I have a fabulous recipe that I use, and often use some King arthur Flour's White Whole Wheat flour in it...as part of or all of the flour, depending on how much I feel like that day, and it still tastes great! And an idea would be to start out with perhaps a quarter or a half of the white whole wheat flour and then work your way up to totally the white whole wheat. It's still whole grain, but milder in taste and weight.
Here's the recipe:
Buttermilk Waffles (makes 3-4, depending on the size of the waffle iron):
The secret to great waffles is a thick batter, so don't expect a pourable one. The optional dash of cornmeal adds a pleasant crunch to the finished waffle. The recipe can be doubled or tripled. Make toaster waffles out of leftover batter, undercook the waffles a bit, cool them on a wire rack, wrap them in plastic wrap and freeze. Then pop them in the toaster for quick breakfast.
1 cup unbleached all-purpose flour
1 tablespoon cornmeal (optional)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, separated
7/8 cup buttermilk
2 tablespoons unsalted butter, melted and cooled
1. Heat a waffle iron. Whisk the dry ingredients together in a medium bowl. Whisk the egg yolk with the buttermilk and melted butter.
2. Beat the egg white until it just holds a 2-inch peak.
3. Add the liquid ingredients to the dry ingredients in a thin, steady stream while mixing gently with a rubber spatula. (Do not add liquid faster than you can incorporate it into the batter.) Toward the end of mixing, use a folding motion to incorporate the ingredients. Gently fold the egg white into the batter.
4. Spread an appropriate amount of batter onto the waffle iron. Following the manufactorer's instructions, cook the waffle until golden brown, 2-5 minutes. Serve immediately. In a pinch, you can keep waffles warm on a wire rack in a 200-degree oven for up to five minutes.
Hope that helps! (this is from The New Best Recipes, by the editors of Cooks Illustrated)