Name: Whole Wheat Waffles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 3 cups whole wheat flour; 1 tsp salt; 1 tsp baking soda; 2 1/2 tsp baking powder; 1/2 cup canola or melted coconut oil; 4 eggs; 3 1/2 cups buttermilk (see note*)

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Start your morning right with these light and fluffy whole wheat waffles! Made with 100% whole grains and no added sugar, these healthy waffles are still tender and delicious!

Whole Wheat waffles stacked on plate and topped with berries and maple syrup

The Best Healthy Waffle Recipe

While pancakes are delicious, my heart belongs to waffles. From the crispy edges to the light and fluffy interior, waffles have the perfect textural contrast.

However, it can be really hard to find a delicious waffle that is actually made with wholesome ingredients.

But I didn't give up! I have created a recipe that proves it is possible to make healthy Whole Wheat Waffles that are light and crispy--and positively delicious!

Just like my recipe for Whole Wheat Pancakes, this recipe for whole wheat waffles has been given a healthy makeover without sacrificing flavor or texture.

Paired with fresh fruit and Oven Baked Bacon or Homemade Breakfast Sausage, whole wheat waffles make a delicious, healthy start to any day.

Healthier Ingredients

There are two key changes that make this waffle recipe healthier. First, this waffle recipe is made with whole-grain flour instead of refined flour which adds fiber and nutrients. It is also made without added sugars or artificial sweeteners. There is no need to add sweetener to the waffle batter, as the toppings will add more than enough sweetness to your breakfast. In fact, by leaving out the sweetener, you also can opt to serve your waffles in a savory preparation, allowing this waffle recipe to be versatile as well as healthy.

Ingredients for whole wheat waffles labeled on counter.

Flour: You can use either whole white wheat flour or whole wheat flour for this waffle recipe, both are 100% whole grain.
Leaveners: For the best texture, you need to use both baking powder and baking soda.
Buttermilk: There is no need to purchase buttermilk to prepare homemade waffles. You can simply make your own buttermilk by combining milk of your choice with lemon juice or vinegar.
Oil: You can opt to use canola oil or melted and cooled butter.

How to Make Whole Wheat Waffles

The first step to preparing your waffle batter is to whisk together your dry ingredients. This is important because you don't want a lump of baking soda or baking powder to be in your waffle batter.

Dry ingredients for waffles in mixing bowl

Next mix together the eggs, oil, and buttermilk. No buttermilk? No worries--my recipe includes an easy way to make homemade buttermilk and even dairy-free buttermilk!

Wet ingredients for waffles in mixing bowl

Combine the wet and dry ingredients and mix until just incorporated. You want the flour to be completely absorbed and mixed into the wet ingredients, but do not over mix or your waffles will be tough, not light and fluffy.

Whole Wheat Waffle Batter in mixing bowl

Once the batter is ready, set it aside to rest while the waffle iron preheats.
Preheat your waffle iron according to the manufacturer's instructions. At this time, also turn your oven to 200 degrees Fahrenheit to hold the waffles warm as they come off the waffle iron--that way each waffle stays warm until ready to serve.
Once the waffle maker is preheated, grease your waffle iron and then ladle the batter onto the center of each grid.

Whole Wheat Waffle Batter being poured on waffle iron

Close the lid and let the waffles cook until they are browned and crispy.

Whole Wheat waffles baked in waffle maker

Remove the waffles from the waffle iron and place them onto a cooling rack that has been placed on top of a baking sheet and place into a 200-degree oven to hold warm until all the waffles are ready to enjoy. Why a cooling rack? This keeps the bottom of the waffles crisp as they are held warm.
Serve as desired.

Serving Suggestions

There are endless ways to serve these wheat waffles.

Keep it classic and serve these waffles with pure maple syrup.
Top the waffles with fresh fruit and whipped cream.
Slather the waffles with nut butter and sliced bananas for an added boost of protein and a serving of fruit.
Use these wheat waffles as a unique base to a turkey or ham sandwich.
Use these waffles as the base of savory breakfast and top with smashed avocado and a poached egg.
Or use the waffles as base for a delicious dessert and top with vanilla ice cream, chocolate syrup, and whipped cream.

3 waffles on white plate topped with berries and maple syrup

Storage Instructions

Leftover waffles can be stored in an airtight container after they have cooled in an airtight container for 5 days in the refrigerator. Toast the waffles in a toaster or toaster oven until crispy and warmed through.

To store longer, it is best to freeze waffles.

How To Freeze Homemade Waffles

When you make homemade whole wheat waffles, make a triple batch so you can have some in the freezer at all times for an easy breakfast on a busy morning, or a quick snack at any time of the day!

To freeze waffles for individual servings, allow the waffles to cool completely.
Once cooled, place the waffles on a cookie sheet in the freezer in a single layer until flash-frozen--about 30 minutes.
Place the frozen waffles into a freezer container for storage. This allows the waffles to be removed from the freezer one at a time.
To reheat frozen waffles it is best to toast individually in a toaster or toaster oven. You can also place it in the microwave for 1 minute per waffle. The waffles will lose their crispiness when microwaved, but still tasty.

Modifications for Whole Wheat Waffles

Gluten-Free Waffles: Using a 1:1 gluten-free flour blend in place of the whole wheat flour will work successfully in this recipe.
Egg-Free Waffles: Eggs may be replaced with flax eggs or vegan egg replacement products. To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let for 15 minutes to set up and thicken. For this recipe you would need to mix together ¼ cup ground flaxseed with ¾ cups of water to equal the 4 eggs used in this recipe.
Dairy-Free Waffles: Use the equivalent amount of non-dairy milk such as almond or coconut milk. You can make homemade dairy-free buttermilk by mixing 1 tablespoon of vinegar or lemon juice with 3.5 cups of non-dairy milk.
Low-Fat Waffles: This recipe can be adapted to be made lower in fat by replacing half the oil with applesauce. You can replace the full amount of oil with applesauce, but the waffles will not be as fluffy, so I do not recommend doing so.

More Delicious Breakfast Recipes

Be sure to prepare a double batch of these homemade waffles and freeze a batch for busy mornings--you won't regret it! And I would love for you to let me know in the comments how much you enjoyed this recipe!

Whole Wheat Waffles

A simple, healthy waffle recipe made with 100% whole wheat flour that is light, tender, and delicious.

5 from 27 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 225kcal

Author: Kristen Chidsey

Ingredients

Instructions

In a large bowl, whisk together the flour, salt, baking soda, and baking powder until well combined.
In a separate bowl, whisk together the oil, eggs, and buttermilk until well combined. Add to the dry ingredients and mix until thoroughly incorporated. Be careful to not over mix to prevent your waffles from getting tough.
Set aside waffle batter to rest while the waffle iron is heating up.
Preheat the oven to 200 degrees. Preheat the waffle iron according to manufacturer's instructions.
Once the waffle iron is heated, brush with canola oil, coconut oil, butter, or cooking spray. Ladle about ⅓ cup of the batter unto the center of each grid on the waffle iron. Close waffle maker and cook according to the manufacturer's instructions.
As the waffles are finished cooking, transfer them to a baking sheet lined with a cooking rack and place into the preheated oven. This will hold the waffles warm until ready to eat.
Serve with any topping you desire.

Equipment Needed

Notes

If using coconut oil instead of canola oil, it is best to have your buttermilk and eggs at room temperature so the coconut oil does not solidify when it is added to the batter.

Homemade Buttermilk: If you don't have buttermilk, use one tablespoon vinegar or lemon juice and then fill the measuring cup remaining way to 3 ½ cups with milk.

Dairy-free Waffles: Use the equivalent amount of non-dairy milk such as almond or coconut milk.

Egg-Free Waffles: Eggs may be replaced with flax eggs or vegan egg replacement product. For 4 flax eggs, mix ¼ cup ground flaxseed with ¾ cups of water and let sit for 15 minutes.

Flour Notes: Use 100% whole wheat or whole white wheat flour for this recipe to keep these whole-grain waffles.

Gluten-Free Waffles: I have used a 1:1 gluten-free flour blend with success to make gluten-free waffles using this recipe.

Low-Fat Waffles: This recipe can be adapted to be made lower in fat by replacing half the oil with applesauce. You can replace the full amount of oil with applesauce, but the waffles will not be as fluffy.

Leftover waffles can be stored in the refrigerator for up 4 days or frozen for up to 3 months. They are best reheated in a toaster or toaster oven.

Freeze Waffles: To freeze waffles for individual servings, allow waffles to cool and then place on a cookie sheet in the freezer in a single layer until flash-frozen--about 30 minutes. Place into a freezer container for storage.

If you would like to have sweeter waffles, feel free to add 2-3 tablespoons of maple syrup to the batter.

Nutrition

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This post was originally published in 2017 then updated in 2020 and 2022 with new tips.