These easy Whole Wheat Waffles are crisp on the outside, tender on the inside, and full of that homemade waffle flavor we all love. They’re quick to make, freezer-friendly, and great to keep on hand when a homemade breakfast sounds good but time feels short.
This whole wheat waffles recipe will have you hunting down that old waffle iron that you know is in the back of the cabinet…somewhere. This classic recipe can be adapted in unlimited ways to make your breakfast more interesting!
I believe that all cooks, whether experienced or beginner, should have a collection of good, solid, basic recipes to build upon. I’m talking about recipes like a basic macaroni and cheese recipe, easy fried chicken, good green beans, and a basic chicken pot pie. This is another of those classics to add to your collection!
Recipe Snapshot
Cuisine: American
Cooking Method: Waffle Iron
Total Time: 25 Minutes
Servings: 10
Primary Ingredient(s): Eggs, buttermilk, whole wheat flour, butter
Skill Level: Easy
What You’ll Like About This Recipe
- These waffles are crispy and golden with a slightly nutty flavor from the whole wheat.
- Buttermilk keeps the texture soft and adds a gentle tanginess.
- Extra waffles freeze and reheat well.
Ingredient Notes
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- Whole wheat flour — Adds flavor and fiber. You can use white whole wheat for a milder taste.
- All-purpose flour — Keeps the texture soft and helps balance the density of the whole wheat.
- Buttermilk — Buttermilk is a natural tenderizer, which results in a lovely texture for these waffles. It also adds its signature tang to the batter.
- Baking powder and baking soda — These two leavening agents work together to give the waffles a lighter texture.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Whole Wheat Waffles
- Start by heating the waffle iron. Of course. Follow your manufacturer’s instructions for using your particular waffle iron.
- While the waffle iron is heating, add the eggs to a large mixing bowl and beat briefly using either a stand or hand-held mixer.
- Add all the remaining ingredients (buttermilk, flour, baking powder, soda, salt, and butter) and beat until smooth.
- Pour the batter from a measuring cup or pitcher onto the center of the hot waffle iron. For my waffle iron, I use just a little less than 1/2 cup for each waffle.
- Bake according to your waffle iron’s directions.
- Carefully remove the hot waffle from the iron.
- Repeat until all the batter is used.
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- Let the batter sit for 5 minutes before cooking. This gives the flour time to hydrate.
- Avoid overmixing. Stir just until combined to keep the waffles light.
- To keep cooked waffles warm while you finish the batch, place them in a low oven on a wire rack.
- Use a ladle or measuring cup to pour even amounts of batter each time.
Recipe Variations to Try
- Sprinkle 2 tablespoons of blueberries over the batter for each waffle as soon as it has been poured onto the iron.
- Add 1 cup grated cheddar cheese and 8 strips of crumbled bacon to the batter.
- Sprinkle coarsely chopped nuts over the batter on the waffle iron.
- Serve plain whole wheat waffles topped with strawberries and whipped cream.
How to Store and Reheat
Store leftovers in the refrigerator in an airtight container for up to four days. For best results, reheat in a toaster until warmed through and golden on the edges.
These waffles are perfect for freezing, making them a smart choice for meal prep or busy mornings. Once the waffles have cooled completely, place them in a single layer on a baking sheet and freeze until firm. This helps keep them from sticking together. Then transfer them to a freezer-safe bag or container. Store in the freezer for up to three months.
To reheat, place frozen waffles directly into a toaster or air fryer. They re-crisp nicely and taste almost freshly made. Avoid microwaving, as it tends to soften the texture.
Questions About Whole Wheat Waffles
You can, but the texture will be dense and heavy. Using a combination of whole wheat and all-purpose flour gives a nice balance of flavor and lightness.
You can create a buttermilk substitute if you don’t have any on hand. For each cup of buttermilk you need, place one tablespoon of lemon juice (or white vinegar) in a measuring cup, then fill with milk to reach one cup. Let it sit for about five minutes before using.
As each waffle is finished, place it on a wire rack set over a baking sheet in a 200-degree oven. This keeps them warm and prevents steam from softening the edges while you finish the batch.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Whole Wheat Waffles
Ingredients
- 2 eggs
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon soda
- ½ teaspoon salt
- 6 tablespoons butter melted
Instructions
- Heat a waffle iron.
- While the iron is heating, add the eggs to a large mixing bowl and beat briefly using either a stand or hand-held mixer.2 eggs
- Add remaining ingredients and beat until smooth.2 cups buttermilk, 1 cup all-purpose flour, 1 cup whole wheat flour, 2 teaspoons baking powder, 1 teaspoon soda, ½ teaspoon salt, 6 tablespoons butter
- Pour the batter from a measuring cup or pitcher onto center of hot waffle iron.
- Bake according to your waffle iron’s directions.
- Carefully remove the hot waffle from the iron.
- Repeat until all batter is used.
Notes
- Store leftover waffles in an airtight container in the fridge for up to four days. Reheat in a toaster or air fryer for best texture. If frozen, reheat straight from the freezer in the toaster until warmed through and crisp.
- Serve topped with butter and syrup or with strawberries and whipped cream.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on November 14, 2011. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Hi Lana, I don’t have a waffle iron so was wondering if I could make pancakes with the same batter?? What’s your take on this??
You probably could, but I haven’t tested it. Waffle batter has more fat than pancake batter, typically. I’d cut the butter in half, add a couple of tablespoons of butter, and some milk or water to thin it to a pancake batter consistency. Let me know how it works for you!
Waffles are one of my favorite breakfasts! I love that I can now make a healthier version of them :)
You are on a roll with my favorites, the pot pie now these, I love waffles just made pumpkin ones this weekend, love the homemade light kind these are perfection!
I must try this recipe. We bought a waffle iron years ago, tried making waffles twice then stopped! I’ll follow your photos, too. Yum perfect!
YUMMY!!! Reminds me of my dad who ate huckleberry waffles!
These look wonderful. I must ask… what waffle iron do you have? I have never owned one and am hoping for one as a holiday gift. I’d love your recommendation.
Rivki – Mine is a simple Cuisinart model. Here’s a link to it on Amazon: http://www.amazon.com/Cuisinart-WMR-CA-Round-Classic-Waffle/dp/B00006JKZN/ref=sr_1_1?ie=UTF8&qid=1321457069&sr=8-1
Thanks, Lana. Will check it out. And keep my fingers crossed that someone gets all the hints I’m dropping. :)
A classic recipe with a healthier twist! I love it. I bet buttermilk makes all the difference here. Yum!
The buttermilk really does make a big difference. Gives them that pleasant tangy-ness.
I love waffles. Ilove them with a whole bunch of butter and maple syrup in those crevices which means not often. But hey…won’t whole wheat mean they are good for me?
Oh, yes, of course! The whole wheat totally cancels out any toppings you put on them.
The girls were just asking for waffles this morning :) This recipe looks so easy! YUM!
So my mouth is watering. I want these for dinner!
Oh my boys are gonna love you! This is one of their all time fav’s and I don’t make waffles enough.
Blueberries and pecans sound great with these waffles, will have to try it!
I always thought waffles with bacon would be weird… but after my first bite, it all made sense! This looks healthy and YUMMY!
Southerners love sweet and salty together so the bacon with syrup is a huge favorite in our house. When we have pancakes and sausage, the grandkids dip their sausages into the syrup :-)
I have been resisting but I think this clinches it for me – I have GOT to get a waffle iron – these not only look but sound so delicious I don’t think I can wait any longer!!
Oh, you must have a waffle iron, Nancy! They’re very affordable and more versatile than you might think, too. Maybe Santa will bring you one :-)
These look fantastic and I like that you used some whole wheat flour in this recipe to make it healthier – I really wish I had a waffle iron.
And you know the whole wheat flour really gives them a pleasant, nutty flavor, too. We really like it.
We do waffles lots on weekends also. It’s not a week day kind of thing. My trick to know when they are done is to watch and to see when they stop steaming. Try it. Perfect every time.
And, I like them with mayhaw jelly. Plus bacon. Yeah!!
Miss P
You’re right! I should have mentioned about watching the steam to make sure they’re done. And what isn’t better with Mayhaw jelly and bacon?!?
Gorgeous breakfast!!!!
I could eat these every morning!
Wish I had time to make waffles every morning!