Crispy Rye Flour Buttermilk Waffle Recipe With Spiced Walnuts

In this post, I'm excited to share with you my latest waffle recipe. They are made with 100% rye flour and infused with a warm, nutty flavor of spiced walnuts and buttermilk. After countless trials and tests in my kitchen, I've perfected a recipe with a crispy exterior and a soft, flavorful interior - the perfect dish for the perfect weekend breakfast or your Sunday brunch. If you have never tried the spiced nuts in your waffle batter, you will love it!

Other rye flour recipes

• Salted rye flour brownies
• Cinnamon Rye flour scones
• Dense rye bread recipe
• Chocolate rye cookies
• Salted rye chocolate chip cookies
• Rye flour blueberry muffins
• Simple rye crackers

This recipe is composed of 2 parts, the candied walnuts, made and cooled. Then of course the star of the recipe - the rye waffles. 

Types of rye flour and which one I use

1. Dark Rye Flour: This type of rye flour is made from the whole rye kernel and has a darker color and stronger flavor compared to other types. It contains more bran and germ, resulting in a higher nutritional content. This is the flour I used in the photos shown. I have a mill and grind my own grains. You can also use light or medium rye flour a milder flavor if you prefer. 
2. Light Rye Flour: Light rye flour is made from the inner part of the rye kernel and has a lighter color and milder flavor compared to dark rye flour. It has less bran and germ, resulting in a finer texture and lighter baked goods.
3. Medium Rye Flour: Medium rye flour falls between dark and light rye flour in terms of color and flavor. It offers a balance of flavor and texture, making it suitable for a variety of baking applications.
4. Pumpernickel Flour: Pumpernickel flour is a coarsely ground whole rye flour that is traditionally used to make dense, dark-colored bread. It undergoes a long, slow baking process to develop its characteristic flavor and color.

Secrets to making perfect waffles

1. Use Buttermilk: Incorporate buttermilk into your waffle batter for added moisture and flavor.
2. Whip The Egg Whites: I have used this method FOREVER in making waffles. It keeps them light and airy. 
3. Avoid Overmixing: Mix the batter until just combined to prevent tough waffles.
4. Cook Until Golden Brown: Cook the waffles until they are golden brown to ensure a crispy exterior.
5. Preheat the Waffle Iron: Ensure your waffle iron is fully preheated before adding the batter for even cooking and crispiness.

Ingredients

• Rye flour- As noted above, I used dark rye flour. If you want a lighter and milder flavored waffle, change this out for light or medium rye flour. 
• Baking powder- this is used as a leavener and will give the waffles the lift they need to not be dense. 
• Granulated sugar- this is optional, but I like a touch of sweetness in the batter as well.
• Salt- it won't take much, but don't leave it out. Not only is this used to add a balance of salt to the batter but also to enhance the flavors in the waffles.  
• Buttermilk- These give the perfect tang in the waffles.
• Large eggs- The secret to my waffles are separating the eggs and whipping the egg whites, more on this below. 
• Butter- You can also use oil, but I love the flavor of real butter in this recipe. 
• Vanilla- another optional ingredient, but I don't make mine without it. 
• Walnuts- for the spiced walnuts. 
• Egg white- for the walnuts.
• Brown sugar, cinnamon, nutmeg, and ginger- for the walnuts.

How to make

Spiced walnuts

• It is best to start these ahead of time or even the day before. 
• Whisk the egg whites and water. Add the walnuts and mix them to coat. In a separate small bowl, mix together the brown sugar, cinnamon, nutmeg and ginger. 
• Sprinkle over the walnuts and mix until they are coated with the sugar mixture. 
• Pour onto a parchment-lined baking sheet. Bake for 20 minutes. Mix every 7-10 minutes. 
• Remove from the oven and let the walnuts cool completely. I like to place them on another plate to cool. Be sure to break off the excess egg mixture.
• Once it is cooled, chop into smaller pieces for the batter. You don't want the pieces to be too big as they will be mixed in your waffle batter and cooked in the waffle iron. 

Making the rye waffles

• Mix the flour, baking powder, sugar, and salt in a small bowl and set it aside. 
• Separate the eggs. Place the egg whites into a medium bowl and the egg yolks into a large bowl (larger bowl).  Whip the egg whites to stiff peaks. 
• In the separate bowl with the yolks, pour in the buttermilk and vanilla, then whisk until the yolks are mixed in. 
• Add the dry ingredients to the buttermilk mixture and only mix to combine. At this point, you do not want to overmix the batter, there should be small lumps in it. 

• Next, pour in the melted butter and mix this in as well- mixing only to combine. 
• Last, fold in the whipped egg whites. This will add structure and a crispy exterior. 

• Cook the waffles in the preheated waffle maker. 
• To ensure you get the crispy outside, be sure to cook the waffles hot enough and long enough.  
• If you aren't serving these right away, layer them on a cookie sheet and place in a warm oven until you are ready to serve. i have a warm setting on my oven and use that. Although, I will say, my preference is to serve these right away while they are crispy.  

Freezing leftover waffles

Whether you are freezing leftovers or making this recipe for meal prep, here is how to freeze and reheat.

1. Cooling: Allow your homemade waffles to cool completely on a wire rack before freezing. This helps prevent them from becoming soggy when stored.
2. Preparation: Once cooled, place the waffles in a single layer on a baking sheet lined with parchment paper. Make sure the waffles are not touching each other to prevent them from sticking together.
3. Freezing: Place the baking sheet with the waffles in the freezer and let them freeze for about 1-2 hours, or until they are firm.
4. Packaging: Once the waffles are frozen solid, transfer them to a freezer-safe bag or airtight container. If using a bag, remove as much air as possible before sealing to prevent freezer burn.
5. Labeling: Don't forget to label the bag or container with the date of freezing to keep track of freshness.
6. Storage: Store the frozen waffles in the freezer for up to 3 months.
7. Reheating: When you're ready to enjoy the waffles, simply take out the desired number of waffles from the freezer and reheat them in a toaster or toaster oven until they are heated through and crispy. You can also reheat them in a preheated oven at 350°F (175°C) for about 10 minutes.

Other waffles recipes I think you are going to love!

• Quick and fluffy einkorn waffles
• Gluten-free oatmeal flour waffles
• Classic whole wheat waffles recipe

Syrup recipes for waffles

While I am boring and love just pure maple syrup with my waffles, here are a few other options you might like as well!

Crispy Rye Flour Waffle Recipe With Spiced Walnuts

Amy Sandidge

Want to mix up those old boring waffles for something with a little more sustenance? These rye flour waffles are just the recipe you need.

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Prep Time 15 minutes mins

Cook Time 3 minutes mins

Total Time 18 minutes mins

Course Breakfast

Cuisine American

Servings 10 waffles

Ingredients

  

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Spiced walnuts

• 1 ¼ cup walnuts
• 1 tablespoon egg white
• 2 tablespoons brown sugar
• ⅛ teaspoon nutmeg
• ⅛ teaspoon ground ginger
• ½ teaspoon cinnamon

Rye waffle batter

• 3 cups rye flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons granulated sugar
• 8 tablespoons melted butter
• 3 eggs separated
• 3 ¼ cups buttermilk
• 1 teaspoon vanilla extract

Instructions

 

Spiced walnuts

• It is best to start these ahead of time or even the day before.
• Whisk the egg whites for about 30 seconds. Add the walnuts and mix them to coat. In a separate small bowl, mix together the brown sugar, cinnamon, nutmeg and ginger.
• Sprinkle over the walnuts and mix until they are coated with the sugar mixture.
• Pour onto a parchment-lined baking sheet. Bake for 10-15 minutes.
• Remove from the oven and let the walnuts cool completely. Chop into smaller pieces for the batter. You can see the size below. You don't want the pieces to be too big as they will be mixed in your waffle batter and cooked in the waffle iron.

Making the rye waffles

• Mix the flour, baking powder, and salt in a small bowl and set it aside.
• Separate the eggs. Place the egg whites into a medium bowl and the egg yolks into a large bowl (larger bowl). Whip the egg whites to stiff peaks.
• In the separate bowl with the yolks, pour in the buttermilk and vanilla, then whisk until the yolks are mixed in.
• Add the dry ingredients to the buttermilk mixture and only mix to combine. At this point, you do not want to overmix the batter, there should be small lumps in it.
• Next, pour in the melted butter and mix this in as well- mixing only to combine.
• Last, fold in the whipped egg whites. This will add structure and a crispy exterior.
• Cook the waffles in the preheated waffle maker.
• To ensure you get the crispy outside, be sure to cook the waffles hot enough and long enough.
• If you aren't serving these right away, layer them on a cookie sheet and place in a warm oven until you are ready to serve. i have a warm setting on my oven and use that. Although, I will say, my preference is to serve these right away while they are crispy.

Keyword dark rye flour, kosher salt, rye flour, waffles

Tried this recipe?Let us know how it was!

• Breakfast
• Rye Flour