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!
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.
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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.