already going to have on the counter for these waffles. Waffle Sauce is amazing in its ability to transform any breakfast food into something amazing. We love it on pancakes as well. My brother’s family enjoys it on their German pancakes. Have you ever used fresh nutmeg? Nutmeg is my favorite spice to use fresh, because the aroma and the flavor are unforgettable. Thanks to my sister Jenny’s suggestion, we started grating fresh nutmeg over our waffles with waffle sauce years ago and ever since, I’ve been grating nutmeg every chance I get. Don’t be intimidated by this hard as rock spice. It’s easy as can be to use and once you’ve tried it, you’ll likely be as hooked on it as we are. FREEZER MEAL: This recipe makes (18) 4″ square Belgium waffles. I freeze the extras (four in a gallon size ziploc bag) and they reheat perfectly in the toaster for easy breakfasts. My go-to preference is for large round Belgian waffles, and I love this double-sided waffle iron. However, the convenience of the square waffle iron for the freezer can’t be beaten. I often double the waffle sauce recipe as well and freeze the extra amount in small containers for individual breakfasts.
Waffle Recipes
There is nothing better than warm homemade waffles on a Saturday morning. Savory or sweet, I love them all. Pumpkin Spice Waffles, Blueberry Waffles, and Banana Nut Waffles are all terrific brunch options. And these Maple Glazed Doughnut Waffles are a treat that everyone needs to try at least once. For a savory twist, Cheddar Bacon Green Chile Waffles are my oldest son’s favorite. Ham and Cheese Waffles are a freezer staple for us. I love toasting them for a breakfast on the go. Cornbread Waffles piled high with Pulled Pork and Coleslaw are an incredible meal. They’re also delicious with a bowl of our favorite Spicy Five Bean Chili. {originally published 7/16/11 – recipe notes and photos updated 2/18/21}
