This recipe for fluffy whole wheat waffles proves that a wholesome breakfast can be absolutely delicious. Made with 100% whole wheat flour, these waffles have hearty flavor, lightly crisp edges, and soft centers. They’re a feel-good weekend breakfast the whole family will love. Plus, they freeze and reheat beautifully, making them perfect for quick and easy weekday breakfasts.
I originally published this recipe in 2017, and I’ve since updated it with new photos and extra success tips for consistently excellent results.
I have to admit, I don’t whip out the waffle maker very often. But for special occasions, I love making classic buttermilk waffles, pumpkin waffles or gingerbread waffles.
Sometimes, though, we want something we can feel good about any day of the week. That’s exactly why I was excited to develop this recipe for fluffy whole wheat waffles.
Whole wheat doesn’t have to mean dense or boring. These waffles bake up golden with lightly crisp edges and a soft, tender center… so delicious they feel like an indulgence, even though they’re made with 100% whole wheat flour.
How do we achieve that? The secret to fluffy whole wheat waffles is balancing the whole wheat flour with enough moisture, fat, and leavening so the waffles cook up crisp on the outside and tender inside, not dense or heavy.
One reader, Austin, commented: “These were FANTASTIC. I subbed brown sugar for honey. We topped them with homemade whipped cream. Best breakfast ever! ★★★★★”
Another reader, Paula, commented: “These waffles are truly the best I’ve ever had…. Thanks to this recipe we’ll be having waffles way more frequently. Wow! ★★★★★”
Another reader, Terry, commented: “I’ve made these several times. They are a family favorite. I also freeze them and pop them in the toaster on a busy morning and they work wonderfully. ★★★★★”
Why You’ll Love These Whole Wheat Waffles:
- Naturally wholesome & extra satisfying: Made with 100% whole wheat flour.
- Perfect texture: Buttermilk keeps the waffles tender, while baking powder gives a lift to keep them light.
- A perfect base for toppings: Use your favorite.
- Great for freezing and meal prep: Make a batch ahead of time and freeze for easy breakfasts during busy weeks.
Ingredients You Need & Why
Just like my whole wheat pancakes recipe, the secret to fluffy 100% whole wheat waffles lies within the careful ratio of ingredients.
- Whole Wheat Flour: I use 100% whole wheat flour, but feel free to use white whole wheat flour if you’d prefer a slightly lighter flavor and color.
- Baking Powder: This is the primary leavening that helps the waffles rise and stay light instead of dense.
- Cinnamon + Salt + Vanilla: Flavor enhancers extraordinaire!
- Butter: Key for flavor as well as texture.
- Eggs: Eggs not only bind everything together, they also help make these whole wheat waffles light and fluffy.
- Brown Sugar: Use just a bit of brown sugar for necessary sweetness. If an unrefined sugar sounds better to you, I’ve tried these with coconut sugar, honey, and maple syrup. All very good! Especially the maple syrup—extra maple flavor in your stack!
- Buttermilk: Buttermilk adds richness and tenderness, but you could also use whole milk or a nondairy milk to make this easy buttermilk substitute.
How to Make Whole Wheat Waffles
These whole wheat waffles come together quickly with a simple two-bowl method—whisk the dry ingredients, whisk the wet ingredients, then combine and cook in your waffle iron. Easy!
Make sure you preheat the waffle iron and grease it before using. The amount of batter per batch depends on the size of your waffle iron, so follow your particular waffle iron’s instructions.
- Here’s the waffle maker I own and love.
- And this waffle maker is another great choice. (It’s what I used for the pictured waffles!)
Close the lid and cook the waffles until golden and crisp. All waffle makers are different, so check your waffle maker’s instructions for suggested cook time.
Then repeat with the remaining batter:
Classic & Creative Topping Ideas
Serve warm with your favorite toppings, like the classic maple syrup or whipped cream, or try something new:
Yes. Let the waffles cool completely, then freeze them in a freezer-safe bag for up to 3 months. Reheat in a toaster or toaster oven until warm and crisp.
For the crispiest reheated waffles, reheat them in a toaster or toaster oven until warmed through. This helps bring back their crisp edges!
Yes, but I think you’ll enjoy my whole wheat pancakes even more (which are formulated to be pancakes!).
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Description
Made with 100% whole wheat flour, these waffles bake up golden with crisp edges and a soft, fluffy center. A wholesome breakfast that freezes and reheats perfectly.
- Preheat waffle maker on medium-high heat. Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet; set aside.
- In a large bowl, preferably with a pour spout, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In another large bowl, whisk together the melted butter, eggs, and brown sugar. Whisk in the buttermilk and vanilla until combined. Pour the wet ingredients into the dry ingredients, and then whisk gently until combined. Do not over-mix. Some small lumps are OK.
- Grease the preheated waffle maker (I use nonstick spray). Pour about 1/3 cup of the batter into each well of the waffle maker (could be more or less, depending on the size of your waffle maker) and close the lid. Cook the waffles until crisp, about 4–5 minutes. (Follow the cooking instructions for your waffle maker.) Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
- Serve the waffles immediately with your choice of toppings.
Notes
- Make Ahead & Freezing Instructions: Waffles are best enjoyed freshly made. I recommend freezing any leftover waffles. To freeze, let the waffles cool completely, then freeze them in a freezer-safe bag for up to 3 months. Reheat in a toaster or toaster oven until warm and crisp.
- Special Tools (affiliate links): Mixing Bowls | Whisk | Waffle Maker or Round Waffle Maker
- Sugar: Instead of brown sugar, try coconut sugar, maple syrup, granulated sugar, or honey. Do not skip the sugar; the waffles will taste bland and dry.
- Buttermilk: You can substitute whole milk for buttermilk if desired. Acidic buttermilk isn’t needed in order for the waffles to rise since we’re using baking powder. However, if you’d like the tangy flavor, which I highly recommend, you can make your own buttermilk substitute. Add 1 Tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 and 3/4 cups. Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk is best for the DIY sour milk substitute because you’ll get the best, fluffiest, richest tasting waffles. However, lower-fat or nondairy milks can work in a pinch.
- Waffle Maker: You can use this recipe in either a Belgian or traditional waffle maker or iron. The batter amount to use for each waffle and cooking time in the recipe are just suggestions. Follow the cooking instructions for your specific waffle maker.
- Can I make these as pancakes? Yes, but I think you’ll enjoy my whole wheat pancakes even more (which are formulated to be pancakes!).
Nutrition
- Serving Size: 1 waffle
- Calories: 207
- Sugar: 5.2 g
- Sodium: 173.9 mg
- Fat: 9.8 g
- Carbohydrates: 25.1 g
- Protein: 6.6 g
- Cholesterol: 63.6 mg
