My husband grew up on these waffles. We were given a waffle maker for our wedding and used to make these waffles all the time together. Now when we make them we TRIPLE the recipe. The leftovers keep well for later. They are super easy to reheat in the microwave or toaster.

This is one of the best Myrna Ritz Approved recipes.

Also, who doesn’t love breakfast for dinner?

If you don’t have a waffle maker, get one ASAP! This one I use only costs $20 and works fantastic! We love it!

Buy a WAFFLE MAKER now and be ready to make these healthier waffles for dinner.

Start by separating the eggs into yolks and whites. Then measure the dry ingredients into a mixing bowl.

Mix the yolks into the dry ingredients, then add in the milk and oil. I use electric beaters or a hand blender till it looks like a thin cake batter.

Next, whip the egg whites till stiff and fluffy. I use electric beaters.

Carefully fold the whipped egg whites into the batter so the whites don’t break up. Expect the batter to double in volume. Use a larger bowl if needed.

Pour about 3/4 cup of batter into the center of the press, then carefully let the lid sit on top of the batter.

Our favorite toppings –

  • Butter & Syrup
  • Nut butters such as peanut, almond and hazelnut
  • Good jam or jelly
  • Fresh fruit or berries
  • Whipped cream

My personal favorite is some good Almond or Peanut Butter topped off with some homemade jam. It’s a delicious PB&J on some yummy whole wheat. It is very satisfying.

Extremely Light Waffles

Fluffy whole wheat waffles made with whipped egg whites. I always triple this recipe to get 14 Belgian sized waffles.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Bread, Breakfast, Brunch, Dessert
Cuisine American


  • Waffle Maker


  • 1 cup whole wheat flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons brown sugar
  • 2 eggs, separated
  • cup milk
  • ¼ cup canola oil or other flavorless cooking oil


  • Preheat waffle maker.
  • Suggested to double or triple and store leftovers in the fridge or freezer for quick breakfast leftovers.
  • Measure the dry ingredients into a medium sized mixing bowl. Sift or use a good whisk to move through and break up the ingredients.
  • Set the egg whites aside. Pour the yolks into the dry ingredients. Add the milk and oil.
  • Use electric beaters or a hand mixer to blend it all together till is the consistency of cake batter.
  • Whisk the egg whites till stiff. I use electric beaters.
  • Fold the stiff whites into the batter. Carefully so as to not break up the whites. Be prepared for the volume to double. You may need to transfer to a larger bowl.
  • Cook in a waffle maker. About ¾ cup of batter per waffle.
  • Serve with butter, syrup, nut butter, jam, fresh fruit, whipped cream etc.
  • Freeze in a single layer before stacking in a freezer bag and storing in the freezer. OR refrigerate in airtight bags or containers up to one week. Re-heat in the microwave or toaster.