Fluffy whole wheat waffles are a quick and easy breakfast treat. These waffles are made without oil or sugar and contain cottage cheese for added protein. A healthy and delicious breakfast.
I have always loved waffles. They are my favourite thing to order when going out for breakfast.
But they are actually incredibly easy to make at home, all you need is a waffle maker and some simple pantry ingredients.
These whole wheat waffles are fluffy and delicious. Crispy on the outside and soft on the inside, flavoured with vanilla and cinnamon.
This recipe is made without any added sugar or oil and I’ve added cottage cheese to the batter for additional protein. The result is a slightly healthier waffle that has all the flavour of a traditional waffle.
I like to make these ahead of time and keep them in the fridge or freezer so I can pop them in the toaster for a quick weekday breakfast. And I promise they are so much better than the frozen variety you purchase at the grocery store.
The ingredients you will need to make these whole wheat waffles are:
- Whole wheat flour
- Baking powder
- Cottage cheese
These waffles are made without added sugar, but if you want your waffles to be sweeter you can add 2 or 3 tablespoons of granulated sugar.
Mix the Waffle Batter
Add the cottage cheese, eggs, milk and vanilla to a blender and blend until smooth.
Place the dry ingredients in a large bowl and whisk to combine, then add the milk mixture and whisk until you have a thick, but pourable batter.
Cook the Waffles
Heat your waffle iron according to the manufacturer directions.
Ladle some waffle batter into the middle of the waffle iron, then close and cook according to the directions on your waffle maker.
I use the Cuisinart 4 slice Belgian waffle maker. I find that about 1 cup of batter is the right amount. I use temperature setting 4 and cook the waffles for about 7 minutes.
On my non-stick waffle iron I have never had to add oil or butter to the waffle maker, even with these waffles made without oil. However, if you find your waffle maker tends to stick you can lightly brush the waffle maker with butter or oil before pouring the batter.
I like to serve my waffles with a dollop of butter, fresh berries and maple syrup.
They are also delicious topped with fresh lemon curd, whipped cream, or chocolate sauce.
Because these whole wheat waffles are not sweetened they also make a great base for poached eggs and bacon.
Yes you can. You can make the batter as early as the night before. Just cover and store in the refrigerator until you are ready to cook the waffles.
If you find the batter has gotten too thick while it rests you can add a bit more milk to thin it out.
You can store leftover waffles in the fridge or freezer. I like to store them wrapped in plastic wrap, or a ziplock bag. If you are going to freeze them I suggest separating the waffles with a piece of wax or parchment paper to prevent them from sticking together.
They will last about 5 days in the refrigerator and several months in the freezer.
More Breakfast Recipes
Whole Wheat Waffles
- 1 1/2 Cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 Cup cottage cheese
- 3 Large eggs
- 1 1/3 Cups milk
- 2 tsp vanilla extract
- In a large bowl, mix the flour, baking powder, cinnamon and salt. Set aside.
- Add the cottage cheese, eggs, milk and vanilla to a blender and blend until smooth.
- Pour the milk mixture into the dry ingredients and whisk until you have a thick, but pourable batter. If you find it is too thick you can add a bit more milk until it is the right consistency.
- Preheat the waffle maker according to the manufacturer directions, then pour some batter onto the middle of the waffle maker, close the lid and cook as per the directions on your waffle maker.
- Remove the waffles from the waffle iron and repeat with remaining batter.