Whole Wheat Waffle Recipe with Warm Peach Sauce - these whole grain waffles are deliciously fluffy and light thanks to whipped egg whites in the batter! A homemade peach sauce makes them the perfect weekend brunch, but they're also freezer-friendly for easy weekday breakfasts!
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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 mins
Cook Time25 mins
Total Time35 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