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Wednesday Waffles

Wednesday Waffles

  • Prep

    10 m
  • Cook

    55 m
  • Ready In

    1 h 5 m
redbiscuit

redbiscuit

We love to serve these on Waffle Wednesdays for dinner or for large group gatherings. These are high in fiber and flavor with whole wheat flour, flax seed meal, and wheat germ, and are quite delicious and filling. Serve with homemade blueberry syrup, butter syrup, yogurt, peanut butter and honey, or fresh strawberries and whipped cream. Make a huge batch with a mixer and freeze the uneaten waffles for easy weeknight meals or quick and hearty breakfast warmed and crisped in the toaster.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Spray a waffle iron with cooking spray and preheat according to manufacturer's instructions.
  2. Beat eggs, water, canola oil, applesauce, and vanilla extract in a large bowl thoroughly combined. Whisk whole wheat pastry flour, dry milk powder, flax seed meal, wheat germ, all-purpose flour, 1/4 cup plus 4 teaspoons baking powder, sugar, cinnamon, and salt in a separate large bowl until thoroughly combined. Mix dry ingredients into wet ingredients 1 cup at a time to make a smooth batter.
  3. Ladle 1/2 cup batter, or amount recommended by manufacturer, into preheated waffle iron; close lid and cook waffle until crisp and browned, 3 to 5 minutes. Repeat with remaining batter.
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Reviews

Sarah Jo
9

Sarah Jo

1/26/2013

I cut this recipe back to twelve servings. I did not have canola oil, I substituted vegetable oil. I also used a homemade applesauce and regular whole wheat flour as I did not have pastry flour. I used a 1/4 cup dry measuring cup to drop the batter onto my waffle iron, mine is smaller and 1/2 cup batter for each square is too much for mine. These cooked up fluffy, thick with a nice chewy interior and a crunchy outside. The flavor was amazing--I've never had waffles like this before. I served this with a homemade maple-vanilla syrup and the whole family inhaled them. This recipe's a keeper. NOTE: Even halved, this made a TON of waffles. Keep that in mind when you make this, if you don't have a large family--be prepared to freeze a few.

Cookin Up A Storm
1

Cookin Up A Storm

4/28/2013

I cut down the portions on this recipe and it still made a ton. this seems like restaurant recipe proportions to me. It makes a ton. The flavor was good. I subbed in some oatmeal for the flax since I didn't have 2 cups on hand. These are very filling waffles. We topped them with strawberries and banana. I will file this one away.

the_proms
0

the_proms

8/25/2014

From the ingredient list you can tell they're healthy, and they don't nec taste so. (Which is some times so important in a house with kids!) I halved the recipe and it made 10(!!) Belgium waffle sized waffles. I will make these again, when I run out of milk again (recipe calls for milk powder, just happened to have some on hand).

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