This recipe for fluffy whole wheat waffles proves that a wholesome breakfast can be absolutely delicious. Made with 100% whole wheat flour, these waffles have hearty flavor, lightly crisp edges, and soft centers. They’re a feel-good weekend breakfast the whole family will love. Plus, they freeze and reheat beautifully, making them perfect for quick and easy weekday breakfasts.
I originally published this recipe in 2017, and I’ve since updated it with new photos and extra success tips for consistently excellent results.
I have to admit, I don’t whip out the waffle maker very often. But for special occasions, I love making classic buttermilk waffles, pumpkin waffles or gingerbread waffles.
Sometimes, though, we want something we can feel good about any day of the week. That’s exactly why I was excited to develop this recipe for fluffy whole wheat waffles.
Whole wheat doesn’t have to mean dense or boring. These waffles bake up golden with lightly crisp edges and a soft, tender center… so delicious they feel like an indulgence, even though they’re made with 100% whole wheat flour.
How do we achieve that? The secret to fluffy whole wheat waffles is balancing the whole wheat flour with enough moisture, fat, and leavening so the waffles cook up crisp on the outside and tender inside, not dense or heavy.
One reader, Austin, commented: “These were FANTASTIC. I subbed brown sugar for honey. We topped them with homemade whipped cream. Best breakfast ever! ★★★★★”
Another reader, Paula, commented: “These waffles are truly the best I’ve ever had…. Thanks to this recipe we’ll be having waffles way more frequently. Wow! ★★★★★”
Another reader, Terry, commented: “I’ve made these several times. They are a family favorite. I also freeze them and pop them in the toaster on a busy morning and they work wonderfully. ★★★★★”
Why You’ll Love These Whole Wheat Waffles:
- Naturally wholesome & extra satisfying: Made with 100% whole wheat flour.
- Perfect texture: Buttermilk keeps the waffles tender, while baking powder gives a lift to keep them light.
- A perfect base for toppings: Use your favorite.
- Great for freezing and meal prep: Make a batch ahead of time and freeze for easy breakfasts during busy weeks.
Ingredients You Need & Why
Just like my whole wheat pancakes recipe, the secret to fluffy 100% whole wheat waffles lies within the careful ratio of ingredients.
- Whole Wheat Flour: I use 100% whole wheat flour, but feel free to use white whole wheat flour if you’d prefer a slightly lighter flavor and color.
- Baking Powder: This is the primary leavening that helps the waffles rise and stay light instead of dense.
- Cinnamon + Salt + Vanilla: Flavor enhancers extraordinaire!
- Butter: Key for flavor as well as texture.
- Eggs: Eggs not only bind everything together, they also help make these whole wheat waffles light and fluffy.
- Brown Sugar: Use just a bit of brown sugar for necessary sweetness. If an unrefined sugar sounds better to you, I’ve tried these with coconut sugar, honey, and maple syrup. All very good! Especially the maple syrup—extra maple flavor in your stack!
- Buttermilk: Buttermilk adds richness and tenderness, but you could also use whole milk or a nondairy milk to make this easy buttermilk substitute.
How to Make Whole Wheat Waffles
These whole wheat waffles come together quickly with a simple two-bowl method—whisk the dry ingredients, whisk the wet ingredients, then combine and cook in your waffle iron. Easy!
Make sure you preheat the waffle iron and grease it before using. The amount of batter per batch depends on the size of your waffle iron, so follow your particular waffle iron’s instructions.
- Here’s the waffle maker I own and love.
- And this waffle maker is another great choice. (It’s what I used for the pictured waffles!)
Close the lid and cook the waffles until golden and crisp. All waffle makers are different, so check your waffle maker’s instructions for suggested cook time.
Then repeat with the remaining batter:
Classic & Creative Topping Ideas
Serve warm with your favorite toppings, like the classic maple syrup or whipped cream, or try something new:
Yes. Let the waffles cool completely, then freeze them in a freezer-safe bag for up to 3 months. Reheat in a toaster or toaster oven until warm and crisp.
For the crispiest reheated waffles, reheat them in a toaster or toaster oven until warmed through. This helps bring back their crisp edges!
Yes, but I think you’ll enjoy my whole wheat pancakes even more (which are formulated to be pancakes!).
Fluffy Whole Wheat Waffles
- Prep Time: 20 minutes
- Cook Time: 15 minutes (includes batches)
- Total Time: 35 minutes
- Yield: 9 waffles
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Description
Made with 100% whole wheat flour, these waffles bake up golden with crisp edges and a soft, fluffy center. A wholesome breakfast that freezes and reheats perfectly.
Ingredients
- 2 cups (260g) whole wheat flour (I use this), spooned & leveled
- 1 Tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 2 Tablespoons (25g) packed light or dark brown sugar*
- 1 and 3/4 cups (420g/ml) buttermilk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat waffle maker on medium-high heat. Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet; set aside.
- In a large bowl, preferably with a pour spout, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In another large bowl, whisk together the melted butter, eggs, and brown sugar. Whisk in the buttermilk and vanilla until combined. Pour the wet ingredients into the dry ingredients, and then whisk gently until combined. Do not over-mix. Some small lumps are OK.
- Grease the preheated waffle maker (I use nonstick spray). Pour about 1/3 cup of the batter into each well of the waffle maker (could be more or less, depending on the size of your waffle maker) and close the lid. Cook the waffles until crisp, about 4–5 minutes. (Follow the cooking instructions for your waffle maker.) Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
- Serve the waffles immediately with your choice of toppings.
Notes
- Make Ahead & Freezing Instructions: Waffles are best enjoyed freshly made. I recommend freezing any leftover waffles. To freeze, let the waffles cool completely, then freeze them in a freezer-safe bag for up to 3 months. Reheat in a toaster or toaster oven until warm and crisp.
- Special Tools (affiliate links): Mixing Bowls | Whisk | Waffle Maker or Round Waffle Maker
- Sugar: Instead of brown sugar, try coconut sugar, maple syrup, granulated sugar, or honey. Do not skip the sugar; the waffles will taste bland and dry.
- Buttermilk: You can substitute whole milk for buttermilk if desired. Acidic buttermilk isn’t needed in order for the waffles to rise since we’re using baking powder. However, if you’d like the tangy flavor, which I highly recommend, you can make your own buttermilk substitute. Add 1 Tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 and 3/4 cups. Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk is best for the DIY sour milk substitute because you’ll get the best, fluffiest, richest tasting waffles. However, lower-fat or nondairy milks can work in a pinch.
- Waffle Maker: You can use this recipe in either a Belgian or traditional waffle maker or iron. The batter amount to use for each waffle and cooking time in the recipe are just suggestions. Follow the cooking instructions for your specific waffle maker.
- Can I make these as pancakes? Yes, but I think you’ll enjoy my whole wheat pancakes even more (which are formulated to be pancakes!).
Nutrition
- Serving Size: 1 waffle
- Calories: 207
- Sugar: 5.2 g
- Sodium: 173.9 mg
- Fat: 9.8 g
- Carbohydrates: 25.1 g
- Protein: 6.6 g
- Cholesterol: 63.6 mg
Reader Comments and Reviews
Hi Sally!
I was thinking of trying these waffles, but don’t have buttermilk. Any suggestions?
Hi Kasey, You can easily make your own buttermilk at home using regular milk + lemon juice or vinegar. Here’s how I’ve done it before: Measure 1 tablespoon of white vinegar or lemon juice in a measuring cup. Then, add enough milk to the same measuring cup until it reaches 1 cup. Stir it around and let sit for 5 minutes.
These waffles were fluffy, light and just the right amount of sweet that you almost forgot they were made with whole wheat flour. Not your typical heavy, dense, cardboard like wheat waffle by any stretch, and I might even get our teenager to eat it without complaining. I did use homemade buttermilk (vinegar and milk) because I didn’t have any and I packed the brown sugar but these have been the best wheat waffles we’ve made by far. Will make them again!
AMAZING!!! My VERY picky eater loved them! I made a bunch in my mini waffle maker and froze them to use for breakfast. I also added chopped up frozen blueberries. Delicious!
This recipe is awesome! I make them on Sundays for my 2 year old daughter to have during the week. I store them in the fridge and pop them in the toaster for a quick to-go breakfast. I’ve made them with buttermilk and regular milk and they are always delicious
I was so surprised how fluffy these turned out to be! Has anyone frozen them and toasted them up? Hoping they’ll still taste well bc I love having homemade waffles for the kids in the am!
I love toasting them after freezing. No need to thaw before toasting, though you certainly could.
I usually make bisquick waffles, but decided to try this while changing my diet to improve my cholesterol numbers by eating more whole grain and less processed flour. I used regular milk because I did not have buttermilk and did not want to make my own. These were so much better than I expected. Tasty and light.
Hi Sally! Would white whole wheat flour work in this recipe? I bought a bag to make the Nutella muffins and am searching for more recipes to use with this bag!
Yes, it should work in these too! Enjoy!
I had a 1/2 whole wheat recipe that just wasn’t good enough. This was my last go at a whole-wheat waffle before I decided it just couldn’t be done. Sally proved me wrong!!!! These are so. good. Crispy on the outside. Light and fluffy on the inside.
Delicious! Tender on the inside and crispy edges. Just had this morning with some super ripe fresh figs. Thanks for the great recipe. Followed recipe.
These were so fluffy and delicious! The cinnamon and brown sugar really add a special touch. This recipe made 4 giant Belgian-style waffles. Can’t wait to make them again for my family!
Sally, these are great! Thanks for sharing. With fall just around the corner I’m thinking of adding a smidgen of pumpkin pie spice or apple pie spice and see how that works.
Adding pumpkin/apple pie spice to these would be incredible! So happy you enjoyed this recipe 🙂
I have made these an ABSURD amount of times since finding the recipe a little over a year ago. No need to consult the recipe any longer. I grind whole wheat flower, use a can of coconut milk (which happens to be 1 3/4 cups), and make in a flipping Belgian waffle maker. I usually double and save the rest for the next day (if I can keep the children from snacking on them throughout the day). THANKS!!
Holy WOW!!! Sally, these waffles are the BEST I’ve ever had!!! Just the perfect texture and flavor. I almost swapped coconut oil for the butter but I’m so glad I didn’t. Use the butter!!!
Sally, these waffles are amazing. Making another batch this morning!
We love these! So filling, fluffy yet still crispy on the outside. I replace the brown sugar with maple syrup and it decreases the need to have as much, if any, maple syrup. My toddler loooooves these
I used molasses instead of sugar. So good!
I veganized these and have been enjoying all week, legit tastes like Christmas. Used vegan butter, flaxseed “eggs, and for buttermilk subbed almond milk with lemon juice. Sadly am out of batter but will definitely be whipping up more tomorrow!
These are my very favorite waffles! I’ve made them twice now, the first time I followed the recipe exactly. the second time I made them I forgot the brown sugar and didn’t realize it until I took the last waffle out, they still turned out delicious! Once they had syrup and fruit on top you couldn’t even tell.
These are great! The perfect chewy outside and fluffy inside.
Delicious recipe! These waffles are great, even for being made with entirely whole wheat flour! Yum!
These were absolutely delicious, did recipe as written, but substituted ricotta cheese for the melted butter, a trick I learned from my future son- in-law! So light and fluffy! We also added blueberries and topped with raspberries and real maple syrup! So, so good! Thanks for the awesome recipe!
These were excellent! I have been looking for a good whole wheat waffle recipe, and finding one where you don’t have to separate the eggs is a nice bonus! I used 1 cup of whole wheat pastry flour and 1 cup of whole wheat flour. I also added a splash of milk because the batter was a little thick – not sure if that was because of the pastry flour. Really good with fresh berries on the side.
Can I make pancakes from the same batch or do I need to need to make any changes, like more milk?
Same batter, yes!
Fabulous waffles for this preggers mama, and toddler approved!
OMG! Being a diabetic, I have been forced to abandon “sweet” breakfasts for more “savory” ones, for obvious reasons. Waffles are one item that I have missed terribly, but with your recipe (very little sugar, whole wheat flour, added cinnamon), I not only can eat waffles again for breakfast (and not go into a diabetic coma), but actually enjoy the taste of them as well! LOL Thank you so much!
Can you make the batter ahead of time or would that cause them to be flat?
Hi Kristin! I don’t recommend it as the baking powder is initially activated once wet.
Made ’em. Loved ’em. Froze ’em. Loved ’em again. Thanks again!!
I made these waffles yesterday, and I cannot believe how good they are! I used honey instead of brown sugar, and I was able to make exactly seven waffles in my Belgian waffle maker. These are the best waffles I have ever tasted, and I highly recommend any waffle lover to try these. Thank you for posting the great recipe, Sally!
I tried these this morning with whole wheat pastry flour! Other than that I followed the recipe. They were delicious- not too wheat-y as my daughter put it.