Description
Made with 100% whole wheat flour, these waffles bake up golden with crisp edges and a soft, fluffy center. A wholesome breakfast that freezes and reheats perfectly.
Ingredients
- 2 cups (260g) whole wheat flour (I use this), spooned & leveled
- 1 Tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 2 Tablespoons (25g) packed light or dark brown sugar*
- 1 and 3/4 cups (420g/ml) buttermilk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat waffle maker on medium-high heat. Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet; set aside.
- In a large bowl, preferably with a pour spout, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In another large bowl, whisk together the melted butter, eggs, and brown sugar. Whisk in the buttermilk and vanilla until combined. Pour the wet ingredients into the dry ingredients, and then whisk gently until combined. Do not over-mix. Some small lumps are OK.
- Grease the preheated waffle maker (I use nonstick spray). Pour about 1/3 cup of the batter into each well of the waffle maker (could be more or less, depending on the size of your waffle maker) and close the lid. Cook the waffles until crisp, about 4–5 minutes. (Follow the cooking instructions for your waffle maker.) Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
- Serve the waffles immediately with your choice of toppings.
Notes
- Make Ahead & Freezing Instructions: Waffles are best enjoyed freshly made. I recommend freezing any leftover waffles. To freeze, let the waffles cool completely, then freeze them in a freezer-safe bag for up to 3 months. Reheat in a toaster or toaster oven until warm and crisp.
- Special Tools (affiliate links): Mixing Bowls | Whisk | Waffle Maker or Round Waffle Maker
- Sugar: Instead of brown sugar, try coconut sugar, maple syrup, granulated sugar, or honey. Do not skip the sugar; the waffles will taste bland and dry.
- 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 buttermilk 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.
- Waffle Maker: You can use this recipe in either a Belgian or traditional waffle maker or iron. The batter amount to use for each waffle and cooking time in the recipe are just suggestions. Follow the cooking instructions for your specific waffle maker.
- Can I make these as pancakes? Yes, but I think you’ll enjoy my whole wheat pancakes even more (which are formulated to be pancakes!).