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Whole-Grain Waffles Recipe

Whole-Grain Waffles

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on January 12, 2013

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    I love most any waffles but these are kind of flat tasting for all the work. I think the whole whear makes them kkind of heavy also. I will try one more time and add some sugar and vanilla or maybe cinnamon.

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  • on January 08, 2013

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    *drool*

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  • on January 22, 2012

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    My daughter and I made these and we loved them. These waffles have a great texture and are not overly sweet although I did add a tsp of vanilla. I will add 2 next time.

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  • on January 06, 2012

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    tasty awesome

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  • on April 11, 2011

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    My family, including my very picky 12 year old, likes this recipe. The whole wheat pastry flour is not whole wheat tasting. I"d suggest for those who did not like the taste to add 1/4 C brown sugar. But I"d prefer to not add more sugar in our diets, as it was fine the way it is!

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  • on February 08, 2011

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    GREAT RECIPE

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  • on February 06, 2011

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    This was easy why cant pineapple wedges be this easy to make?

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  • on February 02, 2011

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    I made these for my waffle-lovin' family and not a one of us cared for them. I made the recipe just as described and even used the ww pastry flour. They were just a bit 'off'. They also stuck terribly to my waffle maker. I have used this iron for many different waffle recipes and have never had one stick so impossibly...

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  • on January 08, 2011

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    I'm a big fan of whole wheat, whole grain, high in fiber recipes, this is a good choice if you are into not refined flour products.
    They are crunchy on the outside but lacking a little flavour, so I added 2 teaspoons of vanilla extract and 2 tablespoons of sugar, and that made a big difference!!

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  • on January 06, 2011

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    A little labor intensive for me. I like my breakfasts easy! However, they were delicious. Crisp on the outside without the crazy amounts of oil most recipes call for! I didn't have WW pastry flour so I used half regular WW and AP flour to make a light flour that still had the WW taste.

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