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Special Breakfast: Whole Wheat Waffles with Blueberry Syrup

April 7, 2008 by Laura 60 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Pretty sure this picture right here is going to make us all want to make waffles very, very soon. Does a treat get any more delectable?

Whole Wheat Waffles

Waffles are one of our favorite breakfast foods – especially when we top them with strawberries, blueberries, and/or whipped cream. This is a great meal to feed company who is at your house for breakfast. They are so easy to make, but taste like a great treat!

My kids now call these “Super Mama Waffles.” If I was going to have a food named after me, I can’t think of one better than waffles. I’m pretty sure it’s the fruit and whipped cream that make these waffles super. 

Keep these waffles in mind for dinner as well. And…we’ve even made big batches to feed college kids after church on Sundays for a fun lunch!

blueberrywaffle2sm.JPG

Whole Wheat Waffles

1 3/4 cup whole wheat flour
1 t. baking powder
1/2 t. sea salt
2 eggs
1/4 cup coconut oil
1 3/4 cup buttermilk

Whisk all ingredients together. Cook batter in your waffle iron.

I usually double this recipe and freeze the leftovers to be popped into the toaster another day!

Blueberry SyrupYum

2 cups fresh or frozen blueberries
1/4 cup rapadura or sucanat (dehydrated cane sugar juice)

Stir ingredients together in a saucepan over medium heat for about 10 minutes until blueberries become a little mushy and syrupy. Serve over pancakes or waffles.

 Whipped Cream

1/2 cup heavy whipping cream
drop of vanilla
2 drops of stevia

Whip cream in a bowl until soft peaks form. Add vanilla and stevia and whip just a bit more.

Serve Blueberry syrup and whipped cream over waffles. Delicious!

Add protein to this meal by serving with scrambled eggs, ham, sausage, and/or bacon. 

Confession: We now have two waffle irons. Our friends offered us theirs when they moved away, and we decided that would help make the process of feeding the masses so much faster. Indeed, we can now make twice the waffles at one time that we once could when we only had one waffle maker. See how good I am at math?

What are your favorite ways to serve waffles? You’ll want to be sure to check out our delicious recipes for Raspberry Syrup and Peach Syrup also. It is so easy to use whatever extra fruit you have on hand to make deliciously healthy syrups that end up being a fantastic treat!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Filed Under: Bread and Breakfast, Make Your Home a Haven, Recipes, What's for breakfast? Tagged With: easy recipe, hospitality, whole wheat

Comments

  1. candace says

    April 7, 2008 at 3:02 pm

    That looks delicious!
    Have you tried culturing your own buttermilk? I posted on a few weeks back. It makes a huge difference.

    Reply
    • CeCe says

      March 7, 2012 at 12:17 pm

      How do you do culture your own buttermilk? Please post link. Thanks!

      Reply
      • [email protected] says

        April 10, 2012 at 10:06 am

        Here is a link that should get you started:
        https://www.heavenlyhomemakers.com/making-cultured-buttermilk-kefir-and-sour-cream

        Reply
  2. The Happy Housewife says

    April 7, 2008 at 5:12 pm

    How many waffles does that recipe make, I have been looking for a new recipe.
    Toni
    http://thehappyhousewife.com

    Reply
    • Kari says

      May 22, 2012 at 10:17 am

      I doubled the recipe and used a Belgian waffle maker.
      Got 9 big waffles. Would probably have had one more but
      for a little spill….

      Reply
  3. Kristy Howard says

    April 7, 2008 at 6:26 pm

    This looks WONDERFUL… thanks so much for sharing!

    ~Kristy @ Homemaker’s Cottage

    Reply
  4. Debbie says

    April 8, 2008 at 3:41 pm

    We like to do waffle sandwiches. We take the whole wheat waffles and spread peanut butter, thinly sliced apples and a bit of honey. YUMMY!

    Reply
  5. Joy @ Five J's says

    May 19, 2008 at 10:07 am

    Couple questions:

    1) Can you use vegetable oil/canola oil in place of the coconut oil?

    2) If I were to soak the flour overnight, could I soak it in regular milk soured with vinegar? Would that accomplish the same goal? And would that affect the taste?

    Reply
  6. Amy says

    January 4, 2009 at 7:17 pm

    I don’t know if you check comments for this far back, but I have a question. Is there a reason to use coconut oil verses olive or canola? Do you simply do that for taste reasons?

    Reply
  7. Spinner says

    January 26, 2009 at 2:57 pm

    I’d like to know what kind of waffle maker you use, please.

    Reply
  8. Tami says

    May 1, 2009 at 1:28 pm

    I loved this recipe and so did the kids! I’ve never thought of using the coconut oil like butter. (I just used it to make a pie crust too, might let you know how that turns out when I actually cook it.) Used the sprouted dried grain flour and it turned out so beautifully! Thanks!

    Reply
  9. Antoinette says

    September 16, 2009 at 9:09 am

    I made these for breakfast… right along with the blueberry syrup. Yum! Normally by now I would feel like I want to take a nap, but soaking the flour really made a difference. I’ll be making these again!

    Reply
  10. [email protected] says

    January 11, 2010 at 12:55 pm

    Made these yesterday for Sunday breakfast! DELISH!! Thank you!

    Reply
  11. Megan says

    February 10, 2010 at 7:42 pm

    I look forward trying this on the homemade pancakes that I have in my freezer.

    Reply
  12. RG says

    March 3, 2010 at 4:19 pm

    Yum. I will try this next week. Thanks for the info. The first comment was about culturing one’s own buttermilk. That would be neat, but there was no link. Do you do this, or know how to? Thanks.

    Reply
    • Laura says

      March 4, 2010 at 6:05 pm

      Sorry about that. I added the link and I’ll put it here for you too! https://www.heavenlyhomemakers.com/making-cultured-buttermilk-kefir-and-sour-cream

      Reply
  13. Tracy Nicks says

    March 4, 2010 at 2:22 pm

    Laura,
    What brand waffle maker do you have? Thanks, Tracy

    Reply
    • Laura says

      March 4, 2010 at 6:00 pm

      Ugh, I have no idea. It’s old and it’s icky. :) We got it as a wedding gift 15 1/2 years ago. Okay, I just looked. It’s called Dazey Short Order Chef.

      Reply
  14. Bill Jenkins says

    March 28, 2010 at 8:17 pm

    I’m going to bookmark this blogg on Identica to get more clicks for you.

    Reply
  15. Megan says

    April 17, 2010 at 1:24 pm

    I’m getting a waffle maker really soon and I can’t wait to try this.

    Reply
  16. kelly says

    June 29, 2010 at 6:47 pm

    I add all of the ingredients, leave it on the counter overnight, they are yummy. Would this accomplish the same thing as soaking only the flour and milk?

    Reply
    • Laura says

      July 7, 2010 at 9:41 am

      I think so, since there’s no sweetener of any kind in the mixture.

      Reply
  17. kelly says

    August 15, 2010 at 12:21 pm

    I am wondering how you find the home milled grain compared to reg recipes. I just made waffles with my own milled flour and the consistency was totally wrong, they were airy and would not hold together in my waffle iron. Any suggestions?

    Reply
    • Laura says

      August 19, 2010 at 10:48 am

      Hmm, I don’t know. I always used home milled grain (using a Nutrimill) and I never have trouble with this recipe.

      Reply
      • Sonja says

        November 12, 2011 at 3:23 pm

        And what kind of grain did you use?

        Reply
        • [email protected] says

          November 18, 2011 at 2:11 pm

          Laura uses hard white wheat. Here is a link that should have more information.
          https://www.heavenlyhomemakers.com/category/grains-and-grain-mills

          Reply
  18. Caroline Jernigan says

    September 17, 2010 at 8:11 am

    YUMMY! I made these this morning (soaked them overnight) and they were delicious! I love your recipes because they seem so family friendly… really what I’m saying is my big boy husband will eat them! :) Thank you! Delicious and nutritious!

    Reply
  19. Crystal says

    September 27, 2010 at 9:58 am

    Do you need to make any changes to use this recipe for pancakes? I don’t own a waffle maker and am trying to pare down my “electrical appliances” in my kitchen and haven’t heard of any other waffle options out there… anyone? :O) Can I use it as posted and have nice pancakes or do I need to make some alterations? If I remember correctly, you can take a pancake recipe and do “something” to it to make it suitable to waffle-making, I just don’t know what that “something” is and how to reverse it from waffles to pancakes.

    Thanks!

    Reply
    • Laura says

      October 2, 2010 at 7:38 pm

      Waffles have more fat in them…just cut the fat in half and you’ll have pancakes!

      Reply
  20. Michelle says

    November 2, 2010 at 11:16 am

    What can I use in place of the coconut oil? My son is allergic to coconut. Thank you!

    Reply
    • Laura says

      November 4, 2010 at 1:02 pm

      Butter would be fine!

      Reply
  21. Mary says

    August 8, 2011 at 12:59 am

    Could I use margarine?

    Reply
    • Laura says

      August 8, 2011 at 6:44 am

      I really don’t recommend using margarine as it is so highly processed and made with unhealthy oils. Would it work to use it in this recipe? Yes. I just much prefer the “realness” of butter or coconut oil. :)

      Reply
  22. Heidi says

    August 30, 2011 at 9:32 am

    When you soak the flour and buttermilk overnight, I am assuming it is in the refrigerator. Is that correct?
    Looking forward to trying this recipe. We love waffles.

    Reply
    • Laura says

      August 30, 2011 at 2:37 pm

      No, you can actually just leave it out on the countertop overnight. It won’t spoil – it’s simply culturing. :)

      Reply
  23. Susan Alexander says

    November 21, 2011 at 10:45 am

    Love these! Oh and I use olive oil – it’s my go to oil these days. :) Thanks for the yummy recipe!

    Reply
  24. Micah says

    January 2, 2012 at 6:42 pm

    I made a double batch tonight for my husband and 4 children (baby has to wait a while longer!) and they were all eaten. I actually hoped for leftovers! I will triple the recipe next time. I told my husband I may never make pancakes again; they take a LONG time to cook and my children eat them more quickly than I can make them but the waffles were ready in less than 30 minutes. Thanks for the wonderful recipe!

    Reply
  25. Bobbi Schmidt says

    January 25, 2012 at 12:08 pm

    Hi! When soaking grains/flour over night, do you put it in the refridgerator or leave it on the counter? Thanks!

    Reply
    • Bobbi Schmidt says

      January 25, 2012 at 12:10 pm

      Sorry! I just read another post where you said on the counter;) Thanks!

      Reply
  26. CeCe says

    March 5, 2012 at 7:27 pm

    Bookmarking this recipe (one of several tonight from your site). Thanks for sharing and inspiring all of us!

    Reply
  27. CeCe says

    March 7, 2012 at 12:20 pm

    Two questions: Do I need to soak the whole wheat flour if I”m not grinding my own? I buy King Arthur’s.

    And do you ever make a double (or triple or quadruple!) batch of the blueberry syrup? I’d like to so we’d have it on hand a few days in a row. Could I store it in a plastic container or a glass jar?

    Thanks!!!

    Reply
    • [email protected] says

      April 10, 2012 at 10:04 am

      You don’t have to soak it if you don’t want to! If you make a huge batch
      of syrup it should be fine stored in a plastic container or a glass jar!

      Reply
  28. CeCe says

    March 28, 2012 at 5:54 am

    Tried this recipe today. We don’t eat much whole wheat but trying to incorporate more. Generally we focus on multigrain or “whole grain”. I personally didn’t like the taste very much. I might try again by substituting out 1/2 cup of the whole wheat flour with white flour; then over time increase back to the 1 and 3/4 of whole wheat. Have you any other suggestions? (I did soak the whole wheat flour overnight in buttermilk).

    Thanks.

    Reply
  29. CeCe says

    April 5, 2012 at 6:34 am

    Okay. Another question… Yesterday I used the blueberry syrup on buckwheat pancakes and LOVED it. Today, however, trying to use your whipped cream with the pancakes and blueberry syrup. The cream is not foaming. It still looks like thin milk. I’ve whipped and whipped it. Is there a suggestion you can make? Thanks.

    (posted before I didn’t especially like taste of the whole wheat waffles; but my kids ate them happily, so I’m happy about that since the whole goal is to have them healthier than I was at their age!:)

    Reply
    • [email protected] says

      April 10, 2012 at 9:15 am

      It’s odd that the cream looks like thin milk…it should be thicker. I am not sure what I would suggest…Is it still cold? If it got warm that may make a difference.

      Reply
  30. CeCe says

    April 11, 2012 at 7:08 pm

    Re: my question April 5….I figured it out the second time made the whipped cream. I had an ephiphany to use my blender stick. That worked in no time flat to stiffen the cream.

    Reply
  31. Kari says

    May 22, 2012 at 10:23 am

    Delicious! I loved the simplicity of just putting everything together all at once. Other waffle recipes I’ve used call for the dry ingredients to be sifted and then the wet ingredients and then mix them together slowly (and one even says to separate the eggs and beat the eggs whites to fold in at the end.) They are all good but this recipe was GREAT and took a lot less time. My new go to waffle recipe. (Why didn’t I start looking for waffle recipes here?!)

    Reply
  32. Linda says

    September 7, 2012 at 6:34 am

    What kind of waffle maker do you have? All I can find are the ones with teflon and one that goes over a camp fire(I tried it on my gas stove and they stuck really badly)

    Linda

    Reply
  33. Amy Cook says

    September 10, 2012 at 10:33 am

    My coconut oil hardened and clumped up. Is this normal? what should i do?

    Reply
    • [email protected] says

      October 18, 2012 at 10:09 am

      Yes, that is normal. You can just reheat it and it will liquify again. :)

      Reply
  34. Diane says

    August 21, 2013 at 9:49 am

    What can I use as substitute for coconut oil in the waffles?

    Reply
    • Laura says

      August 21, 2013 at 10:52 am

      Butter works great. :)

      Reply
  35. Rachel says

    August 24, 2013 at 10:16 pm

    My hubby and kiddo love the blueberry syrup, do you know if it’s possible to can it for long-term storage? I’m guessing I would probably need to add some lemon juice maybe?

    Reply
    • [email protected] says

      September 11, 2013 at 8:37 am

      Laura hasn’t ever canned it so she is not sure. It would be a good idea to look it up online to make sure you are keeping the food safe. Hope that helps! :)

      Reply
  36. Karen says

    September 15, 2013 at 8:13 am

    Your waffle looks so nice…do you measure out your batter before you pour to make sure it gets to all the corners?

    Reply
    • Laura says

      September 15, 2013 at 12:21 pm

      No, I just pour in what I guess to be the right amount. I’ve made so many of them, that usually, they come out pretty even. :)

      Reply
  37. April Edwards says

    November 21, 2013 at 11:19 am

    Can you use all-purpose regular flour if you don’t have the whole wheat flour?

    Reply
    • Laura says

      November 24, 2013 at 8:22 pm

      Yes, that should work fine!

      Reply
  38. Jen says

    March 2, 2014 at 12:20 pm

    Can I substitute a milk/ vinegar mixture for the buttermilk? Would that also work to soak overnight?

    Reply
    • [email protected] says

      March 30, 2014 at 2:19 pm

      Yes! That will work out fine.

      Reply

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