Recipe: Sweet Spot Waffles

When my husband and I got engaged ten years ago, my friends chipped in for a gorgeous KitchenAid waffle “baker.” We would never have splurged like that, and we LOVE it.

Since then, waffles have become my go-to brunch offering. We’ve tried various recipes but keep coming back to this one because it’s a crowd-pleaser and a cinch to throw together. Plus it’s actually good for you! Hits the sweet spot indeed.

I’ve been promising on Instagram to post this recipe for months, and even took pictures three times in the past year. So just in time for Easter, here it is. But first, a few words on dressing up your waffles.

Tip-Top Toppings

Balance the waffle with fruit and a protein-rich food like Greek yogurt.

Syrup is fine, but did you know that two tablespoons of even pure maple syrup give you an entire “ideal” day’s worth of free sugar? Turns out people like fruit compote just as much, so why not go for the extra fruit serving instead? And it’s incredibly easy!

Just toss some frozen berries into a saucepan and let them simmer while you make the waffles. Once it’s bubbling, take it off the heat and add about a tablespoon of chia seeds to thicken it, and a splash of maple syrup if needed. (You can use cornstarch if you don’t have chia seeds.) If you like more precise directions, try this Chia Seed Jam.

If you really want to do this up nicely, put out some colourful bowls fresh fruit, nuts, seeds, and any other toppings you can think of. For more protein, serve Greek yogurt or scrambled eggs on the side. Bon appetit!

Sweet Spot Waffles

Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Cuisine Breakfast
Servings 8 half-waffles


  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup flaxseeds ground or whole - I usually go half and half
  • 1/3 cup rolled oats
  • 1/4 cup sunflower seeds substitute pumpkin if you like
  • 1 tbsp baking powder
  • 1 tbsp brown sugar
  • 1/2 tsp salt
  • 1 2/3 cups milk
  • 1/3 cup vegetable oil
  • 2 eggs


  • In a large bowl, combine flours, flax seeds, oats, sunflower seeds, baking powder, brown sugar, and salt.
  • Add milk, oil, and eggs; mix until moistened. Some lumps may remain.
  • Cook as per your waffle maker's instructions.
  • Serve hot. In my waffle-maker, these are huge, so I serve them in quarters to help guests not overeat.


Whole flax adds texture, but you get more heart-healthy soluble fibre and fats from ground flax. I usually use a quarter-cup of each, but use what you've got.
Waffles lose their crispness when stacked or placed on a plate, so serve right away. If that's not possible, pop them into a 200F oven, directly on the rack, for up to 15 minutes.
Freeze leftovers and reheat in a 300F oven for about 10 minutes. Alternately, you can reheat right in your waffle maker for 2-3 minutes. To save space, I usually just freeze extra batter, which works if I remember to pull it out far enough in advance!
This recipe is adapted from the Hearty Grain Waffles in the KitchenAid manual.
Comments welcome on the Sweet Spot Nutrition Facebook page.

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