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angled view of whole wheat buttermilk waffles on a white plate

Whole Wheat Buttermilk Waffles

  • Author: Allison Ferraro
  • Prep Time: 20 minutes
  • Cook Time: about 5 minutes per waffle
  • Total Time: about 1 hour
  • Yield: 6-8 waffles (depending on the size of your waffle iron) 1x
  • Category: Breakfast

Description

These whole wheat buttermilk waffles, with a hearty flavor and light and fluffy texture, are perfect for a weekend breakfast or a special brunch at home.


Scale

Ingredients

  • 1 1/4 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup old-fashioned oats
  • 1/4 cup granulated sugar
  • 1 1/2 T baking powder
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 1/4 cups buttermilk
  • 2 large eggs plus 1 large egg white
  • 3 T unsalted butter, melted

Instructions

  1. In a large bowl, add dry ingredients (both flours, oats, sugar, baking powder, baking soda, and salt). Whisk to combine. Set aside.
  2. In a medium bowl, add buttermilk, eggs, and egg white. Whisk until well combined.
  3. Add melted butter to the bowl of dry ingredients and stir to combine. Then add buttermilk mixture and gently stir the ingredients just until mixed.
  4. Let the waffle batter rest without stirring while you preheat a Belgian waffle iron. (The buttermilk will activate the baking soda, and the batter will puff up while it rests.)
  5. Once the waffle iron has preheated, pour batter into the waffle iron (it should be about 2/3 full of batter), close the iron, and cook the waffles according to your waffle iron’s instructions. (My waffle iron came with a scoop that holds 3/4 cup of batter, which is just right for cooking one waffle in my iron. It takes about 4-5 minutes for each waffle to cook.)
  6. Once the waffles are cooked, serve hot with butter and maple syrup, or the toppings of your choice.

Notes

Storage: Leftover waffles can be stored in an airtight container at room temperature for up to 2 days. (It’s best to store leftover waffles without maple syrup or other toppings.) Reheat in an oven or toaster oven before serving.

Tip: When checking waffles for doneness, slowly and gently try to lift the lid of your waffle iron; it should open easily. If there is resistance, give the waffle another minute or two to cook and try again. I like to use 2 forks to lift the cooked waffles from the iron onto a plate or cooling rack. Sometimes the waffle sticks slightly to the upper part of the iron when it’s lifted; when this happens, I use the 2 forks to gently loosen the edges of the waffle until the falls from the top.

Keywords: whole wheat buttermilk waffles, homemade, from scratch, Belgian waffles, breakfast waffle recipe