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

Fluffy Whole Wheat Waffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 75 reviews
  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes (includes batches)
  • Total Time: 35 minutes
  • Yield: 8-9 waffles
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American

Description

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

Ingredients

  • 2 cups (260g) whole wheat flour (spooned & leveled)
  • 3 teaspoons (1 Tbsp) 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 cup (420ml) buttermilk
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat waffle maker on medium-high heat. Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet; set aside.
  2. In a large bowl preferably with a pour spout, whisk the flour, baking powder, cinnamon, and salt together. Set aside.
  3. In another large bowl, whisk the melted butter, eggs, and brown sugar together. 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.
  4. Grease the preheated waffle maker (I use nonstick spray). Pour about 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) 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.
  5. Serve the waffles immediately with your choice of toppings.

Notes

  1. Make Ahead & Freezing Instructions: Waffles are best enjoyed freshly made. I recommend freezing any leftover cooled waffles. Waffles can be frozen for up to 3 months, then warmed in the toaster.
  2. Special Tools (affiliate links): Mixing Bowls | Whisk | Waffle Maker
  3. Sugar: You can also try coconut sugar, granulated sugar, or honey.
  4. 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.
  5. Waffle Maker: You can use this recipe in either a Belgian or traditional waffle maker or iron. The suggested cooking time is just a suggestion. Follow the cooking instructions for your specific waffle maker.
  6. 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!).

Find it online: https://sallysbakingaddiction.com/whole-wheat-waffles/