Go Back
+ servings
Angled view of stacked waffles with butter and maple syrup on a a plate with a newspaper.
Print Recipe
5 from 1 vote

Whole Wheat Buttermilk Waffles

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 362kcal

Ingredients

  • 1 ¼ cup all-purpose flour
  • 1 cup whole wheat flour
  • ¾ cup old-fashioned oats
  • ¼ cup granulated sugar
  • 1 ½ Tablespoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 ¼ cups buttermilk
  • 2 large eggs plus 1 large egg white
  • 3 Tablespoons unsalted butter, melted

Instructions

  • 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 ⅔ full of batter), close the iron, and cook the waffles according to your waffle iron's instructions. (My Belgian waffle iron came with a scoop that holds ¾ 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 (or about 1 minute for mini waffles).)
  • 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.

Nutrition

Calories: 362kcal | Carbohydrates: 55g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 903mg | Potassium: 281mg | Fiber: 4g | Sugar: 13g | Vitamin A: 404IU | Calcium: 306mg | Iron: 3mg