Homemade Whole Wheat Waffles Recipe (2024)

FAQs

Are whole wheat waffles good for you? ›

They are high in fiber and provide you with a complete protein from 100% vegetable sources, making these a great breakfast option for those with a vegan bread diet. These waffles contain 9 essential amino acids, 18 total, sprouted grains and legumes with the addition of organic cactus.

On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.

Consistency: Waffle batter is thicker than pancake batter. This thick consistency lets you pour the waffle batter into a waffle maker without running out the sides. Pancake batter is looser, which means it is easily pourable into a round shape.

On average waffles are 14% fat, versus pancakes, which are 10%. Waffles contain less sugar at 2%, while pancakes press it up with 15%. Waffles are in the lead over pancakes with higher calorie, cholesterol, and salt figures. So, waffles are more likely to kill you, and that gives them an extra point.

Fortunately, though, waffles don't have to be entirely off the menu if you have diabetes -- as long as you make some tweaks to your waffle recipes. Try these tips: Replace white flour with whole-wheat flour.

Not waiting until the iron heats up properly means your waffles will cook, but never achieve that satisfyingly crisp exterior. Overworking the batter will leave your waffles dense and chewy instead of light and airy. And stacking even the most perfect waffles will cause them to become soggy and limp in minutes.

If you use Carbon's waffle mix (what the hotels use), I guarantee you'll be in waffle heaven!

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

Egg: Adds tenderness and provides structure. See our tips in the recipe for making even lighter, fluffier waffles by whipping the egg white (totally optional).

Should I let waffle batter rest? ›

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

If you just put pancake batter into a waffle maker, chances are it will spill over the edges of the iron, burn, and create a mess. Also, they'll come out a bit flat and too crunchy, as opposed to having that fluffy soft center that you usually look for in a waffle.

The fat helps waffles produce a crispy crust, which is perfect for waffles but not so much pancakes. No one likes tough and chewy pancakes, after all.

Any flour made from whole grains is a healthy choice for pancakes. Whole grain flours contain more fiber and protein than all-purpose wheat flour. One cup of whole wheat flour contains 16 grams of fiber, compared to 3 grams of fiber in one cup of all-purpose flour.

The traditional recipe includes refined grains which are low in fibre and the total fat of waffle is very high. It also contains sodium in huge content that can really be bad if you are following a strict diet. But making some simple changes in the recipe can make your waffles a lot healthier.

Whole Wheat Waffles (1 round waffle (4 in. dia) (include frozen)) contains 13g total carbs, 12.1g net carbs, 3g fat, 3.5g protein, and 91 calories.