Homemade Whole Wheat Buttermilk Waffles

These delicious waffles are cooked up golden brown and perfect to make on the weekends! Make a big batch of these homemade whole wheat waffles on the weekend and enjoy them on a busy morning throughout the week!

If you are looking for more waffles, be sure to check out these strawberry waffles, waffles with self-rising flou r, sourdough discard waffles, and apple cinnamon waffles. You'll find a lot of recipes in this what to serve with waffles post too!

• They are made with whole grains. If you are looking to increase your fiber or whole grain intake, these waffles are for you! These waffles are made with whole wheat flour instead of all purpose flour.
• They are easy to make! Unlike traditional Belgian waffles that need the separate the egg yolks from the egg whites, beat the egg whites until they are stiff peaks and then carefully folded into the batter, these are mixed all in one bowl and made right in your Belgian waffle maker! You could call them more of a regular American waffle style.
• They are freezer friendly! These fluffy waffles can be made in advance and frozen for a quick breakfast down the line.

• Whole Wheat Flour. Instead of white flour we are using regular whole wheat flour from King Arthur. White whole wheat flour or whole wheat pastry flour would work too if that is what you have on hand.
• Leavening agents. We are using both baking powder and baking soda.
• Sugar. White sugar, brown, sugar, or maple syrup will work too.
• Buttermilk. You can easily find it in the grocery store, but you can also make it by mixing vinegar or lemon juice into whole milk.
• Melted Butter. A neutral oil can be used instead if that is what you prefer.

See printable recipe card for full information on ingredients and quantities.

• Make sure add the waffle batter to a hot waffle iron, one that is fully preheated. This will make sure your waffles are nice and crisp.
• If your waffle maker does not have a light that lets your know when the waffles are done, it's time to take your waffles out of the waffle iron when steam starts coming out of the iron.
• Do not open the waffle maker once you close it. To get the crispy waffles, it's important that the waffles remain untouched until fully cooked.
• Be very careful when taking the hot waffles out of the waffle iron

• Making the batter ahead of time. To make the batter ahead of time, mix all the ingredients together and then place it in an airtight container. The batter can be kept in the refrigerator up to 24 hours. If the batter is too thick after being in the refrigerator, simply add a few tablespoons of milk to thin out the waffles.
• Making the waffles ahead of time. The waffles can be kept in the refrigerator once they are cooled to room temperature. Place them in an airtight container and keep them in the refrigerator up to 4 days. To reheat the waffles, place the in the toaster oven in a single layer for 1-2 minutes until they are warm and crispy. You can also reheat them in the oven on a baking sheet for 5-8 minutes.
• Freezing the waffles. Allow the leftover waffles to cool to room temperature. Then wrap the waffles in plastic wrap and place them in a gallon freezer bag. They can be frozen for 3 months. To reheat, place the frozen waffles in the toaster oven. Toast them for 2 minutes or until completely thawed.

Serve these waffles with fresh fruit or fresh berries, whipped cream, butter, pure maple syrup or your favorite waffle toppings!

Yes! Use your favorite non-dairy milk of choice and flax eggs. Instead of melted butter, you can use coconut oil or vegetable oil.

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