Go Back
A plate with fluffy whole wheat waffles, topped with butter, maple syrup, strawberries, blueberries, blackberries and basil as garnish.
Print Recipe

Fluffy Whole Wheat Waffles

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Fluffy Whole Wheat Waffles, Healthy Waffels, Whole Wheat Waffles
Servings: 12 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.