Whole Wheat Buttermilk Waffles

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.

You’ll also like: Multigrain English Porridge and Cornmeal Buttermilk Pancakes

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.

Print Recipe

Whole Wheat Buttermilk Waffles

Wholesome, buttermilk waffles lightly sweetened with brown sugar for a beautiful breakfast.

Prep Time10 mins

Cook Time20 mins

Course: Breakfast, brunch

Keywords:: batter, breakfast, brunch, buttermilk, waffles

Servings: 8 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.