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!


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 & levelved)
  • 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.

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. Hey Sally, it’s Shani in Mexico here, been a while since I posted a comment, but wow how did I miss you are pregnant?, so exciting! So I wanted whole wheat waffles, and since it was your WW pancake recipie that led me to find your blog years ago, I checked here first and you had a new one! YAY! aso yummy! Since we are experiencing Hurricane Katia Rain at the moment , dream and cold, I Fall-ed them up a bit, with pumpkin pie spice and hazelnut extract, and I used Piloncillo ( mexican brown sugar) and they were a huge hit, got 16 waffles and only 3  were left for later! Thanks again, and CONGRATS! 

  2.  OMG! Being a diabetic, I have been forced to abandon “sweet” breakfasts for more “savory” ones, for obvious reasons. Waffles are one item that I have missed terribly, but with your recipe (very little sugar, whole wheat flour, added cinnamon), I not only can eat waffles again for breakfast (and not go into a diabetic coma), but actually enjoy the taste of them as well! LOL Thank you so much! 

  3. Came out super fluffy and moist. Subtituted yohgurt + water for buttermilk. Used hand blender to ensure good mix of wet ingredients. Next time will be carefull to put less batter in the waffle machine. It overflowed when i closed lid both times and i lost a good deal of batter.

  4. Loved  the récipe. Used 1/2 cup of oats instead of using all the whole flour. They turned out amazing, the right amount of sweetness. Thanks!!  

  5. Hi. I didn’t make these waffles yet but I’m going to today. The only thing is I’m going to triple the cinnamon for my recipe. I’m a cinnamon fanatic. Sorry if this will upset you. Everything else will stay the same. Thank you so much.

    1. 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

  6. These are the BEST whole wheat waffles I’ve ever had! The recipe is also so forgiving. I adapted it the second time I made it to make our favourite savoury version: ham and cheese. Didn’t have buttermilk so put 2 Tbsp of vinegar in the milk. Omitted the vanilla, cinnamon and sugar. Added 1 cup of shredded cheese and chopped up ham bits. They were still super fluffy and amazing! This will be my go to waffle recipe from now on! Thank you!

  7. These were excellent! I have been looking for a good whole wheat waffle recipe, and finding one where you don’t have to separate the eggs is a nice bonus! I used 1 cup of whole wheat pastry flour and 1 cup of whole wheat flour. I also added a splash of milk because the batter was a little thick – not sure if that was because of the pastry flour. Really good with fresh berries on the side.

  8. Taste great, but it seemed like the batter was way too thick so I added an extra 1/2 cup of buttermilk. I didn’t even need butter or syrup, but my husband did.

    1. Hi Tiffany! That would take some recipe testing, so I recommend using my pumpkin pancakes recipe and making waffles with it. You can leave out the chocolate chips and use whole wheat flour instead of all-purpose.

  9. Hi sally
    I was just wondering if you had an idea of what the calories, how much fats content, carbs and protein are in you waffles?

  10. Thank you Sally for your generosity, you are very genuine and talented baker, all I know is that you give true tips and reall recipes that work, I have tried your recipes for cheese cake and waffles both amazing results, when ever I wanna bake I check your blog first , you gave me trust in baking thank you again

  11. hi sally!
    I’ve already tried your recipe (the best) and I’m going to do them also this night. I was just wandering if I can do them a couple of hours ahead

  12. Thanks Sally! These were absolutely delicious. They don’t taste like whole wheat at all! I used milk + yogurt for the buttermilk and I added in a spoonful or two of sourdough starter. Definitely a keeper!

  13. These were absolutely delicious, did recipe as written, but substituted ricotta cheese for the melted butter, a trick I learned from my future son- in-law! So light and fluffy! We also added blueberries and topped with raspberries and real maple syrup! So, so good! Thanks for the awesome recipe!

  14. Delicious recipe! These waffles are great, even for being made with entirely whole wheat flour! Yum!

    1. Hi Shruti! The baking powder is initially activated once wet, so the pancakes won’t be as fluffy if the batter is prepped the night before.

  15. These are my very favorite waffles! I’ve made them twice now, the first time I followed the recipe exactly. the second time I made them I forgot the brown sugar and didn’t realize it until I took the last waffle out, they still turned out delicious! Once they had syrup and fruit on top you couldn’t even tell.

  16. I veganized these and have been enjoying all week, legit tastes like Christmas. Used vegan butter, flaxseed “eggs, and for buttermilk subbed almond milk with lemon juice. Sadly am out of batter but will definitely be whipping up more tomorrow!

      1. Hi Sweta! I’m not the best one to ask about egg free baking– I have every little experience. Sorry!

      2. Hi Sweta! To replace 2 eggs I used 2 Tbsp of ground flaxseed mixed with 6 Tbsp water (let mixture sit for a few minutes to thicken before adding to the batter.

  17. We love these! So filling, fluffy yet still crispy on the outside. I replace the brown sugar with maple syrup and it decreases the need to have as much, if any, maple syrup. My toddler loooooves these

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally