Fluffy Whole Wheat Waffles
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes (includes batches)
Rating
4.8 out of 5 stars
(82)
Ingredients
8-9 waffles
- 2 cups (260g) whole wheat flour (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 cup (420ml) buttermilk
- 1 teaspoon pure vanilla extract
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Preparation
Chef’s notes
Make Ahead & Freezing Instructions:
Waffles are best enjoyed freshly made. I recommend freezing any leftover cooled waffles. Waffles can be frozen for up to 3 months, then warmed in the toaster.
Special Tools (affiliate links):
Mixing Bowls | Whisk | Waffle Maker or Mini Waffle Maker
Sugar:
You can also try coconut sugar, granulated sugar, or honey.
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 suggested cooking time is just a suggestion. 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!).