Wednesday Waffles Recipe -
Wednesday Waffles Recipe

Wednesday Waffles

Recipe by  

"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 Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    10 mins
  • COOK

    55 mins

    1 hr 5 mins


  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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  • Cook's Note:
  • For pre-making large batches: Mix dry ingredients, whisk together well and set aside. If making day or days ahead, put this in a resealable plastic bag. Beat eggs and other wet ingredients together. Add dry ingredients 1 cup at a time.

Reviews More Reviews

Jan 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.

Oct 26, 2014

Fantastic! Made 1/4 batch and made six large waffles. Subbed in melted coconut oil and some flax and sunflower seed. Yummy.

Apr 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.

Mar 05, 2015

Very good! Even hubby liked them! They had a nutty taste to them-will definitely make again. Did sub egg beaters for eggs and used buttermilk in place of water. Thanks for a great recipe!

Aug 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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  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 506 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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