Whole Wheat Waffles

5 from 34 votes

These Whole Wheat Waffles are made with 100% whole wheat flour and no added sugar, yet still cook up tender inside with crisp edges. Freezer-friendly as well.

Prep Time5

Cook Time16

Rest Batter10

Total Time31

Course: Breakfast

Cuisine: American

Servings: waffles

Author: Kristen Chidsey

Equipment

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.

Video

Notes

Homemade Buttermilk: If you don't have buttermilk, add 3 tablespoons white vinegar, apple cider vinegar, or lemon juice to a large glass measuring cup. Add enough milk of choice to equal 3½ cups. Let sit for about 5 minutes before using.

Dairy-Free Waffles: Use non-dairy milk to prepare the homemade buttermilk and use melted coconut oil or canola oil instead of butter.

Gluten-Free Waffles: I have successfully made this recipe using a 1:1 gluten-free flour blend in place of the whole wheat flour.

Note on Cook Time: Plan on about 3-4 minutes per batch and 3-4 batches, depending on the size and style of your waffle maker.

Storage: Store leftover waffles in the refrigerator for up to 4 days or freeze for up to 3 months. For the best texture, reheat in a toaster or toaster oven.

For Sweeter Waffles: The base recipe contains no added sugar. If you prefer sweeter waffles, add 1-2 tablespoons maple syrup to the batter. No other ingredient adjustments are needed.

Nutrition