These Mini Whole Wheat Waffles are always a hit for breakfast with my kids and I love that they have extra protein, fiber, and whole grains…and that the leftovers freeze so well for future easy breakfasts!

mini whole wheat waffles on purple plate

Whole Wheat Waffles

We usually have pancakes or waffles on the weekend and I love having this straight forward recipe in rotation. It boasts more nutrition than many other basic waffle recipes since it has cottage cheese and whole grain flour in the batter, but it’s still enjoyed by everyone in the family…my husband included!

I love making some of these mini and some full size so they’re just the right size for all of the members of my family.

Ingredients You need

To make this healthy breakfast recipe you’ll need:

  • Whole wheat flour and all-purpose flour: A mix of these creates nutritionally dense waffles that are still nice and light.
  • Baking powder
  • Salt
  • Cottage cheese: I prefer to use whole milk cottage cheese so there’s fat in the waffles (which kids need).
  • Egg
  • Melted coconut oil or butter
  • Vanilla extract
  • Milk: You can use dairy or nondairy milk.
  • Maple syrup, applesauce, nut butter, sliced fruit, and/or additional cottage cheese for serving

TIP: You can use nondairy milk if you prefer.

Step-by-Step Instructions

Here’s a look at the simple process involved in making these homemade waffles. Scroll to the bottom of the post for the full recipe.

how-to-make-whole-wheat-waffles-step-by-step
  1. Gather your ingredients.
  2. Stir together gently in a medium bowl.
  3. Warm the waffle iron, coat with nonstick spray, and cook as mini or full size waffles.
  4. Serve or let cool to store for a future easy breakfast.

TIP: I like to make some mini and full-size to accommodate all of the appetites at my table.

mini whole wheat waffles on white cutting board

Best Waffle Maker

I have a very basic Cuisinart Waffle Maker that makes one round waffle at a time. It’s nothing fancy, but it’s a nice place to start if you’re wanting to try making waffles at home!

How to Store

To store, let cool on a wire rack and store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 15-30 seconds to serve. To freeze, store cooled waffles in a zip top storage bag, with as much air removed as possible, for up to 3 months. Warm on a plate in the microwave for 30-60 seconds, turning over halfway through, or in the toaster oven.

Best Tips for Success

  • I prefer to use cottage cheese with either 2% o4 4% milk fat.
  • You can use all all-purpose flour if you prefer.
  • Add 1 teaspoon cinnamon to the batter for additional flavor.
  • We like to top our waffles with almond butter and maple syrup, to dip them in applesauce or yogurt, or to have them with sliced fruit or applesauce. You can of course add a side of bacon or even some eggs if you want to go full on classic breakfast!

Related Recipes


I’d love to hear your feedback on the recipe, so please comment below if you make them!

whole-wheat-waffles on purple plate

Vanilla Whole-Wheat Waffles

You can make these mini or full size. (Making them mini for sure takes longer so do what works best for you!). Adapted from First Bites
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine American
Course Breakfast
Calories 359kcal
Servings 6 (Makes 12 mini waffles)

Ingredients

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup 2% or 4% cottage cheese
  • 1 egg
  • ½ cup coconut oil, melted and slightly cooled (or melted and slightly cooled butter)
  • 1 teaspoon. vanilla extract
  • cups milk
  • Maple syrup, applesauce, nut butter, sliced fruit, and/or additional cottage cheese for serving

Instructions

  • Combine both flours, baking powder, and salt, in a large bowl.
  • Add the cottage cheese, egg, coconut oil, vanilla extract, and milk combine thoroughly.
  • Warm the waffle iron. Coat with nonstick spray.
  • Place 1 tablespoons of batter in the center of the waffle iron to create mini-size waffles. Close the waffle iron and cook until done. (I use the 4 out of 5 setting on my waffle iron.) Transfer to a plate and serve, or to a baking sheet in a 225 degree F oven to keep warm until the batch is done.
  • Repeat to finish the batch, making more mini waffles or using ⅓ cup to make full size ones.
  • Serve with desired toppings.

Notes

  • To store, let cool on a wire rack and store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 15-30 seconds to serve. To freeze, store cooled waffles in a zip top storage bag, with as much air removed as possible, for up to 3 months. Warm on a plate in the microwave for 30-60 seconds, turning over halfway through, or in the toaster oven.
  • I prefer to use cottage cheese with either 2% o4 4% milk fat.
  • You can use all all-purpose flour if you prefer.
  • Add 1 teaspoon cinnamon to the batter for additional flavor.

Nutrition

Serving: 2waffles, Calories: 359kcal, Carbohydrates: 34g, Protein: 9g, Fat: 22g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 237mg, Potassium: 196mg, Fiber: 3g, Sugar: 4g, Vitamin A: 152IU, Calcium: 130mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published February 2020.

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Comments

    1. The advice on milk is to avoid it for babies in large quantities as it can be very hard to digest. It may be okay in small quantities. You can also use nondairy milk if you prefer.

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