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.
- 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
- In a large bowl, add dry ingredients (both flours, oats, sugar, baking powder, baking soda, and salt). Whisk to combine. Set aside.
- In a medium bowl, add buttermilk, eggs, and egg white. Whisk until well combined.
- 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.
- 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.)
- 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.)
- Once the waffles are cooked, serve hot with butter and maple syrup, or the toppings of your choice.
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