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Start your morning right with these light, yet crispy whole wheat waffles! Made with 100% whole grains and no added sugar, these waffles are filled with fiber and whole grains for a wholesome start to any day.
My Go-To Waffle Recipe
While I'll never turn down a stack of whole wheat pancakes or a hearty slice of French toast, waffles will always have my heart. There's just something magical about those crisp edges, contrasted with a tender interior, and plenty of nooks and crannies to catch all that maple syrup or melted butter.
So when I can enjoy a waffle that is both good and good for you, I am all in! And that is exactly what this whole wheat waffle recipe delivers. Tender, delicious waffles that are filled with whole grains AND completely sugar free (no refined or natural sugars added).
Whether you enjoy them fresh off the waffle iron, stash a batch in the freezer for busy mornings, or get creative and use them as the base for a sweet or savory sandwich (peanut butter and banana anyone?), this simple whole wheat waffle recipe is one you'll turn to again and again.
Happy Cooking! xo Kristen
Notes on Ingredients
These whole wheat waffles are made with very basic ingredients, but I have a few tips provided below to help you make the right selection. You will also find dietary modifications in the recipe card for egg-free and dairy-free wheat waffles.
- Flour: This recipe is designed for using 100% whole wheat flour for a dose of whole grains and fiber. That said, this recipe successfully works using whole white wheat flour, all-purpose flour, or even a 1:1 gluten-free flour blend.
- Oil/Butter: Canola oil, melted and cooled coconut oil, or melted and cooled butter work equally well. If desired, you can replace half the oil with applesauce or plain Greek yogurt for a lower-fat option.
- Buttermilk: Buttermilk is a crucial ingredient for fluffy waffles. It reacts to the baking soda to form bubble keeping the batter light and airy. I have provided instructions below for homemade buttermilk using lemon juice or vinegar mixed with milk of choice.
Homemade Buttermilk
No buttermilk on hand? No problem! For this waffle recipe, add 1 tablespoon of distilled white vinegar, apple cider vinegar, or lemon juice to a large glass measuring cup. Add enough milk (dairy or non-dairy) to equal 3 ½ cups. Let it sit for 5 minutes and use as recipe directs.
How to Make Whole Wheat Waffles
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Batter. To ensure an evenly combined batter and light crumb, it is best to combine the wet and dry ingredients separately and then gently combine the two together in the larger bowl until the flour is just fully moistened.
Kristen's Tip
If using melted butter or coconut oil in the waffle batter, let it cool before whisking it with buttermilk and eggs. We don't want to scramble those eggs!😉
- Rest the Waffle Batter. Just like crepes, it is best to let the waffle batter rest to allow time for the gluten to relax, which will ensure tender, fluffy waffles--even when working with whole wheat flour. Let the waffle batter rest for at least 10 minutes at room temperature, or up to overnight in the refrigerator. T
- Add Batter to Waffle Iron. I recommend using an ice cream scoop, measuring cup, or ladle to transfer the waffle batter to the waffle iron, being sure to pour the batter in the center of each waffle plate This cuts down on mess AND ensures each waffle is the same size.
How Much Batter Per Waffle?
How much batter you need per waffle will vary based on the waffle iron used. While most standard-size waffles use ⅓-½ cup of batter per waffle, it is best to refer to your machine's instructions to determine how much batter to use per waffle plate.
- Cook Until Golden. Follow the instructions that came with your waffle maker to determine the length of cooking time for each batch of waffles (or until you see the red light turn green.) You are looking for them to be set and golden, which is typically 3-4 minutes per waffle.
How to Keep Waffles Warm for Serving
You likely won't have a waffle iron large enough to make more than a couple of waffles at once. Therefore, you likely will want to keep your waffles warm until you have completed cooking them
- Preheat an oven to 200℉ (95℃).
- Line a baking sheet with a cooking rack. The cooking rack allows the air to evenly circulate the waffles, keeping the bottom of the waffles crisp as they are held warm.
- As the waffles finish cooking, transfer them to the prepared baking sheet in the oven. Continue to add waffles to the baking sheet until all of the waffles are prepared.
Serving Suggestions
You can keep it classic and serve these whole wheat waffles with maple syrup, or use one of the following ideas to put a unique spin on your waffle breakfast (or lunch or dinner!)
- Top the waffles with fresh fruit and whipped cream.
- Slather the waffles with nut butter and sliced bananas or chia jam--my personal favorite.
- Use these wheat waffles as a unique base to a turkey or ham sandwich.
- Use these waffles as the base of savory breakfast and top with smashed avocado and a poached egg.
- Top the waffles with fried chicken, or baked and breaded chicken tenders and hot honey for a spin on Chicken and Waffles.
- Or use the waffles as base for a delicious dessert and top with vanilla ice cream and hot fudge or chocolate syrup.
How to Freeze Waffles
Waffles freeze and reheat exceptionally well, making them the perfect recipe to prep in bulk. Plus having whole wheat waffles stashed in the freezer makes eating a wholesome breakfast that much more attainable--even on busy mornings!
- Prepare the waffles as directed, place on a cooling rack, and cool to room temperature.
- Once cooled, place the waffles in a single layer on a baking sheet and place into the freezer for 30-60 minutes to flash freeze. This prevents the waffles from sticking together and allows the waffles to be removed from the freezer one at a time.
- Once frozen to the touch, place the waffles into a freezer-safe container or storage bag. Store in the freezer for up 3 months.
- To reheat frozen waffles it is best to toast individually in a toaster or toaster oven.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Whole Wheat Waffles
Video
Ingredients
- 3 cups whole wheat flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ½ teaspoons baking powder
- ½ cup melted coconut oil or melted unsalted butter
- 4 large eggs
- 3 ½ cups buttermilk, see note for homemade buttermilk
Instructions
- In a large bowl, whisk together the 3 cups whole wheat flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, and 2 ½ teaspoons baking powder until well combined.
- In a separate bowl, whisk together the cooled ½ cup melted coconut oil or melted unsalted butter with 4 large eggs and 3 ½ cups buttermilk until well combined. Add to the dry ingredients and mix until thoroughly incorporated. Be careful to not overmix to prevent your waffles from getting tough. Set the waffle batter aside to rest while the waffle iron is heating up.
- Preheat the waffle iron according the manufacturer's instructions. If planning to keep waffles warm between batches, preheat the oven to to 200℉ (95℃) and line a rimmed baking sheet with a baking rack.
- Once the waffle iron is heated, brush or spray each waffle plate with canola oil, coconut oil, butter, or cooking spray. Ladle about ⅓ cup of the batter (or the amount called for per your manufacturer) onto the center of each grid on the waffle iron. Close waffle maker and cook according to the manufacturer's instructions.
- Once the waffles are finished cooking, remove them with a silicone spatula or wooden chopsticks from the waffle maker and transfer them to the prepared baking sheet. Hold warm in the oven while you finish cooking the remaining waffles.
- Serve with any topping you desire.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2017 and updated in 2025.
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.