Whole Wheat Waffles with Blueberry Ginger Syrup

waffles and blueberry ginger syrup from green market baking book
Alice Waters’ recipe for whole wheat waffles, topped with homemade blueberry ginger syrup and vanilla Greek yogurt, is hard to beat. This a.m. meal requires more effort than my simple summer breakfast ideas, but it is absolutely worth the effort. Plus, if you make it in your PJs on Saturday morning and freeze the leftover waffles, you can turn reaheat them and enjoy wholesome made-from-scratch waffles on a busy weekday.

Speaking of reheating, I’ve found that the best way to reheat one of these waffles is to microwave it for about thirty seconds, then throw it in the toaster on low. That way, the inside gets hot and the outside crisps up. I may actually prefer them reheated than straight from the waffle iron, because they don’t come out quite as crispy as I’d like.

whole wheat waffle recipe

Alice Waters' recipe for whole wheat waffles

Both of these recipes come from Green Market Baking Book, which is a great baking book that is organized seasonally. None of the recipes call for refined sugar, but more call for all-purpose flour than I would like. Considering that my whole wheat banana bread and muffins are just as light and fluffy as their white flour counterparts, I’m convinced that most baked goods can be made with whole wheat flour without any sacrifices. Regardless, it’s an inspiring baking book.

blueberry ginger syrup

Blueberry Ginger Syrup Recipe
Adapted from Green Market Baking Book.

  • 1 pint fresh or frozen blueberries
  • 1/4 cup maple syrup
  • 1 tablespoon arrowroot starch (or cornstarch)
  • 1/2 teaspoon dried ginger
  • 1/3 cup water

Combine all ingredients in a large saucepan and bring to a boil over medium heat. Stir constantly for about a minute, until the sauce thickens. That’s it!

Note: The amounts listed above will probably make enough for the entire batch of waffles. I halved the recipe when I made it. Also, I tried substituting fresh minced ginger for the powdered ginger and the ginger flavor overwhelmed the sweet blueberries. I’d stick with powdered ginger.

whole wheat waffles from green market baking book

whole wheat waffles with vanilla yogurt

Whole Grain Waffles
4.8 from 6 reviews
Recipe type: Breakfast
  • 1 cup whole wheat pastry flour
  • 1 cup whole wheat flour (you can also use spelt, rye, cornmeal or buckwheat)
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk (make your own: add 2 tablespoons of vinegar or lemon juice to 2 cups milk, and let sit for 5 minutes)
  • 3 eggs
  • 1 tablespoon maple syrup (or honey)
  • ¼ cup (1/2 stick) butter (original recipe called for one full stick of butter)
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  1. Preheat your oven to 200 degrees and heat up your waffle iron.
  2. Mix the dry ingredients (flours, baking powder, baking soda, and salt) in a large mixing bowl.
  3. In a large measuring cup, whisk together the buttermilk, eggs and syrup or honey.
  4. Pour the liquid ingredients into the dry ingredients. Stir just until they are mixed.
  5. Add the melted butter and mix well.
  6. Pour batter into your waffle iron until the batter reaches the edges of the iron. Cook until crisp and golden.
  7. Place each waffle on a rack in the oven (in a single layer) to keep them warm until you’re ready to serve. Five minutes in the oven may actually help them get a little crispier.
Adapted from Alice Waters' recipe in Green Market Baking Book.

I find that one of these whole wheat waffles, topped with delicious Chobani vanilla Greek yogurt or peanut butter, makes a filling, satisfying breakfast!


  1. says

    Beautiful waffles! I have a whole grain waffle recipe but it even comes out of the waffle maker very soft, these look like they can at least hold up under each other. I’ve got to try these. And blueberries over top sounds perfect – growing up my mom always used to make a blueberry sauce to go over pancakes and waffles :D

  2. says

    New follower from The Kitchenarian’s suggestion on her site. Glad I found your blog. Love this recipe. Looks incredibly good. Hope you are having a great weekend.

  3. says

    oh so good! perfect weekend breakfast! I indulged on whole wheat pancakes yesterday and in whole wheat pear cake today… I feel a connection, here! :) have a good weekend!

  4. Erica Lea | Cooking says

    Hmmm…you’re making me wish I had a waffle iron! Love the use of whole wheat flour and maple syrup! Scrumptious photos, btw. :)

  5. says

    These look so amazing, they’re so fluffy and fat! I found your blog when I was searching for whole wheat banana bread recipes. Made it last week and it was so moist and light! I’m enjoying your blog and recipes, thanks for sharing!

  6. Janet says

    I made these for dinner tonight! Wonderful! Maybe not quite as delicate as white-flour waffles, but close. Didn’t have blueberries to make the syrup, but served the waffles with real maple syrup and Liberte blackberry yogurt. This recipe is a keeper!

  7. Kelly Smith says

    Thank you for such wonderful recipes. I have made these whole grain waffles, your banana oat pancakes and the lemon blueberry muffins and they have all been excellent. My two 3 year olds and husband have loved them also. We are tremendously appreciating your blog!

    • says

      Kelly, thank you so much for your kind and encouraging comment. I’m delighted to hear that you and your family are enjoying my recipes. Your hands must be full with two three year olds, goodness!

  8. Gaye says

    Been searching for the perfect waffle recipe. This is it! Thank you for posting it. I was short an egg so used a Tbls. yogurt. Also used powdered buttermilk. Came out great!

  9. Tammi Johnson says

    I just made these waffles, they are wonderful. I did make a few minor changes – cut the recipe in half (just because it would be too much for me) so I just used wheat flour, I also added 2 Tbls of ground flax, I used Aguave nectar instead of the maple syrup – they are really good with natural peanut butter and blueberries on top. Very healthy breakfast option!

  10. says

    I don’t typically use other people’s recipes, because they don’t turn out well, but this one surprised me.
    I did have to make a few adjustments, like I ended up adding about 1/4 cup potato starch to make it crispy and an extra spoonful or so of bread flour just to thicken it up. Beyond that it was pretty good. I even mixed in some frozen blueberries at the end and it was pretty yummy!

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