Flawless Whole Wheat Belgian Waffles

You’re going think I am lying, but I’m not.

I have eaten a Belgian waffle every single day for breakfast since January 29th. (Thanks to a wonderful birthday present from Pace the day before!)

That is over 50 belgian waffles. Seeing as my recipe can only make 5 at a time, that means I have made this recipe about 10 times now. I have perfected it and it is my child. I wanted to create a waffle that was healthy enough to eat on a daily basis, but decadent enough to induce salivation at the mere site or smell.

I am so obsessed with these waffles that I make 5 at a time and freeze them. That way, in the morning, all I have to do is pop one in the toaster oven and in about 5 minutes, I have a perfectly crisp waffle hot and ready for me. If I have 8am class, then I smother half of it in peanut and the half with almond or cashew butter and wrap it up in foil to take with me. And then I ย proceed to chow down on it as the students around me give me dirty glares and wistful glances. They see the peanut butter flowing over the delicate walls of the waffle. They can smell the faint hint of vanilla and the earthy goodness of the whole grains. They can see the maniacle pleasure in my eyes as I carefully take each bite, ensuring to ingest only one nut-butter filled crater at at time for maximal waffle enjoyment.

Proof of said madness:

Now that I have thoroughly creeped you out, here is the greatest, most useful recipe I have ever created.

Flawless whole wheat belgian waffles

Recipe: Makes 5 giant waffles

  • 1 1/2 cup white whole wheat flour (option: sub in 1/4 cup wheat bran)
  • 1/2 cup flax meal
  • 1/4 cup sugar or NuNaturals baking blend stevia
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 2 cups nonfat milk
  • 2 eggs
  • 2 tbsp coconut oil (do not reduce!)
  • 1/2 tsp vanilla extract

Directions – Combine flour, flax, bran if using, sugar, baking powder, and salt in a bowl.

In a separate bowl, mix together the milk, vanilla, and eggs. Pour the wet mix into the dry mix and stir until well combined. Add the coconut oil and mix again. Pour ~1/2 cup batter into a preheated waffle maker and let cook until the steam rate slows and the waffle is browned.

The serving options are endless! So far I have tried…

  • MY GO TO: A couple tablespoons of nut butter; like peanut butter, almond butter, cashew butter, black walnut butter, sunflower seed butter, and vanilla tahini!
  • Greek yogurt mixed with nut butter and/or maple syrup
  • Cream cheese + cinnamon or chopped nuts
  • Coconut butter + maple syrup (pictured below… in class)

I wanted the waffles to have a high fiber content, protein, and be relatively lower carb than normal waffles. The nutrition facts per waffle:

  • Calories – 307
  • Total fat – 12 g
  • Carbs – 38 g
  • Fiber – 9.2 g
  • Sugar – 4.8 g
  • Protein – 13.4 g

Because I have had so many opportunities to play around with this recipe, I have tried versions with peanut flour, protein powder, more bran, less oil, etc. The only alternative version of this recipe that I adore is slightly lower in calories and carbs and higher in protein. It has about 260 calories per waffle and 17 grams of protein. This version is the exact same as the version above, except: 1 cup of white whole wheat flour, 1/2 cup of wheat bran, 1/4 cup of flax meal, 1 scoop (25 grams protein) Total Body Consultants whey protein powder in Cinnamon Bun, 2 tbsp baking powder, and 1 1/2 tbsp coconut oil.

I’ve got to give photo cred to my new friend from CrossFit (!!!!!), Elliot for these mouth watering pictures. It has made me want to invest in a DSLR… perhaps for graduation ๐Ÿ˜‰ Mom ;). And, by crazy chance, he and his friends own a website that I have been using for ages! Its an interval workout timer online so that you can do body weight workouts at home without having to mess with stop watches and whatnot. Check it!


Flax * high in B vitamins, magnesium, and f-f-f-fiber! It has more omega 3 fatty acids and antioxidants than any grain!

Wheat bran * contains TONS of iron, B vitamins, magnesium, phosphorous and antioxidants! 1 cup has 25 grams of fiber and 9 grams of protein!

Whole wheat * when you choose white flour over whole wheat flour, you are losing over half of the B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains (versus processed) reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.

Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism.

Coconut * coconut gets a bad rap because of its saturated fat content, but its fatty acids are mainly medium-chain triglycerides, not long-chain. The long-chain triglycerides are bad for our cholesterol levels, but coconut has been shown to improve cholesterol levels. Animal studies suggest that medium-chain triglycerides can increase metabolism.

Milk * a key source of vitamin D and calcium, as well as protein.

70 thoughts on “Flawless Whole Wheat Belgian Waffles

  1. Is there a substitute for eggs by chance? We have allergies in our family… but otherwise these sound delicious!

    1. Yes! I bet what you can do is reduce the flax in the recipe by however much flax you need to make vegan “flax eggs” and replace that flax with more whole wheat flour or bran. Just google flax eggs! I think you mix 1-2 tbsp of flax with 1 tbsp water per egg.   Let me know! 


      1. You can also sub a plant based milk for the cow’s milk. I made this and they are delicious. if u going to eat carbs eat high fiber carbs…be loved. Also check out NutritionFacts.org

  2. So envious of your waffle maker! I only had a few frozen ones in my whole life…I think I always had them with some kind of chocolate syrup ๐Ÿ˜‰
    Time to look for some cheap waffle makers…

  3. Sigh. I have not had a waffle in sooo long! I usually only get them when I go out for breakfast, which isn’t often. Or probably because I can make pancakes without too much fail ๐Ÿ˜›
    Looks so good. Hope you are well dear ๐Ÿ™‚

  4. this makes me want a waffle oh so bad…. too bad I don’t have a waffle maker here at school with me! ๐Ÿ˜ฆ these look awesome. Will have to buy one and make them soon!! Thanks for the recipe and I love the GI questions in your most recent post. That subject is right up my alley haha! love it. Have fun in Austin! My dad’s from there btw!

  5. My husband and I recently started the South Beach Diet and plan on keeping on with it for life, and I thought I could never eat a waffle in good conscience again. Thank you for this recipe! I can’t wait to try it. I’m sure it will be great. I am sharing my weight loss journey with my YouTube subscribers. How would you feel about me sharing this recipe in a cooking video on my channel? I would verbally give you the credit and share your link in my description box, if you’re comfortable with it! Please respond! Thank you! Jali

      1. Yay!!! I’m beyond excited! Thank you so much for the speedy reply! I will let you know as soon as it’s up; just moved recently and threw out our old banged-up iron. Saving pennies for a Waring WMK 600! =) Thank you again! It’s youtube.com/justjali

  6. I can’t see that anyone has actually tried making these. Only that “they look awesome” and I thought so too. Got a high end professional flip Belgian waffle maker and liked what I saw in your ingredients as I am a healthy food addict. I followed the recipe EXACTLY but added cinnamon. These turned out ABSOLUTELY horrible!! The batter reminded me of some stretchy glue concoction. The cooked result in your mouth felt like “cooked glue”. They would not cook in the center. One of my guests suggested making pancakes, which I did and the results were the same. Done to almost burnt on the outside, but stretchy gooey on the inside. I tried several variations of adding more milk, turning up the heat, turning down the heat, cooking longer, cooking shorter. Each one got thrown down the disposal (hope it doesn’t cause plumbing problems). Waffles are NOT difficult to make, but these were the waffles from hell, IMO. What a waste of good, expensive ingredients!

    1. wow Maryanne! I got an alert when you left your comment. I’m a previous commenter. I did actually make the waffles and they turned out great. They had a nutty whole-grain taste and were very filling; in those ways, they were different from what I think of as a Belgian waffle. I had them with syrup but next time would probably prefer them with a nut butter or something else that is savory rather than sweet, but this is personal preference. My husband thought they were great as well. I’m not sure what went wrong with yours, but I didn’t want people thinking there is something wrong with the recipe. The batter was thick but they cooked beautifully and evenly in my Waring WMK600! I even took pictures although I’m not sure if I can post them. They came out looking just like those in the post above.

    2. Maryanne,    I am so sorry you had a bad experience with the recipe. I have made it dozens of times now and they have always come out as pictured and very tasty, to all sorts of audiences. I really don’t know what happened, but I am sorry that you and your guests were not pleased. Perhaps the flax was rancid? Or different brand of milk? Also, I usually used the NuNaturals bakind blend stevia. Sugar has worked fine, but if you were using a different brand of baking blend stevia, that could have caused it to come out very different. The fillers used for stevia baking blends vary, and some are very gummy – which could have caused the gooey tasteless issue. Many gums absorb flavors in recipes.    Let me know if there is anything I can do.   Best,   Lauren 


  7. thanks for replying ~ Not wanting to be defeated by a waffle, I had to try again. I was really wanting to EAT a good waffle so I made 1/2 the recipe once more, this time without the flax. They were a “little” better and at least not stretchy, gooey. I am wondering if this machine will only work with their recipe? I put in a call to them and missed their call center closing by 2 minutes! The waffles are not crispy at all and very limp when you take them off the grids. It seems to be hot enough bc cooking longer or at a higher number only makes them darker.but they are still limp and won’t hold their shape. All the recipes in the book that came with the unit use all purpose flour (YUK) So, if that’s the case, the unit is going back to the store. I could drag out my old waffle maker that was destined for the thrift shop and try it, but I don’t want to use any more of these expensive ingredients I am envious of those who get a good quality like the pictures and website suggest.

    1. I understand! They were great. The iron I use is amazing, really forgiving with recipes and makes two waffles at a time, which really speeds up the process and then you can just freeze the prepared waffles. Waring WMK600. If you decide to try another iron, give that one a shot.

  8. I made these but used 2 cups of white whole wheat flour and skipped using flax and I also used honey instead or stevia and these were soooo good. They were a little soft therefore a little difficult to get out of the waffle maker but I loved them!

  9. Thank you so much for this recipe!! I was looking for a healthier waffle recipe!! I already had all the ingredients and everything was easy to make. I can’t wait to try them with peanut butter or nut butter never occured to me. I will be freezing and reheating. Turned out great.

  10. Hey there.. I’m sitting here on my iPad working on these waffles and they smell amazing but I am worried about one thing. I’ve never cooked with coconut oil and I am worried I did it wrong. You said not to reduce but basically that resulted in lumps in the batter of coconut oil. No matter how hard I tried I could not get it to fully mix. I’m assuming its because the milk is cold.

    Any thoughts?

  11. I use coconut oil in everything and depending on the recipe, it has to be melted. I also have eggs and milk at room temp so clumping does not occur. Not necessary to do with pie crust or cookies or where ingredients are creamed.

    1. So you’re saying it would be ok to warm the coconut oil for this recipe? Sorry. I’m baking dense. I don’t do it much at all.

      They came out delicious btw!

  12. I have also noticed that the coconut oil left a LOT more oily residue on my waffle maker. Thoughts on best ways to clean it off??

  13. Definitely you can warm it. I keep a jar in my cupboard that has under cabinet lighting and the warmth in shelves keep the ccn oil liquid. OR~ you boil some water, remove from heat and put jar (pref. glass) in the pan with water until it liquifies. I would do that first thing while you are measuring dry ingredients, etc. Of course, it can always be put in micro for a few seconds but that’s not my preferred method. As for the residue, i wouldn’t worry about it. CCN oil has a LOOONG shelf life and does not become rancid as other oils. As a result of the residue, you are ready to go the next time around!

    1. Ok that’s what I thought but this recipe said “not reduced” so I wasn’t sure if it changed how it would work.

      I actually put the coconut oil “shavings”
      From the solid jar in a porclain bowl right out of the dishwasher and it started melting it so I can just do that next time and leave it in the warm bowl longer. Nice.

      I feel better about the next one.

  14. With the recipe saying “do not reduce”, I took it to mean “do not reduce the amount you use”. Not to confuse it with the term of reducing liquids, .i.e. boiling it down to a concentrate.
    CCN oil shavings work well in making pie crust also. I am surprised that your shavings made clumps but if it turned out a good product, that’s the objective!

    1. Ahhhhh genius! Haha. Don’t reduce the amount! Makes sense now. Haha.

      The clumps were just really the shavings that wouldn’t “mix” and became hard because of the cold mild. Not clumps like curdled milk. Next time I will soften it a little more but they came out awesome.

  15. Perfect! I think the culprit was really the cold milk, and as i said earlier, when using CCN oil, I always have eggs/milk at room temp. I think that would solve the problem of it not mixing in.

  16. Thanks for the great recipe! Made them for lunch today for my family, and even my kids (8 and 11) loved them! I wrote about them on my blog, always happy to find new nutritious, delicious recipes.

  17. Hey it’s me again..
    I’ve been making 5 of these a week since I found this recipe. I love them so much! They’re great for pre workout.

    I have some strange things happen once in a while though. Every few batches I get a “bad batch” where the waffles fall apart when I open the waffle maker and they look deflated.

    I am still using the same EVERYTHING except the eggs so its not a new brand of ingredients. The first time it happened I thought I forgot something so since then have been very dilligent. I am not changing anything as far as measurements.

    I have been warming the milk just to room temp because the coconut oil was getting clumpy when I added it, but that in itself didn’t immediately trigger these bad batches.

    I am NOT a baker and had no idea where to start. Any help is hugely appreciated.

    Oh alsom my husband and I noticed sometimes our tongues tingle when we eat these. It’s definitely from the baking powder. Just curious if the recipe can handle slightly less powder or not.

    Thanks again for this awesome recipe. I love it!!!!

  18. Just to clarify, I’ve eaten 5 waffles every week since Jan 26th with this recipe! That’s about 45 waffles!!!

  19. I am so sad!!! I was able to make these the flawlessly 3 weeks in a row and now, for no reason, with no actual change in what I am doing, they just will not work!! They completely come apart when I open the waffle maker!!

  20. These are awesome! They are so moist and very filling. Thank you so much for this recipe. I ended up with 4 waffles instead of 5, but then again I have a Belgian waffle maker. I added about 1/2 tbsp of ground cinnamon to it and it really brought out all the flavors in the waffle. I topped my waffle with salted butter and ginger syrup. They smelled so delicious and tasted heavenly. Thank you thank you thank you!! I look forward to trying your pumpkin recipe next and eventually your cinnamon bun protein waffles ๐Ÿ˜€

    p.s. I am having a hard time finding the protein powder. Where did you get that flavor? My store only carries chocolate, vanilla, and strawberry

    1. Amber, I am so glad that you love the recipe and waffles!! That seriously makes my week. Thank you for taking the time to let me know! And your toppings sound bomb.  Also – I used to use Total Body Consultants protein powders but they are always sold out! 


  21. Okay, this is a first for me. I got a new Belgium waffle maker and found this recipe, as I much preferred WW when possible. Was not sure how it would work with waffles, as I was use to my mothers 1/2 c. oil version. I have made these at least 6 or 7 times and they have NEVER failed. Must admit, had to make a few minor variations. Had no coconut oil, so used just barely melted butter, and keep forgetting to get the coconut oil so, that is all I have used. Also have used 2%, as it is what I usually have, though this morning it was 0% and they were still perfect. The best (I think) is fresh home made no sugar added through the food mill super yummie home made applesauce. Love the sweet apple flavor with the whole wheat. I almost think they are better reheated in my toaster oven. They are a little crispier. I get almost 6 rounds (4 quarters each) out of the recipe. THANK YOU. You made waffles part of my healthy diet….. really, a total of about 350 (with applesauce) almost all good calories? Who could ask for more!

  22. Thank you for this recipe! I made these for my family this morning and they’re a big hit. One thing I usually don’t like about homemade waffles is that they get soft/soggy as they cool, but these really retain their texture. They were light with a crispy crust and a fluffy interior. Their nutty flavor paired nicely with maple syrup. I’ll definitely be making these again soon!

  23. Just found this and I’m so glad I did! My husband and I really enjoyed it! We will be trying the protein version too, thanks for posting your recipe.

  24. Great recipe! They look amazing and taste ok, but I’m also wondering if I could use less baking powder. They have a strange After taste due to it, but otherwise they are great. Oh, I replaced the flax with brewars yeast since that’s what I had.

    1. Hi Katia! Sorry about the funny after taste. I have heard that from some readers, but most don’t experience that. You can definitely try less baking powder, but I worry they wont puff up adequately. If you do try it, please let me know how they turn out!ย  All the best,ย  Laurenย 

  25. I just made these and they were pretty bad. They have a weird aftertaste, I’m not sure if it stems from the flax or the bran. They were also super annoying to remove from the waffle maker, had to poke and loosen. The batter was super runny too. They’re edible, when drenched in toppings. .. but then what’s the point of healthy waffles? Sorry, I really wanted to like these but am staying far away from this.

  26. Thank you for posting this recipe.
    Cooked the waffles this morning, and they came out perfectly.
    I made two modifications:
    All of the comments about baking powder are fair – I cut down the baking powder in half – 1.5 TBSP produced a great result (in term of fluffiness), without any aftertaste.
    Also, instead of two cups of nonfat milk, I used one cup of whole milk, and one cup of Almond milk (just because that’s what I had at hand).


  27. This recipe is genius. Blows away others for taste and nutrition. My wife and I have recently retired and getting in shape and eating more healthy was the first step. This recipe is now a go to, and has helped me to add nutrient dense ingredients to other dishes. Our waffle maker makes 4 4-section waffles from this recipe rather than 5. We eat half as a serving with nut butters, jam, a little honey, or a drizzle of maple syrup. My wife has gone from a size 12 to an 8, and I’ve dropped 20 pounds in two months with 20 to go. We’re big foodies so tasty food is a key part of our quality of life. I hope all this helps you know that the effort you put into this is greatly appreciated. I look forward to exploring other recipes and I just signed up to follow your blog.

    1. Thank you so much Mark!! ย You have no idea how much that means to me!! Thank you so much ๐Ÿ™‚ glad youre enjoying. I got a lot of mean comments on that recipe because of a typo with the amount of baking powder. Glad its all fixed ๐Ÿ™‚ย 

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