Last month, while on vacation, we had a lot of wonderful, new food experiences.  We all had our favorites.  Mine included taking in the historic architecture of Charleston while enjoying a bag of warm pralines.  The other was the daily walk down to The Black Magic Cafe for sandwiches, all of us ravenous after a morning on the beach.

whole wheat waffles

Now, if you would ask my boys what their favorite food experience of our vacation was, two out of three will tell you Waffle House.

whole wheat waffles

I had never been to a Waffle House before this vacation.  My husband assured me it was a must.  So, halfway to our destination, we ate breakfast just outside of Nashville and made the Waffle House our stop.  Walking in, we took over the counter seating,  to have a front row view of the entertaining breakfast rush.  Looking at the menu,  my 6 year old excitedly declared, “Mom, I want pancakes!”  :: insert cricket sounds here ::  Our sweet waitress laughed and, in her beautiful southern drawl, explained to him that they don’t serve pancakes, just waffles.  He quickly recovered and placed an order for a big ol’ chocolate chip waffle.  He ate all of his and part of the pecan waffle on my plate.

whole wheat waffles

I recorded on my iPhone a few of the meals that we enjoyed most, in hopes to re-create them upon our return home.  First up was the waffles.  Pecan and Chocolate Chip were the favorites.  I chose to give the pecan waffles a try first.  No, they aren’t quite like those at the Waffle House, but I was told they are just as delicious.  The addition of cinnamon and vanilla extract are my own.

whole wheat waffles

Whole Wheat Waffles


  • Makes 4-5 large waffles
  • 3 tablespoons ground flaxseed + 1/2 cup water (the equivalent of 3 eggs)
  • 6 tablespoons melted butter
  • 1 1/2 cups dairy or nondairy milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • pinch of salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped pecans (optional)


  1. In a food processor, blender or by hand, whip the flaxseed and water together until it reaches a thick and creamy consistency. Similar to the texture of beaten eggs. Add the melted butter, milk and vanilla.
  2. In a large bowl, combine the dry ingredients, including the pecans. Pour in the milk mixture. Stir until just combined.
  3. Spoon 1/2 cup batter onto heated waffle iron. Spread the batter to cover grid, stopping within a 1/4 inch of the edge. Close lid and bake until golden brown. Serve immediately.



8 Responses to Whole Wheat Waffles

  1. Heather says:

    What a fun trip – hahaha I am sure he was so confident in placing his breakfast order;)

    I don’t nearly make enough waffles like I should – I love the idea of pecan waffles, maybe pecan pumpkin!

    • Alison says:

      Heather, he was very confident. Definitely a funny vacation memory. Pumpkin would be awesome in these waffles with pecans. I’m going to give that a try too.

  2. Brenda says:

    Hi – I’m wondering what type of waffle iron you would recommend. Thanks!

    • Alison says:

      Brenda, I just have a simple Black & Decker waffle maker. It was around $20. I wasn’t sure how often we would use it so didn’t invest a lot, but have been very happy with it’s performance. It looks/works identical to a friend’s Breville that was twice as much.

      • Brenda says:

        These waffles were absolutely amazing! Needing to sneak more flax into our 3 year-old toddler and gobbled them up without hesitation.

  3. Brenda says:

    Still making these waffles once a week :) batter keeps well for a good 2 days in the refrigerator. Love it!

  4. Davina says:


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