Whole Wheat Cinnamon Waffles

Prep Time
Cook Time
Ready In

Recipe: #25376

December 29, 2016

Categories: Waffles

"The aroma of cinnamon and vanilla is a great way of getting my family out of bed in the morning. They love these waffles with real maple syrup or homemade blueberry syrup. This version is adapted from one of my favorite cookbook authors, Jeanne Jones."

Original is 4 servings


  • Serving Size: 1 (249.4 g)
  • Calories 435
  • Total Fat - 19.5 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 119.9 mg
  • Sodium - 912.4 mg
  • Total Carbohydrate - 51.3 g
  • Dietary Fiber - 7.6 g
  • Sugars - 7.6 g
  • Protein - 16.8 g
  • Calcium - 474.6 mg
  • Iron - 3.5 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

In a large bowl, combine the whole-wheat flour, unbleached flour, dry milk, cinnamon, baking powder, baking soda and salt; mix well.

Step 2

In a medium bowl, mix the eggs, oil and vanilla; pour over the dry ingredients.

Step 3

Add the buttermilk and mix well.

Step 4

Coat your waffle iron with vegetable cooking spray and preheat.

Step 5

Pour 1/2 cup of the batter into the center of the hot waffle iron and cook until the batter stops steaming, about 6 minutes.

Step 6

Repeat with remainder of the dough, applying the cooking spray between waffles.

Step 7

Serve warm with your favorite syrup, jam, or even with warmed pie filling.


  • You can make these with only unbleached or white flour when the whole wheat canister is empty.
  • Cooking time varies according to the they type of waffle iron you have.
  • Leftovers may be frozen between layers of waxed paper and toasted as needed throughout the week.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Make sure to use toasted wheat germ for a nutty flavor.
  • For a dairy-free version, substitute almond milk for the buttermilk.

  • Substitute the canola oil with melted butter. The benefit of this substitution is that it adds a richer flavor to the waffles and helps to give them a crispier texture.
  • Substitute the wheat germ with ground flaxseed. The benefit of this substitution is that it increases the nutritional value of the waffles by adding Omega-3 fatty acids, fiber, and protein. Additionally, it adds a nutty flavor to the waffles.

Chocolate Chip Waffles Add 1/2 cup of semi-sweet chocolate chips to the batter before pouring it into the waffle iron. Cook until the batter stops steaming, about 6 minutes.

Fresh Fruit Salad with Honey-Lime Dressing:

This light and refreshing fruit salad is a perfect accompaniment to the Whole Wheat Cinnamon Waffles. The combination of sweet and tart flavors in the honey-lime dressing adds a zesty kick to the fruit, and the colors of the fruit make for a beautiful presentation. The honey-lime dressing is also a great way to add a bit of natural sweetness to the waffles.

Roasted Asparagus with Parmesan: Roasted asparagus is a delicious side dish that pairs perfectly with the Whole Wheat Cinnamon Waffles. The asparagus is roasted in olive oil and seasoned with salt, pepper, and Parmesan cheese for a savory flavor. The roasted asparagus adds a nice crunch to the meal, and the Parmesan cheese adds a salty, nutty flavor that complements the sweetness of the waffles.


Q: How much batter should be used for each waffle?

A: Each waffle should use 1/2 cup of batter.

Q: How long should I cook each waffle?

A: Each waffle should be cooked for about 3-4 minutes, or until golden brown.

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Fun facts:

The use of cinnamon in baking dates back to ancient Egypt, where it was popularly used in breads, cakes, and other sweet treats. In fact, the ancient Egyptians believed that cinnamon had healing properties.

Jeanne Jones is a famous cookbook author who has written over 30 cookbooks, including a series of books on healthy eating. She is also a proponent of using whole wheat flour in baking, which is why this recipe calls for it.