Can I make the batter the night before?

You can, but the baking powder loses some lift overnight. For the airiest waffles, mix the dry ingredients the night before and combine with the wet ingredients the morning-of — it takes 2 minutes.

Are these waffles actually healthy?

They’re hearty and made with whole grains — wheat germ and rolled oats add fiber, protein, and good fats — but they’re still waffles. Think balanced, not diet.

Can I make the strawberry syrup ahead?

Absolutely. The syrup is even better the next day once the flavors meld. Make it up to 5 days ahead and warm gently before serving.

My waffle iron only makes small waffles — will the recipe still work?

Yes! The batter is the same. You’ll just get more waffles — likely 8 to 10 standard-size instead of 4 jumbo quadrant waffles.

Whole Wheat Waffle Recipe

Description

Crisp, fluffy whole wheat waffles loaded with rolled oats and wheat germ, finished with an optional 5-ingredient homemade strawberry syrup. The easiest, most-requested Mother’s Day brunch in our house.

Ingredients

Units Scale

For the Whole Wheat Waffles:

2 1/2 cups all-purpose flour
1 cup old-fashioned rolled oats
1/2 cup light brown sugar
1/4 cup wheat germ
2 1/2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
4 large eggs
1/2 cup avocado oil
1 1/2 cups whole milk
1 stick (1/2 cup) unsalted butter, melted

For the Optional Strawberry Syrup:

1 pound fresh strawberries, hulled and sliced
3/4 cup granulated sugar
2 tablespoons fresh orange juice

For Serving:

Powdered sugar
Strawberry syrup (recipe above)

Cook Mode Prevent your screen from going dark

Instructions

Melt 1 stick (½ cup) unsalted butter in a small saucepan over low heat or in the microwave in 20-second bursts. Set aside to cool while you mix the batter.
In a large bowl, whisk together 2½ cups flour, 1 cup rolled oats, ½ cup brown sugar, ¼ cup wheat germ, 2½ tablespoons baking powder, 1 teaspoon cinnamon, and ½ teaspoon salt.
In a separate medium bowl, whisk together 4 large eggs, ½ cup avocado oil, and 1½ cups whole milk until smooth and uniform.
Pour the wet mixture into the dry ingredients. Add the cooled melted butter.
Stir gently with a spatula until just combined. A few small lumps are fine.
Preheat a Belgian waffle iron according to the manufacturer’s instructions. Lightly grease if needed.
Ladle batter into the preheated waffle iron, filling each section about three-quarters full.
Cook 4–6 minutes, until the indicator light flips and the waffle is deep golden brown.
Transfer cooked waffles to a wire rack. Repeat with remaining batter.
(Optional Strawberry Syrup): While waffles cook, hull and slice 1 pound fresh strawberries.
Add the sliced strawberries, ¾ cup granulated sugar, and 2 tablespoons fresh orange juice to a medium saucepan.
Cook over medium-high heat, stirring occasionally, until the mixture comes to a rolling boil.
Reduce heat to low and simmer 20–25 minutes, stirring every few minutes, until the strawberries break down and the syrup thickens. Cook 5 minutes longer for a thicker, jam-like consistency.
To serve, dust waffles with powdered sugar and pour warm strawberry syrup over the top.

Notes

For an even heartier waffle, swap whole wheat flour 1:1 for the all-purpose flour.
The strawberry syrup is completely optional — the waffles are excellent on their own with maple syrup or a pat of butter.
Strawberry syrup keeps refrigerated in a sealed jar for up to 1 week. Warm gently before serving.
Cooked waffles freeze beautifully — reheat directly from frozen in the toaster on a medium setting until crisp.
The orange juice is the secret to a brighter, less one-note strawberry syrup. Don’t skip it.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Breakfast
Method: Waffle Iron
Cuisine: American