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These Whole Wheat Waffles prove you don't need white flour or added sugar to make a really good waffle. Made with 100% whole wheat flour and no added sugar, they cook up crisp around the edges with a light, tender center. Even better, these freeze beautifully, so I almost always make enough to stash a few away for busy mornings.
Whole Wheat Waffles at a Glance
- Prep: About 5 minutes + a 10-minute batter rest
- Texture: Crisp edges with a soft, fluffy center
- Key Ingredients: 100% whole wheat flour, buttermilk, & eggs
- Freezer-Friendly: Freeze cooked waffles for up to 3 months, then reheat straight from frozen in a toaster or toaster oven.
- Perfect For: Weekend breakfast or stocking the freezer for busy mornings
Kristen's Keys for Whole Wheat Waffles
Whole wheat waffles have a reputation for being dense, but they don't have to be. You don't need pastry flour, whipped egg whites, or any complicated tricks. These few simple steps make all the difference.
- Use buttermilk, homemade or store-bought. The acidity reacts with the baking soda to help keep the waffles light instead of dense. And please don't make a special trip to the store for it. Milk mixed with a little lemon juice or vinegar works beautifully.
- Let the batter rest for 10 minutes. Whole wheat flour benefits from a little time to hydrate. That short rest makes a noticeable difference in the tenderness of the finished waffles.
- Make sure the waffle iron is fully hot. A properly preheated iron helps the exterior crisp before the inside overcooks and dries out.
- Don't stack finished waffles. Place them on a wire rack over a sheet pan in a 200°F oven while you cook the remaining batches. Stacking traps steam, which is the fastest way to turn crisp waffles soft.
Happy Cooking! xo Kristen
5-Star Reader Review
I made a batch of these again today for my freezer. Makes a quick breakfast or even dinner for me. I was buying an expensive name-brand frozen protein waffle, but no more. These are easy, cost-effective, wholesome, and delicious! Thank you. -Kate
Notes on Ingredients
- Whole Wheat Flour: I developed this recipe specifically for regular 100% whole wheat flour, so you don't need whole wheat pastry flour or white whole wheat flour to keep the waffles tender. That said, I have also successfully made them with white whole wheat flour, all-purpose flour, and a 1:1 gluten-free blend.
- Buttermilk: If you don't have buttermilk on hand, add 3 tablespoons of distilled white vinegar, apple cider vinegar, or lemon juice to a large glass measuring cup. Add enough milk to equal 3½ cups. Let it sit for 5 minutes and use as the recipe directs. I often use almond milk, which lets you make dairy-free whole wheat waffles if needed.
- Oil or Butter: I have made this waffle batter using canola oil, melted butter, and melted coconut oil. I slightly prefer coconut oil for its rich, nutty undertones, but not enough that I won't happily use canola oil or butter when that's what I have on hand.
How to Make Whole Wheat Waffles
Before making the batter, prepare homemade buttermilk, if needed, and melt the coconut oil or butter. Then measure and combine the dry ingredients while those ingredients sit. This gives the milk time to react with the vinegar or lemon juice and lets the melted fat cool slightly before mixing it with the eggs.
- Combine dry ingredients. In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until evenly combined. No need to break out a sifter here.
- Whisk together wet ingredients. In a separate bowl, whisk buttermilk, eggs, and oil (or butter) until the eggs are fully broken down and everything is evenly combined.
- Combine wet and dry ingredients. Pour the buttermilk mixture into the dry ingredients, then gently fold or whisk together until the flour is moistened. A few lumps are fine. Don't aggressively mix here, or the waffles can turn out tough.
- Rest for 10 minutes. Let the batter sit at room temperature for 10 minutes. After about 5 minutes, I like to start preheating my waffle iron so it is ready when the batter is ready to cook.
- Portion batter. Use an ice cream scoop, measuring cup, or ladle to add the batter to the center of the waffle iron. It keeps the mess to a minimum and helps the waffles cook evenly. Most standard waffle makers use ¼ to ⅓ cup batter, but follow your manufacturer's recommendation.
- Cook until crisp. Cook until the waffles are deeply golden and the edges are crisp, usually 3-4 minutes.
- Transfer to the oven (if needed). As you remove the waffles from the waffle iron, place them on a wire rack over a sheet pan. Hold warm in a 200℉ oven while you finish cooking the remaining waffles.
- Serve. Drizzle with maple syrup or your favorite toppings and serve immediately.
Serving Suggestions
Because the batter isn't sweetened, these waffles work just as well with berries and maple syrup as they do with savory options, such as eggs and chicken. Below are a few of my favorite ways to serve them.
- Top the waffles with fresh fruit or strawberry chia jam and fresh whipped cream.
- My favorite is nut butter with sliced bananas.
- Top with an oven-poached egg or homemade sausage gravy for a savory breakfast.
- Make a version of chicken and waffles by topping the waffles with baked chicken tenders and drizzling with hot honey.
- Top with vanilla ice cream and homemade hot fudge for a decadent dessert.
Storage + Freezing Tips
If you have leftover waffles, I recommend freezing them rather than storing them in the refrigerator. Freezing helps preserve their texture, and they reheat beautifully in the toaster or toaster oven
- To Freeze: Cool fully on a wire rack, then transfer to a sheet pan and flash freeze for 30-60 minutes. Once frozen to the touch, place the waffles into a freezer-safe container or storage bag. Store in the freezer for up to 3 months.
- To Reheat: Individually toast from frozen in a standard toaster or toaster oven.
Whole Wheat Waffle FAQs
Overmixing the batter, skipping the rest, expired baking powder, or an underheated waffle iron are the most common culprits.
If you only have regular milk or non-dairy milk on hand, follow my instructions for making homemade buttermilk rather than using milk alone. The added acid reacts with the baking soda, which helps give the waffles their light texture.
Yes. You can safely let the batter rest at room temperature for up to 30 minutes before cooking.
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Whole Wheat Waffles
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Ingredients
- 3 cups whole wheat flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 2½ teaspoons baking powder
- ½ cup melted coconut oil, or canola oil or melted butter
- 4 large eggs
- 3½ cups buttermilk, see note for homemade buttermilk
Instructions
- In a large bowl, whisk together 3 cups whole wheat flour, ½ teaspoon kosher salt, 1 teaspoon baking soda, and 2½ teaspoons baking powder until evenly combined.
- In a separate bowl, whisk together the 4 large eggs and 3½ cups buttermilk. Add in ½ cup melted coconut oil and mix again to combine. Pour the wet ingredients into the dry ingredients and gently mix just until the flour is moistened. A few small lumps are fine. Avoid overmixing, which can make the waffles tough.
- Let the waffle batter rest at room temperature for 10 minutes, or up to 30 minutes.
- Preheat the waffle iron according to the manufacturer's instructions. If you plan to keep the waffles warm between batches, preheat the oven to 200°F (95°C) and set a wire rack over a rimmed baking sheet.
- Once the waffle iron is fully heated, lightly grease it if needed. Add about ⅓ cup of batter per waffle, or the amount recommended by your waffle maker, pouring it into the center of each grid. Close the waffle maker and cook until the waffles are deeply golden brown with crisp edges, about 3-4 minutes, or according to your manufacturer's instructions.
- Transfer the cooked waffles to the prepared wire rack and keep warm in the oven while you finish cooking the remaining batches. Do not stack the waffles, or the trapped steam will soften the edges.
- Serve with any topping you desire.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look amazing! And I love the healthy twists---I'll take mine with berries and cream!
Oh yes, berries and cream sound perfectly delightful Liz!
These waffles look delicious Kristen! I'm with you, waffles win over pancakes any day. I love that they are freezer friendly - I always make too many! Although keeping some for dessert with vanilla ice cream and caramel sauce sounds perfect ????
Thanks so much Charlotte!! And too many waffles is NEVER a bad thing 😉
Love how healthy and delicious these waffles sound, especially without any sugar added. I might add in a little vanilla because I love it. Thanks!
Vanilla would be fabulous in this batter for sure!
I love waffles so much and I even like to make extra to freeze 🙂
There are always extra in my freezer 🙂
These are just perfect. The recipe looks great. I'm so with you. I love a nice crunchy waffle.
Crunchy is where it is at!
These are just too perfect Kristen - and really, waffles don't need sugar added! I've been missing waffles for so long. It's easy to make them dairy-free, but with vegan requests and gluten-free needs from my husband, not a darn waffle won't stop sticking to the griddle (the griddle is stronger than the waffle!). I may have to sneak a batch of these just for myself 🙂
Oh you poor thing!! When we were gluten free and vegan I had to resort to buying a frozen product or buckwheat.....which was just not the same. You definitely need a batch in the freezer for yourself.
Hi Kristen,
What a hearty and satisfying treat for breakfast or brunch. My family will love this! Do you think this recipe will work with vegan egg replacer and almond or coconut milk? Thank you so much for sharing this healthy and delicious whole wheat waffle recipe at the Healthy, Happy, Green and Natural Party Blog Hop. I'm pinning and tweeting this recipe!
Deborah,
These absolutely work with egg substitute and any vegan milk. My nephew has a severe egg allergy and so I have personally made them with "flax" eggs and also with unsweeetened canned coconut milk...that coconut flavor is dynamite!! I am sure almond or soy milk would work as well. I will edit recipe to include notes to make vegan.