Fluffy Whole Wheat Waffles

When’s the last time you had a truly phenomenal I’m-going-to-cry-these-are-so-good waffle? WAFFLES ARE UNDERRATED! Why don’t we make them more often??

I have to admit, I don’t whip out the waffle maker often. I love buttermilk waffles, pumpkin waffles, and gingerbread waffles, but was looking for something a tad bit healthier using whole wheat flour.

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? And if I’m going to splurge before 12pm, it’s going to be a plate of overnight cinnamon rolls or doughnuts.

And face it—waffles are 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.

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 just like whole wheat pancakes, 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 because they’ll taste bland!

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. All very good. Especially the maple syrup—you get extra extra maple flavor in your stack!

In the market for a new waffle maker? Here’s the waffle maker I own. And if you’re looking for heart waffles, this waffle maker is outstanding. I also love this mini waffle maker!

And now it’s your turn to enjoy waffles for breakfast. Go crazy and add strawberry sauce, raspberry sauce, blueberry sauce, lemon curd, or even whipped cream on top. If you need a little something savory on the side, enjoy your stack with a batch of breakfast egg muffins. Anything goes!

Fluffy Whole Wheat Waffles

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• 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

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Description

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

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Ingredients

• 2 cups (260g) whole wheat flour (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 cup (420ml) buttermilk
• 1 teaspoon pure vanilla extract

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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.

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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 or Mini 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 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.
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!).