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Leggo my Eggo! Remember those commercials of two kids fighting over that last waffle just as it popped out of a toaster? I know how those kids felt because I grew up loving boxed frozen waffles, too. But I also adored the fresh taste of right-out-of-the-waffle-iron waffles.
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As a busy mom, I’m often tempted in the frozen food section as I pass the perfectly arranged boxes with pictures of golden-brown waffles piled high under amber syrup and perfect pats of butter, but when I think about the ingredients most boxed frozen waffles are made with AND the cost of them (6 waffles for $4!), it doesn’t seem worth it to me at all. Not when I can easily make my own healthy, delicious waffles at home for less money than the store brands (try 10 for under $2!) and not forego the convenience of frozen waffles.
My solution is to make a single or even double batch of homemade waffles and freeze what we don’t eat for breakfast. Then, no matter how much of a rush we’re ever in in the morning, I’m always prepared for my kids last minute request for waffles and this couldn’t be more nutritious, so I know their bellies are filled with truly wholesome stuff and no one has to fight for the last one since I always have them on hand!
Whole Wheat Waffles
Ingredients
- 1 1/2 Cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 Cup milk
- 1/2 Cup plain greek yogurt
- 1 large egg
- 1/3 Cup vegetable or canola oil
- 2 tablespoons honey or agave
- 1 teaspoon vanilla extract
Instructions
- Preheat waffle iron.
- Sift the first 3 ingredients into a bowl.
- In a separate bowl, whisk the remaining wet ingredients.
- Slowly add the dry ingredients to the wet ingredients and whisk until combined. Do not over mix.
- Pour 1/2 cup of batter into a greased waffle iron and cook about 3-4 minutes or according to manufacturer’s directions.
- Serve with desired accompaniments.
Notes
- I like to double this recipe on weekends so we can enjoy for the upcoming busy week!
- *To freeze: Allow to cool, place in a Ziploc bag, label and freeze. When ready to eat, place in toaster oven until heated through or in the oven at 300 degrees and heat for 10 minutes or until heated through.
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Just made my 4th batch of these, we love them! I have problems with mushy waffles and found that if we cranked up the heat that it helped them be more crispy. We have a cuisinart that makes 6 square waffles. I add zucchini into mine with a few chocolate chips. Protein (yogurt) and veggies for breakfast? Score! I love weelicious.
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I’d also like to know if these can be made dairy free for my sensitive daughter. Maybe substitute pumpkin Puree, applesauce, thoughts??? Thanks!
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[…] Waffles. As I just mentioned, these are a must-have in our house for our little guy. Rather than keep Eggo in business, I make my own for pennies! In an effort to sneak in a little nutrition, I use a whole-wheat waffle recipe. […]
My 11 month old doesn’t have teeth either and I started giving him toast and waffles when he was ten months. The crispy wasn’t a problem. As long a your baby is chewing she should be fine. Give it a try, and just watch carefully. Good luck!
So excited about trying these tomorrow!!!! Although, I will be making the pancake version. I have a 10 month old who refuses purees so i have to be creative about getting enough nutrition in her diet and I’m thinking waffles may be to “crispy” for her. She only has two teeth 🙂 Thanks so much for such awesome recipes and ideas. They have helped out so much!!!
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Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! » Blog Archive » Whole Wheat Waffles…
If only I had a waffle iron! But I will definitely be making these as pancakes as mentioned above. Thanks!
I want a belgian waffle maker so badly!!! For now I’ll have to stick with making pancakes!
I admit, I made bunch of these and froze them, and then ate them while still frozen! On days when I didn’t feel like much effort, I’d go get a waffle out and start breaking it into pieces to eat. My one year old loves to share the pieces with me. 🙂
We made these this morning, following the recipe exactly. They came out nice and crispy. We have have a round belgian waffle maker so it took almost one cup of the batter to get a full waffle. At that ratio I’d get about three and a half circular waffles from one recipe. My husband and I ate them with just a touch of maple syrup and they were very tasty. My two year old ate over half a big round waffle and that was after eating 8oz. of yogurt while I cooked the waffles! Not enough left to freeze, but I don’t anticipate problems since the texture was great. Next time I’ll make a double batch.
My son LOVES these waffles. He likes to dip it in greek yogurt mixed with mashed up raspberries. Yum Yum!