Name: Whole Wheat Waffles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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)

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Start your morning right with these light and fluffy whole wheat waffles! Made with 100% whole grains and no added sugar, these wheat waffles make a wholesome start to any day!

3 whole wheat waffles on white plate topped with berries and maple syrup.

While whole wheat pancakes and French toast are undeniably delicious, my heart belongs to waffles.

From the crispy edges to the light and fluffy interior, waffles have the perfect textural contrast. And those nooks and crannies that capture melted butter and maple syrup--swoon! Whether serve with a honey lime fruit salad and a side of candied maple bacon or simply doused in maple syrup, you just can't go wrong with a good waffle. And this recipe for Whole Wheat Waffles is the best!

Wholesome Waffles

While I believe everything, even decadent breakfast recipes like Cinnamon Rolls and Bananas Foster French Toast, deserve to be enjoyed, I do prefer to start off MOST mornings, especially weekday mornings, with a wholesome, fiber-rich breakfast, like these wheat waffles, to power me (and my family) through the morning.

This recipe for whole wheat waffles leaves out the sugar and swaps out the refined flour for whole wheat flour. And don't worry, I have perfected the ratio to ensure that even though these waffles are made with 100% whole grains, they are still still tender and delicious. They are truly are a perfect choice for any day of the week!

Tips for Making Tender Whole Wheat Waffles

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Don't Overwork the Waffle Batter

We have all heard not to overmix pancake or cake batter, as that can yield a dense, tough end product. The same is true for waffles, especially when using whole wheat flour. To prevent overmixing the waffle batter, I suggest combining the wet and dry ingredients separately and then gently folding them together until the flour is fully moistened.

Waffle Batter whisked together in large mixing bowl.

Rest the Waffle Batter

After preparing the batter, let it rest for at least 10 minutes, or up to overnight in the refrigerator. Resting the whole wheat waffle batter allows the flour to absorb the wet ingredients and the gluten to relax, which will help your waffles be tender and fluffy, even when working with whole wheat flour.

Ladle the Batter Evenly

I recommend referring to your waffle iron's instructions to determine how much batter to use per waffle plate. Then using a ladle or a measuring cup, pour that amount into the center of each greased waffle plate. This will help to ensure you have full, fluffy, evenly-sized waffles.

Cook Until Golden

Follow the instructions that came with your waffle maker to determine the length of cooking time for each batch of waffles. You are looking for them to be set and golden, which is typically 3-4 minutes per waffle.

Whole wheat waffles on waffle iron after being cooked.

∗ 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 degrees F.
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 are finished 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.

How to Serve Whole Wheat Waffles

Keep it classic and serve these waffles with pure maple syrup.
Top the waffles with fresh fruit and whipped cream.
Slather the waffles with nut butter and sliced bananas for an added boost of protein and a serving of fruit.
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, chocolate syrup, and whipped cream.

How to Store Waffles

Refrigerate: Allow the leftover waffles to cool to room temperature. Once cooled, transfer the waffles to an airtight container and store in the refrigerator for up to for 5 days. Toast the waffles in a toaster or toaster oven until crispy and warmed through.
Freeze: Once the waffles have cooled, place them on a cookie sheet in the freezer in a single layer until flash-frozen. Once frozen solid, place the waffles into a freezer container for storage. This allows the waffles to be removed from the freezer one at a time. To reheat frozen waffles it is best to toast individually in a toaster or toaster oven.

Recipe Modifications

Gluten-Free Waffles: Using a 1:1 gluten-free flour blend in place of the whole wheat flour will work successfully in this recipe.
No Buttermilk? If you don't have buttermilk, add one tablespoon vinegar or lemon juice to a glass measuring cup and then fill the measuring cup up to 3-½ cups with milk of choice.
Egg-Free Waffles: Mix together ¼ cup ground flaxseed with ¾ cups of water to equal the 4 eggs used in this recipe.
Dairy-Free Waffles: Make homemade dairy-free buttermilk by mixing 1 tablespoon of vinegar or lemon juice with 3-½ cups of non-dairy milk.
Low-Fat Waffles: To keep these waffles lower in fat, replace half the oil with applesauce or plain Greek yogurt.

More Delicious Breakfast Recipes

If you tried this recipe for Homemade Whole Wheat Waffles, I would love for you to leave a comment and review below.

Whole Wheat Waffles

Made with 100% whole grains and no added sugar, these wheat waffles make a wholesome start to any day! These waffles are easy to make, freezer-friendly, and undeniably delicious!

5 from 30 votes

Print Pin Rate

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 225kcal

Author: Kristen Chidsey

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 flour, salt, baking soda, and baking powder until well combined.
In a separate bowl, whisk together the melted butter (or coconut oil) with the eggs and 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℉ 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 Needed

Notes

Homemade Buttermilk: If you don't have buttermilk, add one tablespoon vinegar or lemon juice to a large glass measuring cup and then fill the measuring cup up to 3-½ cups with milk of choice.

Dairy-free Waffles: Use nondairy milk to make homemade buttermilk, along with melted coconut oil or canola oil in place of the butter.

Egg-Free Waffles: Combine ¼ cup ground flaxseed with ¾ cups of water and let sit for 15 minutes. Use in place of the 4 eggs.

Gluten-Free Waffles: I have used a 1:1 gluten-free flour blend with success to make gluten-free waffles using this recipe.

Store: Waffles can be stored in the refrigerator for up 4 days or frozen for up to 3 months. They are best reheated in a toaster or toaster oven.

If you would like to have sweeter waffles, feel free to add 2-3 tablespoons of maple syrup to the batter.

Nutrition

Course Breakfast

Cuisine American

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This post was originally published in 2017 then updated in 2020 and 2024 with new tips and photos.

Comments

5 from 30 votes (16 ratings without comment)