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Basic Whole Wheat Freezer Waffles

  • Author: Sara Haas


An easy whole grain waffle recipe that makes a big batch of waffles perfect for now…or later!


  • 1 cup whole-wheat or other whole grain flour
  • 3/4 cup whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1 3/4 cup low-fat milk
  • 4 tablespoons melted butter, cooled (or 1/4 cup canola oil)
  • 1 teaspoon vanilla extract
  • 1/4 cup lightly packed brown sugar

Optional Mix-Ins

  • 1/4 cup ground flax seed
  • 1 cup blueberries or chopped strawberries
  • 1 ripe banana, mashed
  • 1/4 cup hemp seeds


  1. Preheat the waffle iron.
  2. In a mixing bowl combine the flours, baking powder, baking soda, salt, and ground cinnamon.
  3. In a separate mixing bowl whisk together the eggs, milks, butter, vanilla and brown sugar.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Note that the batter will be slightly lumpy. Gently stir in chosen “mix-ins.”
  5. Cook waffles following waffle iron manufacturer’s instructions.
  6. To freeze: Allow waffles to cool to room temperature then place in a freezer bag. Separate the layers of waffles with parchment paper or foil. Label the bag and freeze.
  7. To reheat: Remove waffles from the freezer and place directly in the toaster or toaster oven. Toast and enjoy.


  • Makes 12 Belgian-style waffles
  • You can substitute whole wheat flour for the whole wheat pastry flour


  • Serving Size: 6
  • Calories: 354
  • Sugar: 14
  • Sodium: 365
  • Fat: 13
  • Saturated Fat: 4
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 51
  • Protein: 11
  • Cholesterol: 76

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