Whole Wheat Waffles (Crispy & Quick!)
These whole wheat waffles are light, crispy, and made in one bowl in 20 minutes — the secret is whole wheat pastry flour and brown sugar for caramelized crunch. A family favorite whole grain waffle recipe that's been on repeat for 7 years.
Ingredients
- 2 ⅔ cups (320g) whole wheat pastry flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup packed light brown sugar
- 2 large eggs
- 2 cups low-fat buttermilk (dairy or nut milk — see notes for homemade)
- ¼ cup unsalted butter melted
- Non-stick cooking spray
- toppings of choice maple syrup, fresh fruit, nut butter, Greek yogurt, whipped cream, chocolate chips, powdered sugar, etc.
Instructions
- Preheat the waffle iron to medium-high heat.
- Whisk together the flour, baking powder, salt, cinnamon, and brown sugar in a large bowl until combined.
- Add the eggs, buttermilk, and melted butter. Whisk until just combined — no streaks of flour, but don't overmix.
- Once fully preheated, spray the waffle iron with non-stick cooking spray.
- Pour batter in by the ½ cup, filling the grids without overflowing. Cook according to your waffle iron's directions until golden brown and crispy.
- Keep finished waffles warm in a 200°F oven in a single layer directly on the rack. Repeat the cooking process with the remaining batter.
- Serve the waffles hot with your favorite toppings.
Notes
- Flour substitute: Equal parts regular whole wheat flour and all-purpose flour (1⅓ cup each) can substitute for the whole wheat pastry flour. Waffles will be slightly denser.
- Homemade buttermilk: Add 2 tablespoons white vinegar to a 2-cup measuring cup. Fill to the 2-cup line with dairy or non-dairy milk, stir, and let rest 5 minutes until curdled.
- Measure flour accurately: Weigh it (320g) or spoon and level — don't scoop directly from the bag.
- For crispier waffles: Use brown sugar (not white), fully preheat the iron, and don't stack fresh waffles.
- Freezing: Cool completely, then freeze in a single layer on a baking sheet. Once firm, stack with parchment paper between the layers and store in a freezer-safe container for up to 3 months. Reheat in a toaster oven for 2-3 minutes.
- High altitude: Reduce baking powder to 2½ teaspoons.
- Vegan: Use homemade non-dairy buttermilk and 2 flax eggs (1 tbsp ground flaxseed + 3 tbsp water each, rested 5 min).
- Dairy-free: Use dairy-free milk for the buttermilk and melted coconut oil in place of butter.
Nutrition
Serving: 1 waffle without any toppingsCalories: 246kcalCarbohydrates: 39gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 46mgSodium: 282mgFiber: 4gSugar: 7g
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