Whole Wheat Waffles
These whole wheat waffles are fluffy inside with lightly crisp edges. Made with simple pantry ingredients and perfect for an easy healthy breakfast.
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INGREDIENTS
- 1 ½ cups whole wheat flour, see notes
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons white sugar, or coconut sugar for a healthier twist
- 1 large egg, see notes
- 1 ½ cups buttermilk, see notes
- 1 teaspoon vanilla extract
- 5 tablespoons butter, melted and cooled
- or use ⅓ cup coconut oil, or olive oil
INSTRUCTIONS
- Preheat the waffle iron: Preheat your waffle maker according to the manufacturer’s instructions.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.1 ½ cups whole wheat flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, 2 tablespoons white sugar, ½ teaspoon salt
- Mix the wet ingredients: In another bowl, whisk together the egg, buttermilk, vanilla, and melted butter until smooth.1 large egg, 1 ½ cups buttermilk, 5 tablespoons butter, 1 teaspoon vanilla extract
- Optional step for fluffier waffles: Separate the egg first. Whisk the egg white until soft peaks form, then gently fold it into the batter as the very last step. This gives the waffles a lighter, airier texture.
- Combine the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. The batter should still look slightly lumpy. Overmixing develops the gluten and can make the waffles dense instead of fluffy.
- Rest the batter: Let the batter sit for 5–10 minutes before cooking. This helps hydrate the whole wheat flour and creates waffles with a softer interior and better texture.
- Prepare the waffle iron: Lightly brush the waffle griddle with butter or oil before the first waffle.
- Cook the waffles: Add about ¼ cup + 2 tablespoons batter for rectangular waffles like mine, or about ¼ cup batter for smaller irregular waffles. Cook according to your waffle maker instructions until golden brown and crisp outside.
NOTES
- These waffles are fluffy, but if you want those super thick café-style waffles, you’ll need a Belgian waffle maker with deep grids. Regular waffle makers naturally produce thinner waffles with crisp edges and a soft interior.
- *Flour: I like using a mix of 1 cup whole wheat flour + ½ cup all-purpose flour. You can also swap the all purpose flour to GF 1:1 blend. This gives the waffles a softer texture while still keeping that hearty whole wheat flavor. Using only whole wheat flour can make them slightly denser.
- Whole wheat flour I like and recommend: option 1 & option 2. Homemade GF flour recipe here.
- Buttermilk Substitute: No buttermilk? Use 1 ½ cups milk, but remove 1 ½ tablespoons of the milk and replace it with lemon juice or distilled white vinegar. Let it sit for 5–10 minutes until slightly curdled.
- *Egg: For extra fluffy waffles, whisk the egg white separately until lightly foamy before mixing it into the batter. This small step helps create a lighter, airier texture.
- Storage Tips:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freeze: Let waffles cool completely, then freeze in a single layer before transferring to a freezer bag. Freeze for up to 2 months.
- Reheat: Reheat in a toaster, air fryer, or oven for the crispiest texture. Avoid microwaving if possible because they soften quickly.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 218kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 44mgSodium: 494mgPotassium: 94mgFiber: 1gSugar: 2gVitamin A: 323IUCalcium: 119mgIron: 0.3mg
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