Whole Wheat Waffles made in the Blender
Whole wheat waffles recipe that are crazy fast to make in the blender and incredibly high in protein. Get the day started off right for an easy weekday breakfast or weekend brunch.
Waffles are where a happy life begins… too dramatic? Ok, lets dial it down then.
Waffles are better than pancakes. That’s right I said it. They have the perfect little vessels to hold syrup, are crunchy on the outside and soft and fluffy on the inside. Now that we realized we can make these in the blender… I think my first original sentence stands.
Waffles are where a happy life and fantastic morning begins. 😉
Whole Wheat Waffles and Why
We want to start the morning off right. We love that these whole wheat waffles are packed with whole grains and lots of protein from the cottage cheese and eggs.
Although whole wheat flour is pretty dense, these waffles are still light and fluffy.
Add some ground cinnamon and we are in business. I love the aroma and taste of cinnamon, and besides, baking with cinnamon is a must. We especially can’t resist now that fall is around the corner!
I think it’s a law or something. If it’s not, it definitely should be.
I serve the whole wheat waffles with some warm maple syrup, or you can make your own pancake syrup if you want to make these quickly but are out of the syrup! Been there and exact reason we found a way to make our own syrup once upon a time. It’s easier than you would think!
The waffles themselves contains no added sugar which means you can make these extremely healthy by adding some yogurt and some fresh fruit, peanut butter and grab n’ go!
Can you freeze homemade waffles?
Yesssss you can. We are all about meal-prepping here and these waffles fit the bill. Make an extra batch and you can freeze then in an airtight container. Be sure to allow them to fully cool before popping in the freezer. When you want them you can quickly reheat them by popping into the toaster OR microwave for 1 minute.
We personally prefer the toaster method ourselves, it crisps up the waffles nicely all over again and makes them feel like they were fresh from the iron.
How to Make Whole Wheat Waffles Batter in a Blender:
You’ll want to dump everything into the blender and blend! Really it is THAT simple.
What if I don’t own a blender?
No worries! You have a few options.
- You can use a food processor instead if thats what you’ve got, the results will be the same.
- Immersion Blender will work as well.
- Manually mix it together – now I will have to preface this with you will want to make sure it is completely mix together and the cottage cheese is broken down and smooth. Manually mixing it together will be an arm workout and will take time but it is possible!
Now I want to make these every Sunday until I die. How’s that for a raving review?
Whole Wheat Blender Waffles
Ingredients
- 1 cup small curd cottage cheese
- â…” cup whole wheat flour (All purpose flour may be substituted for the whole wheat flour)
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- â…“ cup milk
- 4 large eggs
- â…“ cup canola oil
- ½ teaspoon vanilla extract
Instructions
- Lightly grease plates of waffle maker. Preheat according to manufacturer’s instructions.
- Place all ingredients into the bowl of a blender. Turn on high and blend until combined and smooth. Use a silicone spatula to scrape down sides if necessary, then blend again.
- Cook waffles in waffle iron according to manufacturer’s instructions, until golden brown (about 3 minutes per waffle).
I have never thought of cottage cheese being in waffles…these do sound healthy and easy to pull together.
I never thought about using it either, Kate, but it was a great way to reduce the fat and increase the protein!
I think you’re right, cinnamon is absolutely required this time of year. Actually, all the time. This is such a unique recipe, and I am a sucker for waffles. I might have to brave the cottage cheese and give it a whirl. (horrible pun intended)
Lauren, I am not a cottage cheese lover, but honestly, you can’t tast it in these waffles at all. I hope you enjoy the whirl! 😉
I can imagine that blending the waffle batter would make them extra light and fluffy. I love this idea and will try it next time I make waffles for breakfast. Maybe this weekend. Pinning!
Waffles are so fun! I love using the blender too since you can add some greens in there and get some extra (tasteless) nutrition!
Looks delicious. And agreed–cinnamon should be in everything baked this time of year!
Oh my, these DO sound yummy. With the changing season, I pulled out the waffle maker for Sunday morning breakfast also. Great minds. . . This sounds like a good recipe to get a few extra good things into my four-year-old son’s tummy.
Waffles pretty much make the world a better place. Well, if you ask me. 😉 Thanks for stopping by!
Blender Waffles – with Vanilla bean paste AND cinnamon oh heck -where’s that scratch and taste screen when you need one! 😉
Shashi, I so know what you mean about the need for scratch and sniff monitors. I mean, geez… if people can create pet rocks, surely they could create that!
This blender waffles recipe pretty much knocked my socks off without even trying. I hope you love it, too
Hmmm….I can’t say I’ve ever made blender waffles before, but these look delicious! I also love the whole wheat flour addition. Now I’m craving a big, hearty breakfast! These may need to make an appearance on my table during the holiday season. Thanks for sharing, Becca! 🙂
Dave, trust me on this… this blender waffles recipe needs to happen in your life. They’re SO flippin’ fluffy because of the high speed whirring action (ooo, whirring = new favorite word)
Yay!!! So glad you like them AND that you made the whole wheat version. Now I know I can give that a try. You’re awesome.
Thanks for the great recipe inspiration, Jeanie! It was so fun to cook up your recipes 🙂
YUM! We love waffles at our house (who doesn’t)? And I especially love finding breakfast recipes with whole wheat!
I love the idea of making the batter in the blender. So much to pour afterwards! I bet these would go great with a slice of ham and a big runny egg, too!
Those waffles do look light and fluffy! Especially amazing considering they are whole wheat!
I never thought to make waffle batter in a blender before! I’ll have to try this next time I make waffles for my kids.
Hi Becca,
I just love Waffles and your Whole Wheat Blender Waffles look like they are just waiting for me to enjoy them and so I shall, they look delicious. Thanks for sharing a great recipe for the SRC!
Miz Helen
I’ve never met a waffle I didn’t like, but I know I’ll love these. The whole wheat, the cottage cheese, the simplicity and . . . well . . . waffles!
This is a great waffles recipe for two reasons, Karen. One… like you said… well, WAFFLES! Secondly, the fact that there’s no “guts” to the recipe allows for lots of variations on the original. How about apple stuffed whole wheat waffles next time? 🙂
I’m liking how you used a blender to mix everything – so much faster, and then you can just pour from the pitcher. 🙂
Life should be simple, don’t you think, CJ? Why mess with a bowl full of batter when you can have blender waffles instead? 🙂
I used organic sprouted whole wheat flour much healthed
Great choice, Gilles! I’m glad you enjoyed the waffles recipe. 🙂
Great high protein waffle recipe with no sugar! Great for diabetics as well as teenagers wanting more protein in their diet!
Hi I was wondering if you have ever replaced the whole wheat flour with coconut flour or almond flour? If so did they turn out ok and would you remember the ratio’s? I am on a low carb adventure.
Thanks so much : )
Hi Lisa! I’m actually trying to remember the ratio. I’ve made waffles close to these that are low carb and remember a mix between almond flour and coconut flour had the best results. Don’t quote me on this, but I believe it was something along the lines of 3-4 Tablespoons coconut flour and 1/2 cup almond flour. What I think I would recommend instead of trying to guess the ratio is try a low carb baking mix like carbquick or even make your own when trying to convert these type of recipes to low carb. Then you can most likely use it closely to a 1-1 ratio most of the times as both coconut flour and almond flour react extremely differently and you’ve got to be careful with those ratios, 1 extra TBS of coconut flour can have very dry results. Let us know how it turns out with these swaps though to help others in the future 🙂
Hope this helps! 🙂
I didn’t have cottage cheese so I substituted with equal parts Greek yogurt. Delicious! A little bit like sourdough ?