There are two types of breakfasts in this world: weekday and weekend. The weekday ones are quicker, less elaborate, more routine…and typically more wholesome and a little lighter. Weekend ones, on the other hand, are special. We whip out the syrup on Sundays, don’t we?

I think it’s because we have more time. Or because we sleep in and push breakfast into brunchy early afternoon hour where one meal takes the place of two. Either way, I love it. The difference keeps them both special. Weekends feel like little celebrations and weekdays are wholesome, beneficial to both mind and body (have you ever tried to get work done after a doughnut?). And let’s face it, if every morning was a stack of pancakes, they’d lose their luster…or I’d have to commit to yoga pants exclusively, whichever comes first.

These whole wheat waffles are for weekending. They’re crispy and even light in texture, which almost never happens when you’re working with whole grain flours, but with the help of whipped egg whites (folded right in), the waffle batter can achieve a little bit of fluffiness. I used Bob’s Red Mill white whole wheat flour in this recipe, and I love it because it still provides all of the benefits of a traditional whole grain flour–like lots of fiber–but with a less distinctly nutty whole grain flavor that can turn picky palates off. A little cinnamon and a dash of vanilla is all these need before they get topped with warm peach sauce.

You only need frozen peaches, orange juice, cinnamon, brown sugar, and a splash of almond extract to make the peach sauce, and it’ll remind you that, despite the long, slow treachery of winter, spring and summer do exist. 

Whether you love peaches or prefer the gold standard: maple syrup, these waffles are the must-make. Cook up a batch, enjoy every last bite, and freeze any extras for a cozy weekend feel any day you want :)

Print Recipe

Whole Wheat Waffle Recipe with Warm Peach Sauce

These whole wheat waffles are for weekending. They’re crispy and even light in texture, which almost never happens when you're working with whole grain flours, but with the help of whipped egg whites (folded right in), the waffle batter can achieve a little bit of fluffiness.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Breakfast

Cuisine: American

Keyword: easy waffle recipe, peach sauce recipe, whole wheat waffles

Servings: 5 waffles

Calories: 270kcal

Author: Andie Mitchell

Ingredients

Warm Peach Sauce:

• ¾ cup fresh or frozen sliced peaches thawed
• ¼ cup fresh orange juice
• ¼ cup water
• ¼ teaspoon ground cinnamon
• 2 teaspoons packed light brown sugar
• ¼ teaspoon almond extract

Whole Wheat Waffles:

• 1 ½ cups white whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 ½ cups unsweetened almond milk heated to lukewarm
• 2 tablespoons packed light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs yolks and whites separated
• 2 tablespoons melted coconut oil or any oil you like

Instructions

• For the peach sauce, in a small saucepan, combine the peaches, orange juice, water, cinnamon, and brown sugar, and bring to a boil over medium-high heat. Cover, reduce the heat to medium-low, and simmer until the peaches are tender and the mixture has become syrupy and slightly thickened, about 5 minutes. Remove the pan from heat and use a potato masher to mash the peaches to create a thick sauce. Add the almond extract and mix well. If needed, add more water to thin the sauce. Serve warm over pancakes.
• For the waffles, in a large bowl, whisk the flour, baking powder, cinnamon, and salt. In a medium bowl, whisk the almond milk, brown sugar, vanilla, egg yolks, and coconut oil. Add the milk mixture to the flour mixture, mixing just until blended.
• In a medium bowl, beat the remaining 2 egg whites on high speed until soft peaks form, about 2 minutes. Gently fold the egg whites into the waffle batter.
• Heat a 6-inch round nonstick waffle iron according to manufacturer’s directions. Spoon ½ cup batter onto the griddle and spread quickly. Close and cook until puffed and golden brown, between 4 and 6 minutes. Repeat with the remaining batter.
• To serve: place 1 waffle on each plate. Top with warm peach sauce.
• To freeze: Transfer waffles to a wire rack to cool completely. Place 1 waffle in a resealable plastic bag and freeze for up to 3 months. Reheat from frozen in the toaster until warm and crispy.

Notes

Nutrition Information above for 1 Waffle plus 1/5th of the Peach Sauce

Nutrition Information for 1 Waffle (1/5th of the Waffle Batter, NOT Including Peach Sauce):
Calories 248.8, Total Fat 8.9g, Sat Fat 5.6g, Cholesterol 74.4mg, Carb 34.9g, Fiber 5.1g, Sugars 4.9g, Protein 7.6g

Nutrition Information for Peach Sauce Alone (1/5th of Peach Sauce):
Calories 21.6, Total Fat 0g, Sat Fat 0g, Cholesterol 0mg, Carb 5.5g, Fiber 0.4g, Sugars 3.4g, Protein 0.3g

Notes:
Peach sauce adapted from Cooking Light, 1995
Waffle recipe adapted from King Arthur Flour

Nutrition

Calories: 270kcal | Carbohydrates: 40.4g | Protein: 7.9g | Fat: 9g | Saturated Fat: 5.6g | Cholesterol: 74.4mg | Fiber: 5.5g | Sugar: 8.3g

photos by Ashley McLaughlin Photography