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. This easy recipe will show you how to make mouthwatering homemade Belgian waffles from scratch.
When it comes to breakfast waffles, these whole wheat buttermilk waffles have it all! Oats and whole wheat flour lend deliciously hearty flavor, buttermilk provides richness, and yet the waffles maintain a light and fluffy texture. The batter comes together quickly with simple ingredients, and the result is waffles that are the perfect base for any of your favorite breakfast toppings, from butter and maple syrup to strawberries and whipped cream!
How to Make Whole Wheat Buttermilk Waffles From Scratch
These waffles could not be easier to make! They require simple ingredients and minimal prep time. Note that you will need a Belgian waffle maker for this recipe.
- Whisk together all-purpose flour, whole wheat flour, old-fashioned oats, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, eggs, and one egg white.
- Add melted butter to the flour mixture, then add the buttermilk mixture. Stir the batter just until the ingredients are blended. Then let the batter rest while the waffle maker preheats.
- Once the waffle maker is preheated, fill it ⅔ full with batter (this will likely take about ¾ cup of batter) and cook the waffle fully until it's golden brown. (See tip in post below for checking waffles for doneness.) Repeat this step until all of the batter has been cooked.
What's the difference between a Belgian waffle and a regular waffle?
Belgian waffles are made with a lighter batter than regular waffles, resulting in a waffle that is lighter and fluffier in texture and also taller. Belgian waffles' grid pattern has larger squares with deeper "pockets" for holding maple syrup, compared to regular waffles. Fun fact: Belgian waffles, as we know them in the U.S., aren't eaten in Belgium. North American Belgian waffles were adapted from Belgium's Brussels waffles by Belgian bakers and became popular in the U.S. in the 1960's.
- How to fill your waffle iron with batter - You want to fill the waffle iron just until it's ⅔ full with batter. The batter will spread to more completely fill the iron when the lid is closed, and you don't want extra batter to seep out the sides of the iron. Every waffle maker will be slightly different in size; my waffle maker came with a scoop that holds ¾ cup of batter, which is just the right amount for filling my waffle iron.
- How to know when waffles are fully cooked - The "ready" light on your waffle maker does an imperfect job of telling you when the waffle is finished cooking, so you'll want to check your waffle for doneness before opening the lid. 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 continue cooking and try again. Opening the waffle iron fully before the waffle is finished cooking could cause the waffle to split in half, with half of the waffle stuck to the bottom of the iron and the other half stuck to the top.
- Removing cooked waffles from the waffle iron - Once the waffle is cooked, 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, then transfer it to a plate or cooling rack.
- Keeping waffles warm while cooking - Many Belgian waffle makers only cook one waffle at a time. If you'd like to serve waffles to a group of people all at once, preheat your oven to 200°F and place an oven-safe cooling rack on top of a baking sheet on the middle rack of the oven. As each waffle finishes cooking, transfer the cooked waffle to the oven to keep it warm while the others bake. When you finish cooking all of the waffles, you can serve the still warm waffles all at once.
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 on them, as the waffles will become soggy if stored with toppings. When you're ready to eat the waffles, reheat them in an oven or toaster oven before serving.
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Whole Wheat Buttermilk Waffles
- 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
- 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.