Whole Wheat Waffles
These vegan whole wheat waffles are crispy on the outside and fluffy on the inside and are made with easy, wholesome ingredients.
These whole wheat waffles achieve precisely what I’m looking for at family breakfast: wholesome goodness yet incredibly satisfying.
These whole-wheat waffles are perfect for anyone seeking a hearty, plant-based breakfast that’s delicious and nourishing.
They are a blank canvas for endless topping possibilities, from fresh fruit to nut butter to maple syrup or my triple berry syrup. They are the best way to start your morning!
Why I love these
These whole wheat waffles have been coming for a long time.
My kids are big waffles fans. I probably make a batch of my sourdough waffles at least 4 times a week, with my pumpkin waffles on repeat every week from October through December.
Even though waffles take more time to put together than a bowl of cereal in the morning, I find that if I make waffles, then my kids will actually eat a big breakfast– which is more than I can say for most other foods.
As such, I wanted a waffle recipe that was easy enough to make on weekday mornings and packed with whole grains.
These healthy whole-wheat waffles are it! Using 100% whole wheat pastry flour (see notes below on substitutions), flax seeds, and fortified non-dairy milk makes these whole wheat waffles a good source of protein, fiber, iron, and calcium.
Ingredient Notes
I highly recommend using 100% whole-wheat pastry flour over whole-wheat flour for these waffles.
Whole wheat pastry flour is typically made from soft white wheat, while regular whole wheat flour is made from hard red wheat. Therefore, it has a milder flavor and lower protein content.
You may think that lower protein is bad– but not when it comes to baking! The lower protein content results in less gluten development, which leads to a more tender waffle.
Whole wheat pastry flour is also milled to a finer texture than regular whole wheat flour, which makes for a lighter and less dense waffle.
Lemon juice helps to make the DIY buttermilk in these waffles. It must be combined with the milk before being added to the dry ingredients. The acidity in buttermilk helps to break down gluten, resulting in a more tender waffle.
Substitution Notes
If you don’t have pastry flour, I recommend using 1 cup of all-purpose flour and 1 cup of whole wheat flour.
I use canola or avocado oil for these waffles, but any neutral oil, like vegetable oil, will work.
How to Make These Whole-Wheat Waffles
To make these whole-wheat waffles, you’ll first mix together the dry ingredients, then the wet, then add and cook!
Step 1: Make the Buttermilk
Mix together the milk and lemon juice together to create a homemade buttermilk. This is key to help break down the gluten in the flour, which results in a more tender waffle.
Step 2: Mix together the dry
In a large bowl, mix together the dry ingredients: the flour, the baking powder, the flaxseed and the salt.
Step 3: Add the wet to the dry
Add the wet to the dry, along with the oil, vanilla, and salt. Let the mixture sit for at least 15 minutes. This resting allows for a more tender whole wheat waffle.
Step 4: Make the waffles
Preheat your waffle maker (affiliate) according to the manufacturer’s directions. Add the waffle batter (I do 1/3 cup for my waffle maker) and cook.
I love these with melted plant-based butter, but my kids love them with butter, jam, and syrup!
Tips for Success
After mixing the batter, make sure to let the batter rest before cooking.
This is crucial for whole-wheat waffles, as whole-wheat flour absorbs more liquid than all-purpose flour and takes longer to hydrate fully. Resting the batter for at least 15-30 minutes (or even overnight in the fridge) allows the flour to absorb the liquid and soften the bran.
This rest also allows the gluten to relax, which results in a more tender waffle.
Just like with pancakes, overmixing whole wheat waffle batter develops too much gluten, leading to tough waffles. Mix just until the wet and dry ingredients are combined. A few lumps are okay!
How to Serve
I love these the classic way– with a pat of butter on top and plenty on maple syrup on top.
My kids also like them topped with fresh fruit and eaten with their hands, like a piece of toast. They are sturdy enough to do this! So, spread with a little peanut butter and then top with sliced bananas, blueberries, or strawberries.
How to Freeze
Let your freshly made whole wheat waffles cool down to room temperature. This is important to prevent them from sticking together in the freezer and to avoid condensation that can lead to freezer burn.
Place the cooled waffles in a single layer on a baking sheet lined with parchment paper. Put the baking sheet in the freezer for about 1-2 hours, or until the waffles are solid. This flash-freezing step helps prevent the waffles from sticking together in a big clump.
Once frozen, transfer them to a freezer-safe bag or airtight container.
Equipment Notes
I’m very partial to my All-Clad waffle maker for these. I’ve used several different waffle makers over the years but this is hand-downs my favorite.
It makes for the crispiest waffles and highly recommend a good quality waffle maker if you make waffles as often as I do.
Frequently Asked Questions
Will whole wheat flour make the waffles too dense?
Whole wheat pastry flour is the best option for these waffles, as it has a lower gluten content than whole wheat flour. Additionally, using the DIY buttermilk will help to tenderize the waffles.
Can I use regular all-purpose flour?
Yes, you can use all-purpose flour for some or all of the whole wheat flour.
What is the best plant-based milk to use?
I prefer oat milk for these whole wheat waffles as it browns easier than other plant-based milks because of its higher carbohydrate content.
More Vegan Breakfast Recipes
- Tofu Scramble
- How to Make Overnight Oats
- Baked Apple Cinnamon Oatmeal
- Instant Pot Oatmeal
- Overnight Muesli
- Vegan French Toast Casserole
If you make these whole wheat waffles, make sure to come back to leave a comment and a rating! Your feedback helps other readers, and seeing you make my recipes makes my day!
Whole Wheat Waffles (Vegan and Fluffy!)
Equipment
Ingredients
- 1 1/2 cups non-dairy milk of choice, I use oat milk
- 1 1/2 tablespoons fresh lemon juice
- 2 cups whole wheat pastry flour*
- 2 1/2 teaspoons baking powder
- 2 tablespoons flaxseed meal
- 1 tablespoon cinnamon
- 2 tablespoons sugar
- 1/4 cup neutral oil
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- In a medium bowl, whisk together the milk and lemon juice and set aside to curdle for 5 minutes to make a DIY buttermilk.
- In a large bowl, whisk together the flour, baking powder, flaxseed meal, cinnamon, and sugar.
- Add the oil, vanilla, and salt to the buttermilk mixture, then add all of the liquid to the flour. Stir together and let the batter rest for at least 15 minutes. This allows the flour to fully absorb the buttermilk, resulting in lighter, fluffier, and more tender waffles. The resting time also allows for the gluten to relax.
- Heat your waffle maker according to the manufacturer's directions, then add the batter (I use 1/3 cup for my waffle maker) and cook to the desired shade. Remove and enjoy immediately! I love these hot with a little plant-based butter