Fluffy Whole Wheat Waffles

How to make FLUFFY whole wheat waffles! You can't even tell they are made with whole wheat flour. Great flavor, easy healthy waffles! Recipe on sallysbakingaddiction.com

Ok, speak up. When’s the last time you had a truly phenomenal, omg-I’m-going-to-cry-these-are-so-good waffle?

Wait, don’t you talk like that?

But seriously. Name your last great waffle. I don’t even think I can remember it. Maybe last year when I made my recipe for buttermilk waffles again? But I honestly don’t think I’ve used my waffle maker in our new house. In fact, I had to search boxes in the basement for it to test this recipe.

WAFFLES ARE UNDERRATED! Why don’t we make them more often??

How to make FLUFFY whole wheat waffles! You can't even tell they are made with whole wheat flour. Great flavor, easy healthy waffles! Recipe on sallysbakingaddiction.com

Face it– they’re better than pancakes. Waffles have nooks and crannies for maximum melted butter and maple syrup storage. You don’t have to stand there and flip each individual one; the waffle maker does all the work for ya. When done right, waffles are a texture freak’s dream; they’re crisp on the edges, but soft in the centers. I don’t even want to dream about a “crispy” pancake. I think that just means burnt. A burnt pancake.

So yeah, waffles vs pancakes. There’s really no contest.

I suppose the reason I don’t make waffles often is because they aren’t the healthiest way to begin the day. And aren’t those the rules? Always start healthy? ish? And if I’m going to splurge before 12pm, it’s going to be a plate of overnight cinnamon rolls or frosted donuts with enough rainbow sprinkles to make a unicorn jealous.

But that all changed last month. I had a hankering for waffles one weekend. Didn’t feel like starting my day with a plate of empty calories, so I worked on a whole wheat version.

How to make fluffy whole wheat waffles on sallysbakingaddiction.com

Turns out, it’s pretty difficult to produce a whole wheat waffle that’s not only crisp on the edges, but soft and airy in the centers. Not too dense, not too heavy. Light and fluffy like the white flour version. It’s a tall order, but the secret lies within the ratio of ingredients. You see, whole wheat flour is much heartier than all-purpose; it weighs down anything it touches. To keep things springy, I used enough baking powder for lift. Buttermilk prevents the waffles from drying out (as whole wheat flour does to everything!) and melted butter keeps it all so very… yum.

(Seriously, don’t leave out the butter. They’ll taste bland! They’ll taste dry! They’ll taste… blah! While these are definitely healthier waffles, we don’t want them to taste healthy. We want them to taste like an indulgence.)

How to make fluffy whole wheat waffles on sallysbakingaddiction.com

So all super basic ingredients, but like I said– it’s the ratio that matters. Make sure you add a dose of cinnamon for flavor and for a little necessary sweetness, a little brown sugar. If an unrefined sugar sounds better to you, I’ve tried these with coconut sugar, honey, and maple syrup over the past several weeks (yes, baby’s been getting A LOT of whole wheat waffles in the 3rd trimester). All very good. Especially the maple syrup– you get extra extra maple flavor in your stack!

How to make FLUFFY whole wheat waffles! You can't even tell they are made with whole wheat flour. Great flavor, easy healthy waffles! Recipe on sallysbakingaddiction.com

And now? It’s your turn to enjoy waffles for breakfast. Because we all know it’s been too long!

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stack of whole wheat waffles on a white plate with berries, maple syrup, and butter

Fluffy Whole Wheat Waffles

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8-9 waffles
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


Here’s how to make fluffy whole wheat waffles with easy healthy ingredients. Best way to start your morning!


  • 2 cups (260g) whole wheat flour (spoon & leveled)
  • 3 teaspoons (1 Tbsp) baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 6 Tablespoons (85g) unsalted butter, melted and slightly cooled
  • 2 Tablespoons brown sugar*
  • 1 and 3/4 cup (420ml) buttermilk
  • 1 teaspoon pure vanilla extract


  1. Preheat waffle maker on medium-high heat.
  2. Whisk the flour, baking powder, cinnamon, and salt together in a large bowl. Whisk the remaining ingredients in a medium bowl until combined. Pour into dry ingredients and whisk until combined and no large lumps remain.
  3. Pour 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is on the smaller side) and close the lid. Cook the waffles util golden brown and crisp, 5-6 minutes. (You can keep waffles warm in a 200°F (93°C) preheated oven until all are finished!)
  4. Serve warm waffles with your favorite toppings!


  1. Make Ahead Instructions: Waffles are best enjoyed the same day. Refrigerate any extras for a couple days. Waffles can be frozen up to 3 months, then warmed in the toaster.
  2. Sugar:You can also try coconut sugar, granulated sugar, or honey.
  3. Buttermilk: You can substitute whole milk for buttermilk if desired. Acidic buttermilk isn’t needed in order for the waffles to rise since we’re using baking powder. However if you’d like the tangy flavor, which I highly recommend, you can make your own sour milk substitute. Add 1 Tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 and 3/4 cups. Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk is best for the DIY sour milk substitute because you’ll get the best, fluffiest, richest tasting waffles. However, lower fat or nondairy milks can work in a pinch.

Craving more? 

Whole wheat apple cinnamon muffins!

How to make FLUFFY whole wheat waffles! You can't even tell they are made with whole wheat flour. Great flavor, easy healthy waffles! Recipe on sallysbakingaddiction.com


  1. Sally, these are great! Thanks for sharing. With fall just around the corner I’m thinking of adding a smidgen of pumpkin pie spice or apple pie spice and see how that works.

    1. Adding pumpkin/apple pie spice to these would be incredible! So happy you enjoyed this recipe 🙂

  2. These were so fluffy and delicious! The cinnamon and brown sugar really add a special touch. This recipe made 4 giant Belgian-style waffles. Can’t wait to make them again for my family!

    1. I’m so happy that you enjoyed them, Hannah!

  3. Delicious! Tender on the inside and crispy edges. Just had this morning with some super ripe fresh figs. Thanks for the great recipe. Followed recipe.

  4. I had a 1/2 whole wheat recipe that just wasn’t good enough. This was my last go at a whole-wheat waffle before I decided it just couldn’t be done. Sally proved me wrong!!!! These are so. good. Crispy on the outside. Light and fluffy on the inside.

    1. I’m so glad you decided to give these a try and that you enjoyed them!!

  5. Hi Sally! Would white whole wheat flour work in this recipe? I bought a bag to make the Nutella muffins and am searching for more recipes to use with this bag!

    1. Yes, it should work in these too! Enjoy!

      1. Hi Sally! This is an amazing recipe! I will be doing it again and was wondering if i could substitute yogurt for the butter. It will be a cold ingredient. I sometimes use yogurt instead of oil/ butter in baking to make it healthier. Any input would be appreciated!

      2. Hi Nadine, you can try, but without the butter’s fat, the waffles may taste a little rubbery and bland.

  6. I usually make bisquick waffles, but decided to try this while changing my diet to improve my cholesterol numbers by eating more whole grain and less processed flour. I used regular milk because I did not have buttermilk and did not want to make my own. These were so much better than I expected. Tasty and light.

  7. I was so surprised how fluffy these turned out to be! Has anyone frozen them and toasted them up? Hoping they’ll still taste well bc I love having homemade waffles for the kids in the am!

    1. I love toasting them after freezing. No need to thaw before toasting, though you certainly could.

  8. This recipe is awesome! I make them on Sundays for my 2 year old daughter to have during the week. I store them in the fridge and pop them in the toaster for a quick to-go breakfast. I’ve made them with buttermilk and regular milk and they are always delicious

  9. AMAZING!!! My VERY picky eater loved them! I made a bunch in my mini waffle maker and froze them to use for breakfast. I also added chopped up frozen blueberries. Delicious!

  10. Helen paradis says:

    Have a diabetic and want to use Swerve white sugar or Swerve brown sugar. Should be OK?

    1. Hi Helen, I’d love to help but I have no experience with Swerve sugar. Let me know if you try it!

      1. Swerve measures cup for cup against regular sugar. If I must use 1 cup sugar in a recipe, I can switch using 1 cup Swerve. If recipe calls for Stevia or erythritol, I would likely have to use more Swerve. Simply do a taste test no doubt. The Swerve powdered sugar works great in frostings. Especially when using cream cheese for texture.

  11. These waffles were fluffy, light and just the right amount of sweet that you almost forgot they were made with whole wheat flour. Not your typical heavy, dense, cardboard like wheat waffle by any stretch, and I might even get our teenager to eat it without complaining. I did use homemade buttermilk (vinegar and milk) because I didn’t have any and I packed the brown sugar but these have been the best wheat waffles we’ve made by far. Will make them again!

  12. Hi Sally!
    I was thinking of trying these waffles, but don’t have buttermilk. Any suggestions?

    1. Hi Kasey, You can easily make your own buttermilk at home using regular milk + lemon juice or vinegar. Here’s how I’ve done it before: Measure 1 tablespoon of white vinegar or lemon juice in a measuring cup. Then, add enough milk to the same measuring cup until it reaches 1 cup. Stir it around and let sit for 5 minutes.

  13. Can I use skim milk if making my own buttermilk?

    1. If you can’t get your hands on a higher fat milk, you can use skim milk to make the buttermilk substitute in a pinch.

  14. We love these. I make a triple or quadruple batch once a week and then freeze what we don’t eat that morning. It then is our breakfast for two adults and my 3 year old. She wakes up and asks for THESE waffles. I use maple syrup for the sweetener instead and they’re DELIGHTFUL

  15. Hi I love your recipes they are the best!!!!!!!!!

  16. I forgot to add sugar and theyre still good!

  17. Ever add a scoop or two of protein powder to the mixture to up the protein?

  18. Can I use this recipe to make pancakes?

    1. Absolutely!

    2. The waffle recipe calls for too much butter. By halfway through, butter was running out the sides of my waffle maker. I added more flour to the batter, after which they were less greasy.

  19. Captive Cook says:

    I tried the recipe exactly as written, even double-checked it, and I just can’t figure out why my waffles turned out firm and dry. My batter was quite stiff, almost a dough consistency. No one else seems to have had the same issue. I used Kind Arthur organic whole wheat flour, real buttermilk, two large eggs, 3 full teaspoons of baking powder, 90 grams of butter, and all the rest. My waffles were definitely not fluffy or soft in any way. That’s odd right? Any ideas as to why?

    1. If your batter was very thick you might have had too much flour. Be sure to spoon and level your flour when measuring instead of scooping or or you will end up with too much. Also double check to make sure that your baking powder is fresh.

      1. BigFanButNotOfTheseWaffles says:

        Sally something seems off. We also made it exactly and we got dough consistency that wouldn’t cook all the way through. I looked at 6 other recipes for wheat waffles and they all for at least equal to or more portions of the flour. Are you sure these portions are correct? Shouldn’t the milk be equal to the flour at least? Love your site and we’ve made lots of recipes with no issue. Thanks for all you do.

      2. Stephanie @ Sally's Baking Addiction says:

        Hello, This is a thicker batter but it should not be the consistency of a dough (see photo above). Did you make any ingredient substitutions and double check that you measured correctly? Be sure you are spooning and leveling (or weighing) your flour and not scooping or you could end up with 50% more than you need. Thank you for trying this recipe!

  20. Can you get the same result from salted butter. Out of unsalted.

    1. Yes! If using salted butter, reduce the added salt to 1/8 teaspoon.

  21. Hi Sally, can I sub some of the whole wheat flour for oat flour in this recipe? Thank you


    1. Hi Farah, I haven’t tested this recipe with oat flour, but I fear the waffles will be too wet unless you adjust a wet ingredient. Let me know if you test it!

  22. Heather Robbins says:

    Do you know how many calories in a Belgian size waffle?

    1. Hi Heather, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  23. Hello Sally! I was wondering if I could use coconut oil instead of butter. Thank you!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Sophie, we haven’t tested these waffles using coconut oil instead of butter but let us know if you do!

  24. I love, love, love your recipe. I’ve been on a mission to find the perfect whole wheat waffle. I’ve tried about a dozen recipes and the waffles all basically taste the same…heavy, bland, tough and chewy. Your waffles are light and delicious. I added in a mashed banana for a little extra pop. Thanks!

  25. 1/2’d the recipe and it fit perfectly in my square stove top waffle maker. These were crisp and fluffy, my son thought they were AP flour! In did double the cinnamon as we are fans. Perfect recipe!

  26. This recipe sounds AMAZING! I have leftover pumpkin puree that I’d love to add to this recipe for pumpkin waffles!
    Question: Do you have any advice for adjusting the other ingredients so the batter isn’t too wet? Thanks so much!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kate, You can use the recipe for these pumpkin pancakes and see the note in the post about how to use it in a waffle maker. Enjoy!

  27. My waffle batter was thick almost like a muffin batter. (I did half the recipe but was very precise about it) I almost added more buttermilk but decided to try it as it was. The waffles were great! To make a whole waffle took more than a third of a cup for me. But I am curious to know if the batter was supposed to be that thick.

  28. so far this is the only waffle recipe i’ve used and i’m done searching. it’s 100% fantastic. except i’d like a make-ahead yeasted waffle with these same proportions of ingredients. you think i can swap yeast (say one packet worth) for the baking powder and not change anything else? i plan to try it tonight for tomorrow.

  29. Hi Sally, thanks for this fantastic recipe! My family isn’t a big fan of waffles or pancakes normally (shocker! I know!) because we tend to like our main dishes savoury but waffles with these recipes are the only ones they’ll ever eat – including my grandad. I’ve made this a few times now- the only thing I’ve changed is put in 3/4 milk and 1/4 water otherwise my batter is too thick and chewy. With that slight change, it’s a quick breakfast or dinner for the whole family.

  30. These waffles are amazing, whole wheat or not!!!

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