Whole-Wheat Corn Waffles Recipe

These wholesome waffles have a wonderful crunch and a deep, grainy flavor. They’re great with warm maple syrup over the top and a little plain yogurt on the side.

From "Maple Syrup Cookbook"
June 2016

  • Spring-loaded glass dispenser of warm syrup
    Waffles made with cornmeal and whole-wheat flour pair perfectly with sweet maple syrup.
    Photo by Michael Piazza
  • Maple Syrup Cookbook cover
    With over a hundred recipes, Ken Haedrich’s "Maple Syrup Cookbook" will have you ready for breakfast, as well as every other meal of the day.
    Cover courtesy of Storey Publishing
  • Spring-loaded glass dispenser of warm syrup
  • Maple Syrup Cookbook cover

Yield: 4-5 servings

Just the thought of warm, flowing maple syrup would have anyone’s mouth watering for a full breakfast topped with that amber goodness. With over a hundred recipes (complete with full-color pictures), Ken Haedrich’s Maple Syrup Cookbook (Storey Publishing, 2015) will have you ready for breakfast, as well as every other meal of the day. Soups, appetizers, dinners and desserts are all elevated by this key ingredient’s unique flavor, and easy recipes like these provide unforgettable new ways to satisfy any craving for natural, healthy maple syrup.

Waffle Thoughts

There are certain things I like more about waffles than pancakes, the main thing being that they aren’t so fussy. You can make up a batch of waffles and hold them in the oven on a wire rack for a reasonable amount of time — up to 15 minutes, say, at about 250 degrees F — without having them turn to rubber like pancakes will. Waffles even taste great at room temperature, or slightly warm; pancakes don’t. Therefore, leftover waffles are never a problem. You can even pop them in the toaster the next day to warm them up, and they’ll regain at least some of their crispness. They’re not quite the same as fresh, but you could do much worse.


• Butter for greasing waffle iron
• 1-1/2 cups whole-wheat flour
• 1/2 cup cornmeal, preferably stone-ground
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 2 eggs
• 2-1/3 cups milk
• 1/2 cup (1 stick) butter, melted, or part butter and part vegetable oil
• Warm pure maple syrup for drizzling on top
• Plain yogurt for topping, optional


1. Preheat a waffle iron and butter it lightly.

2. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Toss to mix.

3. In a separate bowl, beat the eggs lightly. Whisk in the milk and butter. Make a well in the dry ingredients, then pour in the egg mixture. Whisk briefly, just until blended. Let the batter stand for several minutes.

4. Cook the batter in the prepared waffle iron until crisp and golden, about 2 minutes. Keep warm.

5. Repeat with the remaining batter. Serve with warm maple syrup and yogurt, if desired.

More from The Maple Syrup Cookbook

Candied Popcorn and Nuts Recipe
Pumpkin Soup Recipe
Maple Syrup Candy Recipe
Homemade Maple Butter Recipe
Roasted Pepper and Chickpea Salad Recipe

Excerpted from The Maple Syrup Cookbook, 3rd Ed. (c) Ken Haedrich. Photographs by (c) Michael Piazza Photography. Used with permission of Storey Publishing.

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