I Like to Cook Stuff

Whole Wheat Angel Waffles

If you are tired of hunting for a whole wheat waffle that doesn’t come out dense and chewy – hunt no more! There are a couple of extra steps over a traditional recipe, yes – but the majority of the work is done with an electric mixer and it is well worth any extra time to finally be able to CRUNCH into a whole wheat waffle and savor an angel-food-cake-like interior.

My mini-cook was helping me today and she was very excited about getting a new batch of "faffles", as she pronounces it. Waffles make a great freezer breakfast (or a quick dinner if you are a breakfast-for-dinner fanatic like my family) - just pop them in the toaster! To freeze, layer the cooked waffles on a pan or rack and place in the freezer, then once they have cooled completely and start to harden, put into a plastic bag and seal.

The texture of the waffles will vary based on the flour and milk you use in the batter, but I definitely encourage experimentation! I use King Arthur brand unbleached white wheat flour. I've also used Bob's Red Mill whole wheat flour. The white wheat definitely gives an airier texture in the end, but both worked great with this recipe and made waffles that you would never guess to be whole wheat.

This recipe takes a bit more work than traditional pour-and-stir waffles, so I measured out all my ingredients first to save time during the preparation stage.




Just FYI - this is my waffle iron! It is a Hamilton Beach brand and was literally the cheapest iron on the shelf on my local target. I think it was something like $10 (I got it on sale... it may have been closer to $20 regularly). The "lines" you see from the griddle are supposed to be for waffle sticks.... so you can break the waffle apart and dip it. I've honestly never eaten them that way - but it's a nice touch? I have been pleased with this iron. It has an auto timer that actually works and does not leave me with burnt waffles, even at the highest temperature setting.



It also came with a measuring tool that I thought would probably just end up in the trash, but I actually use it.




This was the first one hot off the press... soon to become mini-cook's breakfast.



I topped her's with peanut butter, honey and banana. She devoured it!



I topped mine with greek yogurt, honey and banana.





Check out that interior texture - so light and fluffy!




I ended up with 8 waffles and one.... mini-waffle. =)




The Recipe
Whole Wheat Angel Waffles



  1. Pre heat your waffle iron. I cooked these on the highest setting, but adjust as necessary once you are cooking the waffles.
  2. In a bowl, whisk together flour, baking powder and salt.
  3. In a small bowl, beat egg yolks with an electric mixer on medium-high speed until light and fluffy – about 3 minutes. Add honey, milk and greek yogurt and beat until well mixed – about 30 seconds.
  4. Add the egg mixture to the flour mixture. Combine with a spoon first, scraping down the sides. Then beat the batter with the mixer on medium speed just until well incorporated – about 30 seconds to 1 minute. If your batter is too thick at this point, i.e. crawling up your beaters like dough, add ¼ cup of milk at a time until it runs through your beaters well.
  5. Add the melted coconut oil and beat another 20 seconds.
  6. Rinse off your beaters. In a small bowl, beat the egg whites with the electric mixer on medium-high speed until soft peaks form. This usually takes about 3-4 minutes.
  7. With a spatula or wooden spoon, fold the egg whites into the batter mixture. Aim for about 15-20 strokes, but make sure they are well incorporated.
  8. Follow your waffle iron’s directions for use to prepare your waffles. If desired, top with extra greek yogurt, honey and fruit – which accompany these waffles perfectly!


Enter your email address and never miss a new post. (You can unsubscribe at any time)



Pin it!

Share with your friends!


Print Friendly and PDF

Similar Posts

All content and photos © iliketocookstuff.com

Website Design and Development by Graydient Designs