Whole Wheat Waffles and Pancakes

This recipe is fast and easy — no sifting, folding, or creaming. Just dump and stir!

Dump in a bowl

  • 1 cup whole wheat flour
  • 5 teaspoons Rumford or Ener-G baking powder (2 if other brand)
  • 1/3 cup powdered milk (optional)
  • 1 tablespoon or so (or more) molasses (optional)
  • Stir to mix.

Dump in

  • 2 eggs
  • Small amount of light olive oil (other cooking oil can be used)
  • 1 1/3 cup cold water or milk

Stir to mix. Adjust water or flour to get proper consistency for batter. If the batter is too thick, you’ll have the world’s heaviest whole wheat waffles and pancakes. The molasses gives the waffles a golden brown color and a nice flavor.


Rumford and Ener-G are activated by liquids as well as by heat. This means that as soon as you add the cold water or milk, the mixture will start to bubble. You will need a larger mixing bowl to hold it all. While you make the first couple of waffles, the batter won’t pour very well, and you’ll have to just dump it in the iron. After the bubbling stops, the batter will pour as you would expect (assuming you have the proper amount of liquid).

Serves two or three hungry people. Enjoy!

Yummie   Waffles

2 Responses to Whole Wheat Waffles and Pancakes

  1. James M. says:

    I’ve been looking for a recipe for waffles that uses whole wheat flour. I’m trying to gravitate towards healthier foods including whole grains and would love to try making my own whole grain waffles. Should this recipe be adjusted any for waffles? I am not familiar with either of those brands of baking power so I will go with 2 teaspoons of my baking powder. Also, when you specify 1/3 cup powdered milk do you mean 1/3 of the powder? I guess I’m confused as this is optional, and the recipe also calls for milk. I’d appreciate any guidance on this and I look forward to trying the recipe. Also, can you give me some estimate as to the amount of oil to use? I am uncomfortable with “small amount!” LOL Blessings and thank you.


  2. Allen says:

    Hi James,

    I use the recipe, as is, for both pancakes and waffles.

    1/3 cup of the powder, added for extra nutrition. Actually, I use just water, approximately 1 1/3 cup water per cup of flour.

    Approximately 1/4 cup oil per cup flour.

    Go ahead and use your regular baking powder. Just be aware that the waffles won’t rise quite as much as they would with Rumford. Also, be aware that if you use too much baking powder, the powder will give a bad taste to the waffles.

    As a suggestion, try the recipe and experiment with changes. The most critical thing is the amount of water. You want the batter to be kinda thick but still runny. If you use too little water, the waffles will be kinda dry. If too much, the waffles probably won’t rise as much. The amount of water depends on how you measure the flour. Through experimentation, you’ll learn how much water to use for your method of measuring the flour. The traditional way of measuring whole wheat flour is to pack it inside the measuring cup. If you do that, you’ll need to use more liquid since your cup has more flour. I just scoop the flour with the cup and dump it into the bowl.

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