These fluffy whole wheat waffles have a lightly crisp edge with an incredibly soft and tender center. They come together quickly with wholesome ingredients for an impressive breakfast everyone in your family will love.
Homemade waffles are incredibly easy, healthy, delicious and customizable. They require a handful of basic ingredients you probably already have on hand. I like to use freshly milled flour to make these even more nutritious. Additions like blueberries or chocolate chips make these even more irresistible. Our favorite way to serve these, is with butter, maple syrup, fresh berries, or a generous dollop of homemade whipped cream on top. You can even drizzle raw honey and nut butter. Or slather on homemade jam. As you can see, the options are endless.
This recipe utilizes whole wheat flour. I prefer to mill my flour at home to maximize nutrition. Freshly milled flour preserves nutrients, as the vitamins and oils degrade over time, once the grain is ground. Freshly ground flour also retains all of the grains natural fiber which significantly aids in digestability. Lastly, the flavor is unmatched. Freshly milled whole wheat waffles provide a rich and nutty flavor.
Homemade waffles are incredibly easy. They are great for any day of the week. However, I always make a double batch of these waffles, to store in the freezer for meal prep. These taste amazing warmed up in a toaster on a busy morning, while rushing out the door. Make these once, and you will never buy waffles from the store again.
WHY YOU’LL LOVE THIS RECIPE
- Wholesome Ingredients: Made with whole wheat flour, butter milk, butter, and honey. Real unrefined ingredients that are nourishing, hearty and offer great nutritional value.
- Perfect Texture: Lightly crisp edge with tender and fluffy interior for ultimate satisfaction.
- Quick and Easy: These whole wheat waffles come together in minutes for a quick and hearty breakfast (or breakfast for dinner).
- Great for Meal Prep and Freezing: Make a double batch and freeze half to enjoy an easy breakfast all week long.
INGREDIENTS
- Whole Wheat Flour: Freshly milled soft white wheat, hard white wheat, regular whole wheat or white whole wheat flour all work great in this recipe.
- Butter Milk: For the liquid base. Butter milk gives a fluffier, tangier, and richer taste, however whole milk, coconut milk, and nut milk can also be used.
- Eggs: The foundation for perfect texture, acts as a binding agent.
- Butter: We prefer these with butter, but coconut oil also tastes great.
- Honey: To lightly sweeten the waffles
- Vanilla: For additional flavor and aroma.
- Baking powder: To leaven.
- Salt: For flavor.
Tools You May Need
- Grain Mill: We love our Mockmill and use it a few times a week.
- Waffle Iron: Our favorite waffle maker. It comes with Belgian and Classic waffle plates that are also dishwasher safe.
HOW TO MAKE WHOLE WHEAT WAFFLES
Prepare the dry ingredients: In a large mixing bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk together, then set aside.
Prepare the wet ingredients: In another large bowl (or large measuring cup with a spout), combine buttermilk, eggs, melted butter, honey and vanilla extract. Whisk together until ingredients are well incorporated.
Make the batter: Add the dry ingredients into the wet ingredients and stir together just until combined. Do not over-mix. Some small lumps are ok. Let the batter rest for 5-10 minutes.
Prepare the Griddle: Grease the preheated waffle maker with butter or cooking spray, if your waffle maker if not non-stick. Pour about ½ cup of batter into each well of the waffle iron (could be more to less depending on the size of your waffle iron) and close the lid.
Cook the Waffles: Cook waffles until crisp and cooked through, about 5 minutes. Follow the instructions of your waffle maker.
Serve and Enjoy: Serve waffles immediately while warm with your choice of toppings.
TIPS
- Avoid over-mixing the batter. Mix all ingredients just until combined for the fluffiest waffles.
- Let the batter rest. Don’t skip this step as whole wheat flour needs time to soften in order to produce a tender waffle.
- For crispier waffles, cook batter for a minute longer, for a softer edge cook the waffles for a minute less.
- Place cooked waffles on a cooling rack to prevent them from becoming moist from trapped steam.
ALTERNATIVE ADD-INS & VARIATIONS
- Blueberry Waffles: Add a handful fresh blueberries to each waffle after pouring it onto the griddle. I recommend fresh fruit, as frozen fruit can add too much moisture and make the waffle soggy.
- Chocolate Chip Waffles: Sprinkle chocolate chips to each waffle after pouring it onto the griddle.
- Savory Waffles: Omit the honey and vanilla. Add 1/2 cup of shredded cheddar cheese, bacon bits or chopped jalapeños into the batter for a spicy kick.
Topping Ideas
Serve these Fluffy Whole Wheat Waffles warm with maple syrup and fresh fruit or try:
- Salted butter with a drizzle of honey.
- Jam: raspberry, blueberry, apricot. My favorite is homemade black current jam.
- A generous dollop of homemade whipped cream.
FAQs
Can I freeze Whole Wheat Waffles?
Yes! Let the waffles cool completely, then transfer to a freezer safe bag or container. For best texture and flavor, freeze for up to 3 months. Reheat waffles in a toaster oven until warmed through.
Can this recipe be made dairy free?
Yes. Substitute the milk for your favorite dairy free alternative and use coconut oil instead of butter.
MORE GREAT RECIPES TO ENJOY:
If you make these Whole Wheat Waffles, I’d love to hear how they turned out! Please share your thoughts in the comment section below.
Fluffy Whole Wheat Waffles
Equipment
- 1 Waffle Griddle
Ingredients
- 2 cups whole wheat flour 280 grams
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 1¾ cups buttermilk
- 2 eggs
- 6 tbsp unsalted butter, melted
- 2 tbsp honey
- 1 tsp vanilla extract
Instructions
- Preheat waffle griddle to medium high heat. Preheat oven to 200℉. Place a cooling rack on a baking tray and set aside.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk together, then set aside.
- In another large bowl (or large measuring cup with a spout), combine buttermilk, eggs, melted butter, honey and vanilla extract. Whisk together until ingredients are well incorporated.
- Add the dry ingredients into the wet ingredients and stir together just until combined. Do not over-mix. Some small lumps are ok. Let the batter rest for 5-10 minutes.
- Grease the preheated waffle maker with butter or cooking spray, if your waffle maker if not non-stick. Pour about ½ cup of batter into each well of the waffle iron (could be more to less depending on the size of your waffle iron) and close the lid. Cook waffles until crisp and cooked through, about 5 minutes. Follow the instructions of your waffle maker.
- Transfer cooked waffles onto the wire cooling rack and keep warm in the preheated oven as you cook the rest of the waffles. Repeat until all waffles are cooked.
- Serve waffles immediately while warm with your choice of toppings.
Notes
- If using fresh milled flour: I recommend weighing the flour using a kitchen scale, instead of using volume measurements. Fresh milled flour is fluffy and not as compacted as bagged flour from a store. Grain mills and milling settings also vary greatly. Therefore, for the most predictable and delicious waffles, please use a kitchen scale.
- Do not over mix: stir batter just until combined for fluffiest most tender waffles.
- Let the batter rest: this allows the flour to absorb the moisture, allows the gluten stands to relax, and helps air bubbles redistribute into smaller more uniform ones, creating a tender and fluffy waffle.
- Buttermilk substitute: whole milk may be substituted for buttermilk, but will produce less tangy results. To make buttermilk at home, add 2 tbsps of lemon juice or vinegar, to 2 cups of whole milk. Whisk together, and allow to rest for 5 minutes before using.
- Storage instructions: allow waffles to cool completely before storing. Transfer waffles into an airtight container to store in the refrigerator for up to 3 days. Or transfer waffles to a freezer safe container or bag, and store in the freezer for up to 3 months. Reheat waffles in a toaster oven until warm and crisp.
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