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
These were soo good and delicious they were perfectly fluffy and very filling my family loved them
These waffles are truly the best I’ve ever had. Can’t believe I made ’em myself! Truly light and fluffy and so very glad they’re made with all whole wheat flour! I rarely make waffles but got a new 3-in-1 waffle iron/sandwich maker. Thanks to this recipe we’ll be having waffles way more frequently. Wow!
Hi, can you add canned pumpkin to this recipe?
Hi Connie, We recommend making these pumpkin spice waffles instead.
Sub for eggs?
Hi Julie, we haven’t tested this recipe with any egg substitutes. Let us know if you give something a try!
I’ve had success using Bob’s Red Mill egg replacer, as well as flax eggs. Two flax eggs are 2 tablespoons of ground flax and 5 tablespoons of water.
So yummy! I wish it made more for my family of 10! Would y’all be able to add an option to adjust recipe size?
I did 60g white AP flour and 200g whole wheat flour and it worked fine.
We make waffles from scratch every weekend. These, while fluffy, turned out dry and disappointing. Back to old faithful!
I’ve tried a few whole wheat waffle recipes and they were a real disappointment. This one not only is the best recipe I’ve tried, but it was also freaking delicious! I was impressed by how fluffy they turned out vs the limp dense recipes I’ve tried before. The flavor was also great probably thanks to the butter! Thank you Sally for this recipe! We will be saving it.
Suggestion: the 2nd line of the recipe calls for “3 teaspoons (1 Tbsp) baking powder.” I read this too fast and dropped in 3 Tbsp baking powder. Ooops! Just wondering if it could have just been written as “1Tbsp Baking Powder” since 3 tsp = 1 Tbsp anyway…thanks!
Thank you, Dee. I see how that can be confusing. I updated it.
Absolutely delicious!
I ran out of milk so I had to use heavy cream to make the buttermilk but OMG! Best waffles ever! I was blown away!
I loved it, kids loved it.
thank you!
What are the nutrition facts for these waffles? My is T1D, I need to know how many carbs per waffle.
Hi Britta, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I doubled the brown sugar and cinnamon, and it still didn’t have enough flavor for us (we like our waffles a little sweet with no syrup or anything). Next time I’ll add more cinnamon OR do half AP flour, half whole wheat. I did sprinkle on some powdered sugar for the kids!
Made this today. Didn’t have butter so substituted with extra virgin coconut oil. Didn’t have brown sugar and substituted it with black strap molasses. Made 4 Belgian waffles. Family loved them.
Hu! Do you have any nutrional info on this recipe please?
We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Looks like a great recipe! Can it be made into a savoury waffle? I’m thinking leaving out the sugar and cinnamon mixing in cheese and some veggies for my son. Would the batter hold these? Thank you!
Hi Dina, we haven’t tested anything, but let us know if you do any experimenting! You might also enjoy these sweet potato and zucchini fritters, too.
Would this work like other recipes where you whip the egg whites and fold in?
Hi Timmy, that’s not necessary here. You can whisk the melted butter, eggs, and brown sugar together. Enjoy!
Why so much milk? Way too thin and kind of tasteless. Not a keeper for me.
Wanted to share with my toddler, so used 1 banana instead of the 2TBSP sugar. Turned out perfect! I grind my own flour so recipes like this are so helpful. Additionally, I love recipes that aren’t afraid of butter/fat! <3
Banana… what a FANTASTIC idea!!! Now you’ve got me thinking banana nut waffles! YUM!
I might substitute some of our almond milk for blended banana and see how that works. Thanks for the idea!!!
Can spelt flour be used in place of whole wheat flour?
We’re sure you can, though the texture will likely change/end up more dry. But let us know if you give it a try!
Excellent whole wheat waffle recipe. Moist and very flavourful. Easy to follow and accurate instructions.
what are the nutritional facts for this recipe?
Hi SB, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hubby is on diet so tried these, used coconut oil in lieu of butter and added chopped apples – delicious!
If I were to make these with a blend of AP flour, could I use half whole wheat and half AP? Thanks, Sally!
Absolutely!
I’ve made these several times. They are a family favorite. I do let the batter rest for about 30 minutes before cooking to let the wheat flour absorb the liquid and adjust if needed. I also freeze them and pop them in the toaster on a busy morning and they work wonderfully.
Hi! i love all your recipes, they never fail to appease everyone. I was wondering if i could use regular flour for these? I don’t have any wheat flour at home.
Hi Elise, this recipe was formulated for whole wheat flour. You may enjoy these buttermilk waffles instead!
I made this and substituted dairy free yogurt drink (Forager) for the buttermilk to make it dairy free. Just wanted to leave a comment here for anyone else looking that it worked great! Yummy waffles. I didn’t want a spiced waffle but the cinnamon is very subtle.
Made them this morning and they are the best ever …
Excellent waffles. My new go-to
This recipe is perfect. I didn’t make any changes. This will be the recipe I use for my precious Granddaughters. They will love these waffles!