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Sprouted Wheat Waffles

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Sprouted Wheat Waffles Recipe

Sprouted wheat flour is a creamy-colored, fine flour with a slightly nutty, rich flavor. It makes a wonderful waffle, one that's become a contender for top waffle recipe in our test kitchen.

At a glance

three to four 7" Belgian-style waffles or seven to eight 4" square waffles
Nutrition information


Choose your measure:

  • 1 1/2 cups King Arthur Sprouted Wheat Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 large egg
  • 1 1/4 cups lukewarm milk
  • 5 1/3 tablespoons melted butter or vegetable oil


  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  2. In a separate bowl or large measuring cup, whisk together the egg, milk, and melted butter (or oil).
  3. Add the liquid ingredients to the dry, stirring just until combined; it's okay if the batter is a little lumpy.
  4. Let the batter rest for 10 minutes while you preheat a waffle iron.
  5. Place a rack on a baking sheet, put it in the oven, and preheat it to 200°F.
  6. Grease the hot waffle iron and cook according to the manufacturer's instructions, until the waffle is golden brown.
  7. Transfer the finished waffles to the oven to keep warm while you cook the remaining batter.
  8. Leftover waffles can be frozen for a few weeks, and reheated in the toaster.

Nutrition Information

  • Serving Size 151g
  • Servings Per Batch 4 servings
Amount Per Serving:
  • Calories 330
  • Calories from Fat 160
  • Total Fat 18g
  • Saturated Fat 10g
  • Trans Fat 0.5g
  • Cholesterol 90mg
  • Sodium 590mg
  • Total Carbohydrate 38g
  • Dietary Fiber 6g
  • Sugars 8g
  • Protein 10g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.