Go Back
+ servings
Light and Fluffy Whole Wheat Waffles
Print Recipe
4.41 from 10 votes

Light and Fluffy Whole Wheat Waffles

These super light and fluffy waffles are made entirely from whole wheat flour but are so tender and delicious that they will be loved by kids and adults alike. It’s a healthy breakfast option that is freezer-friendly, so make a big batch to reheat on busy mornings.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast
Keyword: batch cooking, freezer-friendly breakfast, healthy breakfast recipe, kid-friendly
Servings: 8 waffles
Calories: 246kcal
Author: Jess Smith via Inquiring Chef
Cost: $5.00

Equipment

  • waffle iron

Ingredients

  • 2 large Eggs, whites and yolks divided (see note)
  • ¼ cup Light Brown Sugar, packed
  • ¼ cup Vegetable or Canola Oil
  • 2 cups Buttermilk (see note)
  • 2 cups Whole Wheat Flour
  • 2 Tablespoon Baking Powder
  • ½ teaspoon Salt
  • Butter, Syrup, Fresh Berries, Whipped Cream (all optional, for serving)

Instructions

  • Separate egg whites and yolks into bowls, placing yolks in a small bowl and whites in a medium bowl.
  • In a large mixing bowl, combine egg yolks, brown sugar, and oil. Beat with a whisk.
  • Add buttermilk and whisk until combined.
  • Add flour, baking powder, and salt at once and stir until smooth.
  • Return to egg whites and beat until stiff peaks form.
  • Gently fold egg whites into batter.
  • Heat a waffle iron according to manufacturer’s instructions.
  • Spray with nonstick cooking spray.
  • Cook waffles until golden brown on both sides.
  • Serve waffles immediately with butter, syrup, and fresh berries.

Notes

For the lightest, fluffiest texture and a crisp crust on the waffles, it’s a good idea to separate out the egg whites and beat them until stiff peaks form. Then fold them in at the end. However, this recipe works great even if you skip that step and add the entire egg (whites and yolks) with the brown sugar and oil.
Don't have buttermilk? Replace the 2 cups of buttermilk with 1 ½ cups milk + 1 Tablespoon white vinegar + ½ cup plain yogurt. (The yogurt and the vinegar give the milk substance and mimic the sour flavor of the buttermilk - it works great!)
To freeze the waffles, leave them whole or break them into quarters. Freeze them in a single layer on sheet pans until firm, about 2 hours. Transfer to a freezer-safe bag and squeeze out as much air as possible as you seal the bag. Freeze for up to 9 months. To reheat, toast the waffles in a toaster or toaster oven (no need to defrost them first).
Print and attach the label below so cooking instructions are ready when you are!
whole wheat waffles freezer label

Nutrition

Serving: 1waffle | Calories: 246kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 229mg | Potassium: 517mg | Fiber: 3g | Sugar: 10g | Vitamin A: 160IU | Calcium: 221mg | Iron: 1.6mg