Whole Wheat Waffles

Crispy edges, fluffy centers, and made with whole grain goodness — these whole wheat waffles have been a family staple for seven years and counting.

---

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my disclosure policy for details.

For more waffle and pancake recipes, check out my Banana Waffles, Fluffy Whole Wheat Pancakes, and Oatmeal Pancakes.

I rediscovered waffles during marathon taper, of all times — nothing satisfied my morning carb craving like a stack of something warm, pillowy, and golden. I started recipe testing shortly after and have been making this same whole wheat waffle recipe ever since. My son is now a fan too, which is genuinely the highest endorsement I can give a breakfast recipe.

These are also known as whole grain waffles, and the secret is whole wheat pastry flour — a lower-protein whole wheat flour that gives you all the fiber and nuttiness of whole wheat without the dense, heavy texture regular whole wheat flour can produce.

The result is a waffle that's crispy on the outside, fluffy on the inside, and lightly sweet in a way that makes them just as good plain as they are loaded with toppings. This recipe works in both a Belgian waffle maker (deeper pockets, crispier edges) and a standard waffle iron — just adjust cooking time slightly.

For more easy breakfast ideas: Oat Milk Pancakes, Fluffy Cottage Cheese Pancakes, Bagel French Toast, and Million Dollar Bacon for a high-protein spin.

Why Whole Wheat Pastry Flour Is the Secret

This is the single biggest differentiator in this recipe, and it's worth understanding.

Regular whole wheat flour is higher in protein, which creates more gluten when mixed. More gluten means denser, chewier waffles — fine for bread, not ideal for a light and fluffy waffle recipe.

Whole wheat pastry flour (affiliate link) is milled from soft white wheat, so it's lower in protein and produces a much more tender crumb. You get all the fiber, nutrients, and nutty flavor of whole wheat — but the texture is almost indistinguishable from all-purpose flour.

Where to find it: Most major US grocery stores carry it, as does Whole Foods and Amazon. Bob's Red Mill whole wheat pastry flour is the most widely available brand and works perfectly in this recipe.

Substitutions

Can't find whole wheat pastry flour? Use equal parts regular whole wheat flour and all-purpose flour (1⅓ cup each) — the waffles will be slightly denser but still delicious.

You can also use entirely all-purpose flour, but you will lose the whole grain benefits.

Tips for Crispy Whole Wheat Waffles

Those diner-style, crispy-on-the-outside and fluffy-on-the-inside waffles are what we're going for here. How to achieve them at home:

Brown sugar is the key — Brown sugar caramelizes as the waffles cook, creating that crunchy, golden exterior. Granulated sugar gives some crunch; brown sugar gives noticeably more — and a deeper flavor. Don't swap it out or reduce it.

Don't overmix the batter — Overmixing develops gluten and makes waffles tough. Whisk until just combined — a few small lumps are fine and actually desirable.

Fully preheat the waffle iron — Adding batter to a waffle iron that isn't fully hot will produce pale, soft waffles. Let it heat completely before you pour anything in.

Cook slightly longer than you think — Most waffle irons have a ready light, but I usually give them an extra 30–60 seconds after it goes off for maximum crispiness.

Don't stack fresh waffles — Stacking waffles traps steam and turns crispy edges soft within minutes. Keep them in a single layer directly on the oven rack at 200°F until serving.

Important Ingredients and Substitutions

Whole wheat pastry flour — See the full section above. This is the most important ingredient in the recipe. Measure by weight (320g) for best results, or spoon and level if using cups — scooping directly from the bag packs the flour and throws off the ratio.

Brown sugar — Light or dark both work. Don't substitute granulated white sugar — it produces noticeably less crispy waffles.

Buttermilk — The acidity in buttermilk reacts with the baking powder for extra lift and tenderness. See the buttermilk section below if you need to make your own or dairy-free buttermilk.

Unsalted butter — Melted and slightly cooled before adding. Substitute melted coconut oil for a dairy-free version — it adds a mild nuttiness. A neutral oil like canola or avocado oil also works.

Eggs — Two large eggs. For a vegan version, substitute 2 flax eggs (1 tablespoon ground flaxseed + 3 tablespoons cold water each, rested 5 minutes).

Can I Use Buttermilk in Whole Wheat Waffles?

Yes — and I highly recommend it. Buttermilk adds tenderness and a subtle tang that makes these whole wheat buttermilk waffles taste more complex than their ingredient list suggests. The acidity also helps activate the baking powder for a lighter, fluffier waffle.

No buttermilk on hand? Make your own in 5 minutes:

1. Add 2 tablespoons of white vinegar to a 2-cup measuring cup
2. Fill to the 2-cup line with dairy or nut milk and stir
3. Let rest for 5 minutes until slightly curdled
4. Use exactly as you would buttermilk

Lemon juice works in place of the vinegar if that's what you have. To make dairy-free buttermilk, use your favorite non-dairy milk, such as oat, almond, or soy milk.

Mix-Ins & Variations

This whole wheat waffle recipe is a great base for mix-ins. Fold any of the following into the batter right before cooking:

• Dairy-free/Vegan — Use homemade nut milk buttermilk and 2 flax eggs (or large eggs if dairy-free). The texture is slightly different but they still taste delicious.
• Blueberries — Use ½ cup of fresh or frozen (do not defrost). Classic pairing with whole wheat.
• Chocolate chips — Mini chips work best. Use ⅓ cup. My son's vote every time.
• Chopped walnuts or pecans — Fold in ⅓ cup for crunch and healthy fats.
• Cinnamon + vanilla — Double the cinnamon and add 1 teaspoon vanilla extract for a cozier flavor.
• Banana slices — Fold in ½ cup thinly sliced banana for natural sweetness.
• Lemon zest — 1 teaspoon brightens up the whole batter. Also great with ½ cup of fresh raspberries!
• Cocoa powder — Stir 2 tablespoons in with the flour and dry ingredients for a chocolate waffle version.

Make-Ahead and Storage Directions

Refrigerating: Store leftover waffles in an airtight container in the refrigerator for 2–3 days.

Doubling: This recipe doubles easily — just multiply everything by 2. Make a big batch and freeze half for easy breakfasts all week.

Freezing: Cool completely, then freeze in a single layer on a baking sheet before stacking with parchment paper between each waffle. Transfer to a freezer-safe bag or container and store for up to 3 months.

Reheating: Toast in a toaster or toaster oven on low for 1–2 minutes (thawed) or 1½–2½ minutes (frozen) until crispy and golden. The toaster is significantly better than the microwave for texture — microwave reheating makes them soft and steamy.

Make-ahead batter: Combine the dry ingredients in a bowl and cover at room temperature overnight. Make the buttermilk and whisk with the eggs in a separate container, then refrigerate. When ready to cook, melt the butter, add to the wet ingredients, then combine with the dry and cook as directed.

Serving Suggestions

These whole grain waffles are great with the classics — butter and real maple syrup — but here are a few combos I keep coming back to:

• Banana Date: Sliced bananas + pitted Medjool dates + maple syrup
• Diner-Style: Whipped cream + chocolate chips (or shavings) + powdered sugar
• Healthy: Greek yogurt + honey + fresh berries
• High-protein: Nut butter + sliced banana + ground cinnamon

For a full brunch, serve the alongside Scrambled Eggs with Cottage Cheese and Winter Fruit Salad with Ginger-Mint Honey Glaze. A Protein Coffee also makes a great pairing!

Whole Wheat Waffles FAQs

More Breakfast Recipes

If you liked and made this Whole Wheat Waffle Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!

Recipe Card