Whole Wheat Waffles Recipe (Baked)

Ingredients

• 70 gwhole-wheat flour (atta)
• ¼ tspbicarbonate of soda
• 1 tbspbrown sugar
• a pinchsalt
• 1egg
• 130 mlmilk
• ½ tspvanilla essence
• 1 tbspghee

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C.

2. 2

   Mix dry ingredients

   In a bowl, combine the whole-wheat flour, bicarbonate of soda, brown sugar and salt.

3. 3

   Whisk the batter

   Add the egg, milk, ghee and vanilla essence, then whisk until you have a thick batter.

4. 4

   Fill the mould

   Pour the batter into a rectangular waffle mould and spread it evenly.

5. 5

   Bake the waffles

   Bake for 10–15 minutes.

6. 6

   Flip the mould

   Take the mould out of the oven and turn it over.

7. 7

   Remove the mould

   Lift off the silicone mould, leaving the waffles on the baking tray.

8. 8

   Bake until crisp

   Return the tray to the oven and bake for another 5–10 minutes, until the waffles are slightly golden and crisp.

9. 9

   Serve while hot

   Serve the waffles hot with warm chocolate sauce or ice cream.

What are baked waffles?

Waffles are a griddled or baked batter dish, commonly associated with European cooking and made in many forms around the world. This version uses whole-wheat atta and a silicone waffle mould, so it can be made without a waffle iron.

The method bakes the batter first in the mould, then briefly on the tray after the mould is removed. That second bake helps the exposed surfaces turn slightly golden and crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 5g protein, 17g carbs, 6g fat.

The flour and brown sugar provide most of the carbohydrates, while the egg contributes protein and the ghee supplies much of the fat. Milk adds smaller amounts of protein, carbohydrate and fat; serve with fruit and keep richer toppings to the side to balance the plate.

Choosing the ingredients

Atta: Whole-wheat flour gives the waffles a heartier, nuttier character than white flour. Measure the 70 g accurately so the batter keeps the intended proportions.

Ghee: Melt or soften it enough to whisk smoothly into the mixture. Its richness works with the mild sweetness of the brown sugar and vanilla.

Getting the batter right

Dry ingredients: Mix the flour, bicarbonate of soda, sugar and salt before adding the wet ingredients, so the raising agent is distributed through the flour.

Wet ingredients: Whisk in the egg, milk, ghee and vanilla until the mixture is thick. Avoid adding extra flour or milk unless needed to bring the ingredients together, as the recipe does not specify adjustments.

Using a silicone waffle mould

Fill evenly: Spread the batter across the rectangular mould so the waffles bake at a similar rate. Leave the mould on a baking tray if needed for easier handling.

Turn carefully: The mould and waffles will be hot after the first bake. Flip the mould over the tray and peel it away gently to keep the waffle shapes intact.

When the waffles are done

First bake: After 10–15 minutes, the waffles have had their initial bake in the mould. The exact time can vary with the oven and the mould, so handle the mould carefully when checking.

Second bake: Bake for a further 5–10 minutes after removing the mould. Look for a slightly golden colour and crispness at the exposed edges.

Serving ideas

For a sweet finish, serve the waffles hot with warm chocolate sauce or ice cream, as suggested in the recipe. Add the topping just before serving so it does not soften the crisp surfaces for too long.

For a more balanced plate, pair a waffle portion with fresh fruit and serve the sauce or ice cream on the side.

Recipe notes & tips

• Weigh the flour rather than measuring it by eye for a more consistent batter.
• Whisk until the batter is evenly combined, but stop once it is thick and smooth.
• Spread the batter evenly in the rectangular mould for more consistent baking.
• Use oven gloves when flipping the hot silicone mould.
• Check the waffles near the shorter end of each baking range, as ovens can vary.

Variations

• Warm spices: Add a little cinnamon to the dry ingredients for a spiced flavour.
• Fruit topping: Serve with sliced banana or berries alongside the suggested sauce or ice cream.
• Nut topping: Scatter chopped nuts over the waffles at serving time for added crunch.
• Chocolate chips: Fold a small handful into the finished batter for chocolate-studded waffles.
• Savoury plate: Omit the brown sugar and vanilla, then serve the waffles with a savoury topping.

Common mistakes to avoid

• Uneven filling: Spread the batter across the mould so the waffles bake at a similar rate.
• Rushing the second bake: Keep the waffles on the tray for the additional 5–10 minutes to help them crisp.
• Flipping without protection: The mould is hot after baking, so use oven gloves.
• Peeling too quickly: Lift the silicone mould away gently to avoid tearing the waffles.
• Leaving toppings on too long: Add sauce or ice cream just before serving to help preserve the crispness.

How to store

Cool leftover waffles completely, then store them in an airtight container in the fridge for up to 2 days. Reheat in an oven until warmed through and crisp; add toppings just before serving.

Frequently asked questions