Whip up some light and crispy Fluffy Whole Wheat Belgian Waffles in the comfort of your own kitchen. They’re high in fiber, lower in fat, and all the waffle goodness you’re looking for.
Introduce a new family favorite into your healthy brunch recipe rotation with these Fluffy Whole Wheat Belgian Waffles. They’re light, crispy, and just the right touch of sweet, making them delicious with almost any toppings.
I rediscovered my love of waffles when tapering for my first marathon 2 years ago. Ever since I’ve been working on developing my favorite whole wheat Belgian waffle recipe, and I think I’ve finally landed on my favorite.
And it turns out fluffy whole wheat waffles are a bit of a beast to conquer. Getting the perfect mix of crisp on the outside and light and fluffy on the inside is a challenge. There are a few ways to create each component and so I wanted to make sure I honed in on the best ratios of each to create the most satisfying and crave-worthy waffles.
First, I set out to get the most fluffy waffles. I started by doing this by using a mixture of whipped egg whites and baking powder. Though the egg whites initially added loft to the batter, they seemed to collapse during cooking. So, I decided to rely mainly on baking powder and the result was more structured, yet still light waffles.
Even with the loft and structure of the baking powder, I felt like the waffles could still be lighter and fluffier. This was the time for me to play around with the type of flour. Given that all-purpose whole wheat flour has more protein (making the waffles heavier and chewier), I realized that I needed to go for whole wheat pastry flour.
Since whole wheat pastry flour is lower on protein, I can get almost all of the benefits of using whole wheat flour without having to cut it with white flour to keep them light and fluffy. Side note: each waffle square made with whole wheat pastry flour still has about 9 grams of protein total!
Secondly, I set out to create waffles that have that perfectly crisp exterior. The kind of crispiness that borders on chewy and that I just. can’t. get. enough. of.
Some recipes I read insisted that egg whites would help create this crunch, but it never worked out for me. So, I started playing around with adding sugar to the batter, as sugar gets crispy when it heats up and caramelizes.
I started by adding a few tablespoons of granulated white sugar to the batter. The resulting waffles were a bit crunchy and tasted okay, but they could have been crunchier and have a better depth of flavor.
Then, after reading Sally’s Baking Addiction’s Fluffy Whole Wheat Waffles, I noticed she used light brown sugar in her waffles and my wheels got turning. I played around with the amount of dark brown sugar (i.e., I increased the sugar) and that, in addition to my other changes, created perfectly crispy and fluffy whole wheat waffles I just couldn’t stop with.
These Fluffy Whole Wheat Belgian Waffles are…
- But not food coma-y
- A great source of fiber
- Just as, if not more delicious than their white flour relatives
And screaming, just screaming, for you to make them.
Are whole wheat waffles good for you?
Yes, whole wheat waffles are good for you as long as you keep your toppings healthier too! These waffles will have more fiber and protein than white-flour waffles, making them more filling and not affecting your blood sugar as much.
When it comes to healthier waffle toppings, I recommend pure maple syrup as it doesn’t have any corn syrup in it. Also, to get more fiber and vitamins, top your waffles with fruit and nut butter instead of only butter or syrup.
Which flour is used in waffles?
I prefer to use whole wheat pastry flour in my waffles. Pastry flour has a lower protein content, keeping the waffles light and fluffy. If you don’t have pastry flour, use a mixture of 1 part whole wheat flour and 1 part white all-purpose flour.
Fluffy whole wheat waffles cooking notes:
- Milk choice – this recipe calls for buttermilk. Though I prefer the recipe with dairy buttermilk, nut buttermilk is also great!
- How to make buttermilk – if you don’t have or can’t find buttermilk, you can make your own! Here’s a simple way how: add 2 teaspoons of white vinegar to a 2-cup measuring cup. Next, fill the cup the rest of the way to the 2-cup line with either dairy or nut milk. Finally, let the milk sit for at least 5 minutes before using (this is when the milk cultures) and enjoy!
- Measuring the flour – it’s important to measure the flour consistently and accurately for the best results. Do this by weighing the flour on a food scale (preferable) or scooping the flour into measuring cups with a spoon. Don’t scoop the flour with the measuring cups as this is a very inaccurate way to measure!
- Whole Wheat Pastry Flour – whole wheat pastry flour will give you the lightest, fluffiest waffles. If you have it, make sure to use that in this recipe. This pastry flour is easy to find at Whole Foods, on Bob’s Red Mill’s website, or on Amazon. If you can’t find whole wheat pastry flour, use half whole wheat flour and half all-purpose white flour.
- Bringing eggs to room temperature (a short cut!) – if you want to quickly bring your eggs to room temperature, place them in a cup or small bowl and cover with lukewarm water. Let the eggs sit for about 5 minutes, or until the eggs are brought to room temperature.
Other delicious healthy brunch recipes you will probably enjoy:
- Oatmeal Blender Pancakes without Bananas or Flour
- Black Bean Breakfast Enchiladas
- Lemon Blueberry Muffin Bread
- Protein Breakfast Cookies
- Healthy Pumpkin Spice Blender Muffins
- Classic French Toast Recipe
- Crunchy Turmeric Granola Recipe
- Classic Coffee Cake (Two Ways!)
- Best Whole Wheat Pancakes
If you make and like this recipe, please rate it by clicking on the 5-star rating on the recipe card. I appreciate it so much! <3
Healthier whole wheat Belgian waffles that are fluffy, crispy, and a breeze to whip up.
Make sure to use whole wheat pastry flour if you have or can find it and spoon the flour into the measuring cups or weigh it for best accuracy.
Top with any and all of your favorite waffle toppings: maple syrup, nut butter, confectionary sugar, fruit, whipped cream, chocolate chips, etc.
- 2 cups (or 260 g) whole wheat pastry flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 cups buttermilk (nut or dairy)
- 1/4 cup unsalted butter, melted
- Non-stick cooking spray
- Your favorite toppings: fruit, nut butter, whipped cream, maple syrup, chocolate chips, dates, bananas, confectioners sugar, etc.
- Preheat oven to 200 degrees Fahrenheit. Preheat waffle iron to medium heat.
- Whisk together the dry ingredients (pastry flour through brown sugar) in a large mixing bowl until the brown sugar is broken down and distributed throughout the flour.
- In a smaller mixing bowl, gently whisk together the wet ingredients (eggs through melted butter).
- Add the wet ingredients to the dry ingredients and whisk until the batter is smooth and no clumps remain.
- Once the waffle iron has preheated, spray the iron with non-stick cooking spray and pour in the waffle batter by the 1/2 cup, or until the waffle irons are filled with batter, but not overflowing.
- Remove the waffles from the iron once they finish cooking. Move them to a oven-safe plate and keep the waffles warm in the oven.
- Repeat steps 5 & 6 with the rest of the waffle batter until all the batter is cooked (this recipe should make about 3 large Belgian waffles).
- Remove the waffles from the oven and serve hot with all your favorite toppings!
1. Make your own buttermilk by adding 2 teaspoons of white vinegar to a 2-cup measuring cup and fill up with dairy or nut milk to the 2 cup line. Let sit for at least 5 minutes before using in the recipe.
2. Leftover waffles keep covered in an air-tight container in the fridge for 2-4 days. Reheat the waffles on low heat in a toaster oven for 2 minutes, or until the waffles crisp back up but haven't burnt yet.
3. Quickly bring your eggs to room temperature by placing them in a small cup or bowl and covering them with lukewarm (not hot) water for about 5 minutes, or until they're brought to room temperature.
4. See my notes on the blog post about the importance of using whole wheat pastry flour (if you have it!) and measuring the flour. When you measure, either spoon the flour into the measuring cups (not scooping the flour with the measuring cups) or weighing the flour when measuring!
Serving Size1 waffle square without any toppings
Amount Per Serving Calories 246Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 46mgSodium 282mgCarbohydrates 39gFiber 4gSugar 7gProtein 9g