10 Easy And Healthy Waffle Recipes

We all know a hearty breakfast is essential to power through your day. These 10 quick and healthy waffle recipes will turn a typically, just-for-the-weekend indulgence into a nutritional morning meal.

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Whole Grain Pumpkin Spice Waffles

(from Cookie + Kate)

Love it or hate it, it’s pumpkin spice season is just around the corner! If you’re a PSL kinda gal, try these pumpkin spice waffles, which are sure to be a fan favourite all year round.

Ingredients:

  • 2 ¼ cups oat flour
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • 3 large eggs
  • a cup milk
  • ½ cup melted coconut oil or 7½ Tbsp melted butter
  • ½ cup pumpkin puree
  • 3 Tbsp maple syrup
  • 1 Tbsp vanilla extract

Instructions:

  1. In a large bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine.
  2. In a different bowl, whisk the eggs.
  3. Add the milk, coconut oil or butter, pumpkin, maple syrup and vanilla extract. Whisk all the wet ingredients until thoroughly blended.
  4. Pour the wet mixture into the dry bowl. Stir with a wooden spoon until just combined- the batter will be lumpy.
  5. Preheat your waffle iron while you let the batter sit at least 10 minutes so the oat flour can absorb the liquid.
  6. Once the batter is done resting, give it one gentle stir. The batter will be thick.
  7. Pour the batter onto the heated waffle iron and cook until dark golden and crisp.
  8. Transfer your waffles to a rack to cool. Don’t stack the waffles or they’ll lose their crispness. Add your toppings of choice just before serving. Try maple syrup, toasted nuts, and/or whipped cream.

 

Clean Gluten Free Apple Sauce Waffles

(from ifoodreal)

Using applesauce in place of butter or oil in your waffle recipes is an easy way to slash calories, while giving them a dense texture and light sweetness.

Ingredients:

  • 1 large egg
  • 1/4 cup ground flax seed (or 2 more large eggs)
  • 1 1/2 cups unsweetened applesauce
  • 1 1/4 cups milk
  • 1/2 cup maple syrup or raw honey
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups oat flour
  • 2 cups finely ground almonds or hazelnuts
  • Cooking spray

Instructions:

  1. In a large bowl, lightly beat the egg(s).
  2. Add in flax seed (if using), applesauce, milk, maple syrup, vanilla, baking soda and salt. Whisk until combined.
  3. Add oat flour and ground nuts and mix well.
  4. Preheat your waffle maker. Spray both griddles with cooking spray and pour in batter. Cook until golden brown and crispy around the edges.

 

Family Favorite Oatmeal Waffles

(from Taste of Home)

Oatmeal adds a chewy texture to your waffles while packing in more whole grains and fiber, keeping you full long past breakfast time.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup quick oats
  • 3 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 eggs, lightly beaten
  • 1 1/2 cups milk
  • 6 Tbsp melted butter
  • 2 Tbsp brown sugar
  • Fresh fruit and yogurt for garnish

Instructions:

  1. In a large bowl, combine flour, oats, baking powder, cinnamon and salt. Set aside.
  2. In a small bowl, whisk together the eggs, milk, butter and brown sugar.
  3. Add to the flour mixture and stir until blended.
  4. Preheat your waffle iron and coat with nonstick spray.
  5. Pour batter into the center and cook each waffle until golden brown and crispy.
  6. Top with fresh fruit and yogurt.

 

Fluffy Blueberry Waffles

(from One Green Planet)

Always use fresh blueberries when baking instead of frozen. Fresh blueberries are more flavorful, burst in your mouth and give the batter a fun, vibrant color.

Ingredients:

  • 2 cups whole wheat flour
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1/3 cup apple sauce
  • 1/4 cup agave nectar
  • 1 1/2 cup soy milk
  • 1 Tbsp olive oil
  • 1/2 cup blueberries

Instructions:

  1. In a large bowl, mix the flour, baking powder and salt.
  2. In another mixing bowl, mix the applesauce, agave nectar, soy milk and olive oil.
  3. Add the wet ingredients to the dry ingredients and mix until just blended. Let it sit for 10 minutes.
  4. Fold in the blueberries.
  5. Pour the batter into your preheated waffle maker and cook according to griddle directions.

 

Bacon Maple Waffles

(from Cooking Light)

Nothing goes better with waffles – or anything for that matter – than bacon. In this healthy waffle recipe, you get your crisp waffle, sweet maple syrup and salty bacon all in one bite.

Ingredients:

  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups 2% milk
  • 3 Tbsp maple syrup
  • 2 Tbsp butter, melted
  • 4 bacon slices, cooked and crumbled
  • 3 large eggs, lightly beaten
  • Cooking spray
  • 1/3 cup maple syrup

Instructions:

  1. In a large bowl, mix together flour, baking powder, and salt.
  2. In a different bowl, add milk, 3 tablespoons of maple syrup, butter, bacon, and eggs. Stir with a whisk.
  3. Add the wet mixture to the dry mixture and stir just until combined.
  4. Preheat your waffle iron and coat both sides with cooking spray.
  5. Spoon about 1/3 cup batter onto the waffle iron. Cook 4 to 5 minutes or until steaming stops.
  6. Top waffles with 1/3 cup syrup and serve.

 

Sour Cream, Cheddar And Chive Potato Waffles

(from Cooking Light)

While sweet waffles are strictly for breakfast, savoury waffles are a hit any time of day. Serve these as a potato side dish, or as the main event, topped with a poached egg and crumbled bacon.

Ingredients:

  • Cooking spray
  • 1 tsp baking powder
  • 1 (5.8-ounce) package shredded potato pancake mix
  • 1 3/4 cups fat-free milk
  • 1 (8-ounce) carton reduced-fat sour cream
  • 1 large egg
  • 1/2 cup reduced-fat shredded cheddar cheese
  • 1/4 cup chopped fresh chives

Instructions:

  1. Preheat your waffle iron and coat with cooking spray.
  2. In a large bowl, combine the baking powder and potato pancake mix.
  3. In a medium bowl, whisk together the milk, sour cream, and egg.
  4. Add the wet mixture to the potato pancake mixture, stirring until smooth.
  5. Fold in the shredded cheese and chives.
  6. Pour 1/2 cup batter onto your hot waffle iron, spreading the batter out to the edges. Cook 3 to 5 minutes.

 

Vegan Sweet Potato Waffles

(from Bakecetera)

Using sweet potatoes as a base ingredient means you can make these waffles sweet or savoury, depending on your topping preferences. Our favourite fixings? Maple syrup, toasted pecans and a little whipped cream make these waffles taste just like our favourite sweet-potato casserole recipe.

Ingredients:

  • 1 1/4 cup mashed sweet potato
  • 1 1/4 cup all purpose flour
  • 1/4 cup arrow root (or you can substitute corn starch)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup olive oil
  • 1 1/2 cup milk
  • 1 Tbsp white vinegar

Instructions:

  1. Preheat your waffle iron.
  2. In a large bowl, combine the flour, arrow root, baking powder, and salt and set aside.
  3. In a medium bowl, combine the olive oil, cashew milk, and vinegar.
  4. Add the wet ingredients into the dry ingredients and stir well.
  5. Fold in the mashed sweet potatoes and stir until smooth.
  6. Pour 1/3 cup of the waffle batter onto the waffle iron.
  7. Cook the waffles according to your waffle iron’s instructions.

 

Healthy Cinnamon Roll Waffles

(from The Big Man’s World)

Um, yum. These ooey-gooey cinnamon roll waffles are so decadently delicious, you won’t believe they’re gluten free.

Ingredients:

  • 2 Tbsp coconut flour, sifted
  • 1/2 scoop vegan friendly vanilla protein powder
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 flax egg (1 Tbsp flax mixed with 3 Tbsp water)
  • 1 T -1/4 cup dairy free milk

Frosting Ingredients:

  • 1 Tbsp coconut butter, melted
  • 1 Tbsp vegan friendly vanilla protein powder
  • Milk to thin
  • Cinnamon for garnish

Instructions:

  1. In a large bowl, combine the coconut flour, protein powder, cinnamon and baking powder and mix well.
  2. Add the flax egg and stir.
  3. Add the wet mixture to the dry mixture.
  4. Add the dairy free milk one tablespoon at a time until a thick batter is formed.
  5. Preheat your waffle iron. Pour batter onto the iron and cook until crispy.
  6. To make the frosting: Combine the melted coconut butter with protein powder. Slowly pour in the dairy free milk until you get a frosting-like consistency. Drizzle over warm waffles.

 

Peanut Butter Waffles

(from Primavera Kitchen)

If you have any leftovers (which will be rare!) make a delicious and healthy breakfast sandwich by cutting your waffle in half, and layering on jam and sliced bananas.

Ingredients:

  • 1 ¼ cup oatmeal flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp organic peanut butter
  • 1⅔” cup coconut milk
  • 2 egg whites

Instructions:

  1. Preheat your waffle iron.
  2. In a large bowl, combine the flour, baking powder, and salt.
  3. In a medium bowl, combine the peanut butter and milk.
  4. In a small bowl, beat the egg whites until foamy.
  5. Add the medium bowl to the large bowl and stir. Then, fold in the egg whites.
  6. Spray both surfaces of your waffle iron with cooking spray. Pour the batter on to the waffle iron and cook until crispy and golden brown.

 

Zucchini Parmesan Waffles

(from The Pinning Mama)

Another savoury option, these light, crispy veggie waffles can be made in a frying pan if you don’t have a griddle (but then, of course, you have to call them pancakes).

Ingredients:

  • 2 cups shredded zucchini
  • 1 large egg
  • 1/4 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • Nonstick cooking spray
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Place the shredded zucchini in a colander and sprinkle with about 1/4 teaspoon salt. Let the zucchini sit for about 30 minutes. Rinse well with cold water and press with your hands to remove as much water as possible. Blot dry with paper towels.
  2. Preheat your waffle iron and your oven to 200 degrees.
  3. In a large bowl, whisk together the egg, milk, and 1/4 cup of Parmesan.
  4. In a small bowl, combine the flour with about 1/4 teaspoon salt and 1/4 teaspoon fresh ground pepper.
  5. Add the dry ingredients to the wet ingredients and stir.
  6. Add the zucchini and toss until everything is combined.
  7. Coat the waffle iron with nonstick spray. Place a rounded tablespoon of the batter on each quadrant of the waffle iron, leaving room for them to spread slightly. Cook until lightly browned, about 3-5 minutes.
  8. Transfer finished fritters to the oven to keep warm until ready to serve. Top with the remaining 1/4 cup of Parmesan cheese.