Whole Wheat Waffles

Crispy, golden whole wheat waffles made with buttermilk. An easy, wholesome breakfast you can prep ahead and freeze for busy mornings.

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

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.

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.