These whole wheat buttermilk waffles are fluffy, a little chewy, and slightly crisp all at once for a wholly satisfying homemade waffle recipe. Great as a make-ahead breakfast as they reheat nicely, this kid-friendly breakfast staple can be batch-made and frozen for easier weekday mornings.
Despite my deep love of ricotta pancakes (and, against all odds, pancakes made with cottage cheese), waffles, with their crisp squares and no need to mind the stovetop, have the edge in my house.
Our house waffle recipe, if you will, is this one for fully whole wheat waffles made with buttermilk. Despite the reputation for whole wheat flour producing heavier, denser baked goods, this recipe manages to yield fluffy waffles with a little chew, crisper exteriors, and a really nice all-purpose flavor, successfully toeing the line between all those competing factors.
The key? Not using too much milk. The batter will seem thicker than usual for waffles, but it's necessary for that fluffy/soft/chewy balance.
Note: This recipe has been on the site since 2014, re-published in 2019, and updated again in 2025. I usually make it now with standard whole wheat flour (not white whole wheat), and have split the leavening between baking powder and baking soda. The higher amount of baking powder-only before had me nervous some sensitive palates might pick up a metallic taste if not using an aluminum-free variety. And for flavor purposes I've added a melted butter alternative, though oil is still great to use, too.
Recipe Ingredients
Whole wheat flour: In the past I've used milder-tasting white whole wheat flour, but have really taken to the bolder, nuttier flavor of 100% whole grain whole wheat flour for these buttermilk waffles. The kind I use has a 13.2% protein content, though either variety works.
Buttermilk: In the past I've made homemade buttermilk substitutes with milk and lemon juice/vinegar, but the consistency never gets as luxuriously thick as a store-bought carton, so I've become a convert. Regular milk is much thinner and lacks the acidity of buttermilk necessary to activate the baking soda.
Melted butter/oil: I've used both, and while melted butter has the edge on flavor, a neutral oil (like vegetable or canola) will result in a slightly more crisp waffle. Choose based on your preference.
Eggs: These will be separated, with the whites whipped and folded into the waffle batter just before cooking to produce a lighter, fluffier texture. I hate that this trick works as well as it does as I'm loath to create more dirty dishes to wash, but it does make an impact.
Sugar: Not a ton (three tablespoons), but enough to start the ball rolling in a sweet direction without getting in the way of maple syrup to serve.
Spices: Cinnamon is not uncommon for waffles, but nutmeg is a sleeper here. Paired with the heartiness of whole wheat, nutmeg adds a warm and cozy, not super discernible flavor that makes these whole wheat buttermilk waffles a cut above. The cinnamon you can measure with your heart, but portion out the nutmeg precisely as it's a spice that can be easy to overdo.
Step-by-Step Instructions
- Step 1: Whisk together the egg yolks, buttermilk, oil/melted butter, and vanilla extract. Add the egg whites to the bowl of a stand mixer and set aside for now.
- Step 2: Separately whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Step 3: Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.
- Step 4: Beat the egg whites on high speed for several minutes until stiff peaks form.
- Step 5: Fold the whipped egg whites into the batter using broad strokes.
- Step 6: Cook to your preferred doneness according to your waffle maker's instructions.
Recipe Tips and Tricks
- Folding in egg whites - Mix them in completely (no foamy pockets remaining) so you don't find cooked little eggy bits in your waffles, but try not to overmix the batter, which acts as a double whammy of deflating the egg whites and toughening the gluten in the flour.
- Keep waffles crisp - Place freshly-cooked waffles in a single layer directly on a wire rack so air can circulate around them. The heat will create condensation if put onto a plate, sogging up the bottom. If it'll be more than a few minutes until serving, you can set the rack of cooked waffles on a rimmed sheet pan and place it on the middle rack of a 200°F oven to keep the waffles warm until ready.
- Freezer-friendly - Once the waffles have cooled, wrap in foil and place in an air-tight container or sealable freezer bag (with all excess air pressed out). Waffles are best reheated on a low setting in a toaster oven for the best crispness.
Frequently Asked Questions
It's not an absolute must but I highly recommend it. There have been times I've skipped it, instead just cracking the eggs straight into the mixing bowl with the rest of the wet ingredients. That way certainly is just fine and produces good buttermilk waffles, but I always get a pang afterwards of wishing I fluffed up the whites instead.
I've made this whole wheat buttermilk waffle recipe with white whole wheat flour, as well as all-purpose and found each version to be delicious. However I've grown to be partial to how the regular whole wheat flavor combines with the warm baking spices. I've not attempted this recipe with a gluten-free flour blend.
I don't recommend mixing up this waffle batter much ahead of time. The baking powder and soda will begin to activate once the wet and dry ingredients combine and lose effectiveness as time goes by. The whipped egg whites will also begin to deflate. A better option for streamlining future breakfasts would be to cook the waffles and refrigerate or freeze.
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Whole Wheat Buttermilk Waffles
Ingredients
- 2 large eggs yolks and whites separated
- 1 ¾ cups low-fat buttermilk
- ½ cup neutral-tasting oil (vegetable, canola) or melted unsalted butter
- 1 ½ teaspoons vanilla extract
- 2 cups whole wheat flour (white whole wheat flour fine)
- 3 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine salt
Instructions
- Separate the egg yolks and whites, adding the yolks to a mixing bowl and the whites to the bowl of a stand mixer (or separate bowl to be whipped later on with a hand mixer).
- In bowl with the yolks, add buttermilk, oil or melted butter, and vanilla extract. Whisk well until all of the wet ingredients are smooth and evenly combined.
- In a separate large mixing bowl add the whole wheat flour, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt and whisk until evenly combined.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined and no dry flour streaks remain.
- In the stand mixer, beat the egg whites on high speed until stiff peaks form - they'll be very fluffy and foamed up. Fold/stir the whipped egg whites into the waffle batter using broad, deep strokes until they're fully incorporated and no foamy pockets remain. Try not to overmix as this can deflate the egg whites and lead to a tougher texture.
- Let the batter sit while you spray your waffle iron grids with cooking spray (if needed) and turn it on to preheat. Scoop batter onto the preheated waffle iron and cook to your preferred doneness.
- Place waffles in a single layer on a wire rack once cooked. If the rack is oven-safe, you can place it on a rimmed sheet pan on the middle rack of a 200°F oven to keep them warm and maintain crispness before serving.
Notes
- Melted butter or oil - Butter has a slightly better flavor, but oil will provide extra crispness. Use your preferred.
- Storage instructions - Store cooked waffles once cooled to prevent trapped condensation from sogging them up. They can be refrigerated in an air-tight container for up to 3-4 days, or frozen for several months. If freezing, wrap waffles in foil before placing in an air-tight container or freezer bag with all excess air pressed out.
- Reheating instructions - To restore as much crispness as possible, reheat whole wheat waffles in a toaster oven on a low setting.
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
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OkayHealthy says
I love waffles. This is an amazing recipe. Thank you!
Arpita@ The Gastronomic Bong says
Whole wheat waffles sounds extra delicious!! They look so fluffy and crisp.. Love it!! 🙂
Thalia @ butter and brioche says
these waffles look amazing. wish i was waking up to a plateful tomorrow for breakfast...
Alyssa says
Thanks Thalia! Our freezer stash has run out so I'm wishing the same thing! 🙂
Kelly - Life Made Sweeter says
I love both pancakes and waffles but if I had to choose I think waffles would win by a tad 🙂 I love that you made ones with whole wheat that are fluffy, light and crisp! They look fantastic and can't wait to whip some up for our next batch!
Alyssa says
Thanks Kelly! 🙂