Whole Wheat Sweet Potato Waffles Recipe

Name: Whole Wheat Sweet Potato Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups white whole wheat flour; 1/4 cup unbleached cane sugar; 1 tablespoon aluminum free baking powder; 1/2 teaspoon kosher salt; 1/2 teaspoon cinnamon; 1 cup milk; 1/2 cup sour cream; 1/2 cup sweet potato, mashed baked; 4 tablespoons unsalted butter, melted; 3 large eggs, at room temperature; 1/3 cup pecans, finely chopped (optional)

Servings: persons

1 1/2 cups white whole wheat flour
1/4 cup unbleached cane sugar
1 tablespoon aluminum free baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1 cup milk
1/2 cup sour cream
1/2 cup sweet potato, mashed baked
4 tablespoons unsalted butter, melted
3 large eggs, at room temperature
1/3 cup pecans, finely chopped (optional)

1
1. Pre-heat your waffle iron.
2
2. Combine all of the dry ingredients in a large bowl. Whisk until well combined.
3
3. Separate the egg yolks from the whites, reserve both.
4
4. In a medium bowl, combine the milk, sour cream, mashed sweet potato, melted butter, and egg yolks. Whisk until well combined.
5
5. In a small bowl, beat the egg whites at a high speed for about two minutes. Stiff peaks should form when you lift the beaters. Set aside.
6
6. Pour the wet ingredients over the dry ingredients. Whisk until well combined, but do not over mix. The batter should be nearly smooth.
7
7. Fold in the beaten egg whites. If adding pecans, fold them in now.
8
8. The batter is now ready for the waffle iron.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups white whole wheat flour, 1/4 cup unbleached cane sugar, 1 tablespoon aluminum free baking powder, 1/2 teaspoon kosher salt, and more.

Yes, Whole Wheat Sweet Potato Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole Wheat Sweet Potato Waffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions