Hip to be square.
Any breakfast or brunch (or, let’s be real, dinner or dessert) involving waffles will be fun. Even saying the word “waffle” is fun. Waffle. Waffle. . . . Anyway. This recipe for whole wheat buttermilk waffles hits all the right marks: great flavor that is neither too plain nor too sweet, big enough for a family, and extra wholesome from whole wheat flour.
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Why do I not get my waffle iron out more often? I should. Waffle batter comes together just as easily as pancakes — and is almost the same, actually — and is a better conveyance for syrup with all those fillable square crannies. Waffles also freeze well, ready to be popped in the toaster through the week for spontaneously special breakfasts.
Recipe Notes: Whole Wheat Buttermilk Waffles
- In case you are tempted, I strongly recommend not going more than 50 percent whole wheat flour. Leave the rest white flour. Whole wheat flour, if used in too big a ratio, has a tendency to produce something that tastes closer to tree bark or dog biscuits.
- Want to add some mix-ins? Blueberries, chocolate chips, or other fruit can burn the waffle iron element. But chopped pecans would taste excellent. I also like to add millet to all of my pancake and waffle batters for a subtle, healthy crunch.
Don’t forget to top your waffles with blueberry maple syrup for an added treat. Breakfast is served.
Whole Wheat Buttermilk Waffles
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup packed brown sugar, light or dark
- 2 eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 2 cups buttermilk
- 2 teaspoons pure vanilla extract
- 3 tablespoons millet, optional
- 1/2 cup pecan pieces, optional
Instructions
- Lightly grease the waffle iron and heat according to the iron's directions. (I usually preheat mine to medium-high.)
- Combine the flour, whole wheat flour, baking powder, salt, brown sugar, and millet (if using) in a mixing bowl. Stir well to combine.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla.
- Tempter a small amount of buttermilk mixture into the melted butter and whisk with a fork to combine. Then pour the butter into the buttermilk mixture and whisk thoroughly.PRO TIP: Tempering a small amount of the cold buttermilk into the warm melted butter evens the temperature and creates an emulsification that prevents the butter from seizing into small, shard-like bits when added to the buttermilk mixture. That said, if the butter does seize, do not worry about it.
- Make a well in the center of the dry ingredients. Pour the liquid into the center and stir to combine. Do not over-mix the batter.
- Cook the waffles according to your waffle iron's directions. It will probably take about 7 minutes, give or take, for them to fully cook and become golden brown.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
6 comments
Mary E.
This is are our favorite weekend waffle recipe! I like to add some oats for a bit of texture (and extra nutrition). Love love love the new website!!
Unpeeled
I am so glad you like it and I love the oats idea. I am going to try that! Thank you for this lovely note.
SJ
YUMMM!!!!
Madelynn McCanless
This is a big recipe so I did half. It tasted great.
Helena
These are very good. I tried it with 50/50 whole wheat to all-purpose flour and they tasted very good, so I think there is flexibility to do more whole wheat if you want. I did not have millet but added some chopped walnuts. instead.
Paul
Delicious.