Do you crave light, fluffy waffles with crisp edges like I do? Then you will love these Whole Wheat Buttermilk Waffles—a delicously healthier option for weekend breakfast feasts!
Not sure how to make whole wheat waffles taste as good as regular waffles? No worries! We’ll show you all the tricks for making healthier waffles irresistible!
I love it when healthier carb foods taste as good or better than the empty carb alternative. Yep, these have whole-grain goodness with a satisfying light texture you’ll love. Whether you’re meal-prepping for the week or enjoying a cozy brunch, these waffles will earn a place at the table.
Why Whole Wheat and Oat Flour?
Whole grains increase your fiber intake and contain more nutrients than refined white flour. In this recipe, we’re using white whole wheat flour and whole oat flour, which is milder in flavor and lighter in texture compared to traditional whole wheat.
But before you grab any whole wheat flour you find on the grocery shelf, hear me out. You want your family to LOVE your whole wheat waffles, but the heavy texture and wheat-y flavor of whole wheat can be a turn-off. That’s why you want white whole wheat flour for the lightest, most delicious waffles you can imagine.
Hard white wheat was developed by eliminating the genes for bran color through cross-breeding (not GMO), reducing the phenolic compounds and tannins. Less bitterness means baked goods have a less wheat-y taste and require less sweetener than red wheat to achieve optimal flavor.
White whole wheat flour + whole oat flour = tender, fluffy whole-grain waffles you’ll feel good about serving your family!
Make your own oat flour: Place whole rolled oats in the blender or food processor and blend into a fine flour, stopping to stir occasionally. This process takes about 30 seconds. 1 rounded cup of rolled oats = about 1 cup oat flour
Do I have to use Buttermilk?
Buttermilk’s acidity, in tandem with baking soda and baking powder, gives the waffles the lift you want for fluffy centers. Baking powder is activated by liquid and the heat of the waffle iron, while the acid from the buttermilk reacts to the baking soda, giving off carbon dioxide to produce a little extra lift.
This extra lift is especially helpful when using whole wheat flour and produces a sensationally light texture! It’s why no one would ever guess our Light & Buttery Sprouted Wheat Biscuits are made with 100% whole wheat.
Suitable Substitute for Buttermilk:
Add 1 tablespoon freshly squeezed lemon juice per cup of whole milk and allow to sit for a few minutes. The lemon will provide the acid you need for the recipe. PRO TIP: Fresh lemon juice is essential here—bottled lemon juice is so strong that the taste of lemon can overpower the tang you’re looking for in the recipe.
Can I use this recipe in my Belgian waffle maker?
Belgian waffles are traditionally made with a yeasted dough, which results in more rise and a lighter texture. The deep pockets of a Belgian waffle maker work best with this type of batter.
However, you can use our whole wheat waffle recipe to produce similar results by separating and whipping the egg whites as follows:
- WHIP the egg whites until they form stiff peaks.
- MIX the dry and wet ingredients in the recipe (as written), then FOLD the whipped egg whites into the mixed batter.
5 Quick Steps to Waffle Bliss
Pre-heat the waffle maker (check manufacturer for time or indicator).
- MIX the dry ingredients in a bowl.
- MIX the wet ingredients in another bowl
- ADD the dry ingredients to the wet and stir until all the flour is mixed.
- BRUSH oil over the iron cooking surface
- POUR batter on the hot waffle iron.
- COOK for 4 to 5 minutes or until steaming stops and the waffle is golden brown.
How to Prep and Freeze Waffles
- Leftover waffles can be stored in an airtight container in the refrigerator for 5-7 days or frozen for up to 3 months.
- Reheat refrigerated or frozen waffles in a toaster, air fryer, or oven for crisp edges, or microwave for 20-30 seconds for soft waffles. (Frozen will take a little longer to reheat or can be defrosted.)
PRO TIP: Double the Recipe and Freeze
If you’ve ever eaten store-bought frozen waffles, you already know how convenient it is to have them ready to pop in the toaster for a quick breakfast. With this recipe, making your own healthier frozen waffles is a snap.
- COOK the waffles until only a light golden brown—this way, they can brown more when reheated in the toaster.
- COOL them completely on a wire rack.
- SEPARATE the waffles into singles, place them in a freezer-type zip bag in two layers with a sheet of parchment between them, and freeze.
Ways to Serve Waffles
- Traditional—spread with softened butter and drizzle with warmed pure maple syrup.
- A dollop of whipped cream or yogurt and top with seasonal berries
- Spread with lemon curd and dusted with powdered sugar
- Spread with peanut butter and top with sliced bananas
- Spread with Nutella and sprinkle with toasted pecans
- Spoon applesauce on top and sprinkle with chopped walnuts
- Lightly drizzle with maple syrup and stack with 2-3 pieces of bacon for a sandwich
- Create a boneless fried chicken sandwich and dip into honey mustard sauce
- Mash avocado slices into the pockets and top with a fried egg
- Spread with soft goat cheese and drizzle with Modena condimento balsamic
- Slice ice cream to fit the shape and serve as ice cream sandwiches
Whole Wheat Buttermilk Waffles
Ingredients
- 1 cup white whole wheat flour
- 1 cup oat flour (make your own with whole oats—see notes)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 3/4 cups buttermilk , or whole milk (see notes)
- 2 large eggs
- 1/2 cup butter melted
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- Avocado oil for the waffle iron
Instructions
- Mix the flours, baking powder, baking soda, and salt in a bowl until combined. Whisk the buttermilk, eggs, butter, honey, and vanilla in a separate mixing bowl until well blended. Add the dry ingredients to the wet and stir until all the flour is mixed.
- Using a pastry brush, lightly brush oil over the iron cooking surface, then pour the batter on the hot waffle iron (check manufacturer’s directions for recommended amount of batter) and close the lid. (If you’re not sure about the amount, a good rule of thumb is to cover about 2/3 of the size of the waffle iron’s cooking surface and adjust from there to avoid over-filling.) Let it bake on the iron 4 to 5 minutes or until steaming stops and the waffle is golden brown. Lift the lid to check color and continue to bake for another minute if needed.
- Carefully remove the waffle with tongs or fork and serve. Repeat with the remaining batter. (Depending on the waffle iron, you may need to let it sit empty for 30 seconds between waffles to get nice and hot again.)
- Top with soft butter, pure maple syrup, and fresh berries.
Notes
Add 1 tablespoon freshly squeezed lemon juice per cup of whole milk and allow to sit for a few minutes. The lemon will provide the acid you need for the recipe. TIP: Fresh lemon juice is essential here—bottled lemon juice is so strong that the taste of lemon can overpower the tang you’re looking for in the recipe. Make your own oat flour: Place whole rolled oats in the blender or food processor and blend into a fine flour, stopping to stir occasionally. This process takes about 30 seconds. 1 rounded cup of rolled oats = about 1 cup oat flour
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