Wednesday Waffles

Wednesday Waffles

Lori Rucker

"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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1 h 5 m servings 313 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


Read all reviews 5
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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....

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

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 fla...

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!

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 waffl...

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