Do you love waffles, but are looking for a whole-wheat version? These crispy whole-wheat waffles are it! Made 100% whole wheat flour and comes out perfectly light and crispy at the same time! These are great for a slow Saturday morning or Sunday morning for brunch. Or, if you have extra time, make them on a weekday- your family will not complain!
This recipe does not contain added sugar, I generally feel you get enough sweetness with the toppings.
While these are not Belgian waffles, the batter is different, they are fluffy whole wheat waffles and crispy waffles.
Explore more breakfast faves made with whole grains such as spelt flour pancakes, sprouted oat pancakes, and carrot cake pancakes.
Ingredients
- Whole wheat flour- For this recipe, I am using a blend of whole wheat pastry flour and white whole wheat. The whole wheat pastry flour is a lower protein flour, when you blend this with the higher protein white wheat flour, it gives the waffles the perfect texture.
- Baking powder and baking soda- Again, I feel like the combination gives the waffles a great rise, while still allowing them to be crispy on the outside.
- Salt- It only takes a little, but you don't want to leave it out. It will enhance the flavor of your waffles.
- Buttermilk- The acidity of the buttermilk with the leaveners- baking powder and soda will give the leavening that delicious waffles are known for.
- Eggs- This method will involve separating the eggs. If you are new to cooking and baking and unsure of how to do this, follow these instructions. Be sure to use large eggs.
- Melted butter- what are waffles without the rich buttery flavor? I recommend unsalted butter. If you use salted butter, reduce the salt in the recipe by ¼ teaspoon.
How to Make
Start by mixing together the flour, baking powder, baking soda, and salt in a small bowl. Whisk it together and set it aside.
Separate your eggs. Beat the egg whites to stiff peaks.
In a medium-sized bowl, add the buttermilk and egg yolks. Mix them well.
Next are the dry ingredients. Whisk these to combine, but don't overmix. There should be small lumps.
Pour in the melted butter and mix this to combine as well.
Last, gently fold in your egg whites. Be careful on this part so you don't destroy all the stiff whites you created. I know this is an extra step, but it is so worth it!
Spray your heated waffle maker with cooking spray or brush it with melted butter. Cook your waffles until they are golden brown and crispy.
Tips and tricks
- You can substitute coconut oil if you prefer for the butter. Likewise, you can also use a neutral oil.
- If you have leftover waffles, set them in a single layer on a wire rack and move them to the freezer. Once they are frozen, move them to a freezer-safe ziplock bag or freezer-safe airtight container. They will hold in the freezer for up to 3 months! Reheat them for a quick breakfast on busy mornings when you need them.
- I do not recommend using flax eggs for this recipe as you cannot separate them out.
- You do not have to spray or brush the waffle iron with butter after the second batch. There is enough butter in the batter to keep them from sticking.
Favorite waffles toppings.
- Real Maple Syrup: A timeless choice, drizzle pure maple syrup over your waffles for a sweet and simple treat. This is one of my favorite things to top my waffles with.
- Fresh Fruit: Top your waffles with a medley of fresh fruits such as fresh berries or sliced bananas. The natural sweetness and vibrant colors add a delightful touch.
- Whipped Cream: A dollop of whipped cream can add a light and airy texture. You can also flavor it with vanilla or a hint of your favorite extract.
- Nut Butter: Spread almond butter, peanut butter, or cashew butter on your waffles for a rich and nutty flavor.
- Chocolate Sauce: Indulge your sweet tooth with a drizzle of warm chocolate sauce or hot fudge.
- Nuts and Seeds: Sprinkle chopped nuts (like walnuts, pecans, or almonds) or seeds (such as chia seeds or sunflower seeds) for a crunchy element.
- Greek Yogurt: Add a dollop of Greek yogurt for a creamy and tangy contrast to the sweetness of the waffle.
- Ice Cream: Turn your waffles into a decadent dessert by serving them with a scoop of your favorite ice cream.
- Honey or Agave Nectar: For a natural sweetener with a unique flavor, drizzle honey or agave nectar over your waffles.
- Savory Options:
- Fried Egg: Top your waffles with a fried or poached egg for a savory twist.
- Cheese: Melted cheese, such as cheddar or gruyere, can add a savory and gooey element.
- Avocado: Sliced avocado with a sprinkle of salt and pepper offers a creamy and nutritious topping.
- Caramelized Bananas: Cook banana slices in a pan with a bit of butter and brown sugar until caramelized, then pile them onto your waffles.
- Fruit Compote: Make a quick fruit compote by simmering your favorite fruits with a bit of sugar until they form a thick, syrupy sauce.
- Lemon Curd: Brighten up your waffles with a spoonful of lemon curd for a zesty and citrusy kick.
- Sprinkles or Chocolate Chips: For a fun and colorful treat, add sprinkles or chocolate chips to your waffles before cooking.
Homemade Syrup Ideas
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Crispy Whole Wheat Waffles
Equipment
Ingredients
- 1 ¼ cup whole wheat pastry flour
- 1 cup regular whole wheat flour I prefer white wheat,but if you have a red wheat, you can use that instead. I have also used einkorn and liked that!
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups buttermilk
- 3 eggs, separated
- 5 tablespoons melted butter
Instructions
- Heat waffle iron.
- Mix dry ingredients in a small bowl.
- In another bowl, beat egg whites to stiff peaks.
- Add milk and eggs to a larger bowl and mix together. Add in dry ingredients and use a rubber spatula to combine. Do not overmix. Then add in your melted butter. Mix again, just to combine.
- Last, fold in the beaten egg whites. Be careful not to deflate the egg whites, mix gently.
- Spray waffle iron if needed. Scoop waffle batter into the iron. I used about ¾ cup. This will depend on the size of your iron.
- Cook in waffle iron until golden brown.
- I realize the beaten egg whites add in another step you might not be used to making, but I think it's worth it. I love the crispy, but tender effect it creates.
- I generally make a triple batch of these on the weekends. I freeze leftovers on a parchment-lined baking sheet, single layer. Then we eat then throughout the week. You don't even need to thaw, just throw them in a toaster. Super simple, quick, tasty, and delicious!
- Now, sit back and enjoy. You deserve it!
Video
Notes
- Prefer a sweeter waffle? You can always add in about 2 tablespoons to one-quarter cup of granulated sugar.
- Make sure the waffle iron is heated before adding the batter.
- Don't over mix once the flour is mixed into the egg and milk mixture.
- Be gentle folding in the egg whites. I prefer using a spatula and slowly fold the mixture up over the egg whites to combine them together.
Jamie Scarlett says
Oh what a wonderful waffle recipe, I can't wait to give it a go on the weekend. The freezing idea is great too, might just have to batch bake a good few. Thanks for sharing.
admin says
Thank you Jamie! Let me know what you think. It's one of my favorite waffle recipes!