Whole Wheat Buttermilk Waffles Recipe

Whole wheat buttermilk waffles are a tasty twist on traditional waffles. The buttermilk adds a slightly tangy flavor, and the whole wheat flour combined with white flour provides a slightly nutty flavor.

waffles on a plate with strawberries

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If you’re looking for a weekend brunch treat or a weekday breakfast on the go, these whole wheat buttermilk waffles are sure to satisfy. They are easy to make with simple ingredients, and they are perfect for meal prep too! Make a big batch and freeze leftovers.

Try these easy whole wheat buttermilk waffles on a brunch charcuterie board!

Why you will🤍this recipe

  • This is an easy recipe to make and they are healthier than regular waffles with more fiber and protein.
  • These delicious waffles are perfect for busy mornings; make a double batch and freeze them.
A picture of the ingredients needed to make waffles

Here is what you will need to make this homemade waffle recipe

This is an overview of the ingredients and steps to make this homemade waffles recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.

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  • Buttermilk
  • Egg
  • Butter
  • Vanilla
  • Sugar
  • Whole wheat flour
  • All purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Maple syrup, fresh fruit, chocolate chips or butter for serving


  • Large bowl
  • Small bowl
  • Waffle iron
  • Wire whisk

How to make homemade whole wheat waffles

Heat the waffle iron.

a picture of dry ingredients in a mixing bowl

Step 1. Measure the dry ingredients

Place the dry ingredients (whole wheat flour, white flour, baking powder, baking soda and salt into a small bowl.

Step 2. Measure the wet ingredients

Add the egg to the larger mixing bowl and whisk it with a wire whisk or fork. Stir in the buttermilk, sugar and vanilla.

a picture of step 2 wet ingredients in a bowl
picture of all ingredients mixed together in a bowl

Step 3. Combine the wet and dry ingredients

Gradually mix in the flour mixture to the wet mixture in the larger bowl. Stir gently until all ingredients are combined. Please note the waffle batter will be lumpy.

Step 4. Cook the waffles

Pour about 1/4 cup of the batter into the center of the lower portion of a hot waffle iron. Use a heat -proof spatula to spread the batter out. Close and cook for about 5 minutes until they are golden brown (follow the instructions for your waffle maker).

waffle batter on waffle iron

Note: Cooking time and the amount of batter you use can vary depending on the model and size of your waffle iron.

Ingredient Notes and Substitutions

Flour – I like to use a mixture of half regular whole wheat flour and half all purpose white flour. You can use all white flour for a less dense waffle, and you can also use all whole wheat.

NOTE: If you use only whole wheat flour, you will need to add approximately 2 teaspoons more of liquid to the batter.

Buttermilk – If you don’t have buttermilk, it can be replaced with an equal amount of milk or you can make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.

How to store leftovers

Leftover homemade waffles can be stored in an airtight container for up to three days. Reheat them in the toaster, toaster oven or oven.

You can also freeze leftover waffles for up to three months in a freezer save container. Frozen waffles can be reheated from frozen in the oven, toaster oven or toaster.

I don’t recommend reheating leftover waffles in the microwave because the texture will change and they will become tough.

overhead picture of waffles on plates with fruit and butter

Recipe variations

Fluffy waffles – For fluffy waffles, separate the eggs. Whisk the egg yolks into the liquid ingredients and beat the egg whites with an electric mixer until peaks form and then add it to the waffle batter.

Fruit waffles – Add chopped fruit to the batter such as apples or fresh berries.

Change the flavor – Replace vanilla with your favorite extract such as orange lemon, banana, coconut, almond or mint.

Chocolate waffles – Add 3 tablespoons cocoa powder and 1 tablespoon more of sugar for chocolate waffles.

a clos up of waffles on a plate

Serving suggestions

Serve whole wheat waffles with your favorite waffle toppings and a side of homemade turkey breakfast sausage, quiche or a frittata.


  • For the best waffles, make sure your waffle iron is nice and hot before adding the waffle batter to ensure they turn golden brown.
  • After removing waffles from the waffle iron, let the waffle iron heat up for a few minutes before adding the next batch.
  • Keep your waffles warm – place waffles on the oven rack in a single layer of a preheated 200 degree oven while you are cooking the other waffles for a crispy waffles.
  • If after making your first waffle, the batter seems to thin or thick, adjust it by adding water to thin it out or flour to thicken it.

How do you know when the waffles are done cooking?

You should see steam coming from your waffle maker as the waffles are cooking. Once the steam stops, the waffles should be done.

Why use buttermilk to make waffles?

The acid in the buttermilk will cause the waffles to rise more and as a result will produce more fluffy waffles.

Do you like this recipe?
Please comment and give it a ⭐⭐⭐⭐⭐ rating below!

a clos up of waffles on a plate

Easy Whole Wheat Buttermilk Waffles

Whole wheat buttermilk waffles are a tasty twist on traditional waffles.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Click on serving size to scale this recipe

Course: Breakfast
Cuisine: American
Keyword: whole wheat buttermilk waffles
Servings: 6 Waffles
Calories: 187kcal
Scale this Recipe 6 Waffles


  • 1/2 cup all purpose white flour
  • 1/2 cup whole wheat flour
  • 1 cup buttermilk
  • 1 egg
  • 4 tablespoons butter melted
  • 1 teaspoon vanilla
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  • Preheat your waffle iron.
  • Measure the 1/2 cup whole wheat flour, 1/2 cup all purpose white flour,1 teaspoon baking powder,1/2 teaspoon baking soda, 1/2 teaspoon salt in a small mixing bowl.
  • In a large mixing bowl whisk 1 egg, and stir in 1 cup buttermilk, 1 tablespoon sugar, 1 teaspoon vanilla, 4 tablespoons butter (melted).
  • Gradually combine the ingredients in the small bowl into the wet ingredients in the large mixing bowl. Stir until all of the ingredients are combined.
  • Drop 1/4 cup of batter onto a hot waffle iron, and spread the batter out if necessary. Close the waffle maker and cook for approximately 5 minutes (check with the instructions for your waffle maker)


The consistency of the batter should not be watery, but more like the consistency of honey. If the batter is too thin, add a little more flour and if it’s too thick, add a little more water to thin it out.
Store leftover waffles in an airtight container for 3 days or freeze leftover waffles for up to three months.
Reheat leftover waffles in the oven, toaster or toaster oven. Microwaving is not recommended.


Serving: 2waffles | Calories: 187kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 472mg | Potassium: 89mg | Fiber: 1g | Sugar: 5g | Vitamin A: 339IU | Calcium: 100mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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