Description

These crispy white wheat buttermilk waffles are light, fluffy, and perfectly crisp on the outside. Made with simple ingredients and a few key techniques, they offer a nutritious twist on a classic breakfast favorite.

Ingredients

Scale

2 cups (240g) White Wheat Flour
1 ½ cups (360ml) Buttermilk
2 large Eggs
¼ cup (56g) Unsalted Butter, melted and slightly cooled
2 tablespoons (25g) Granulated Sugar
1 ½ teaspoons (6g) Baking Powder
½ teaspoon (2g) Baking Soda
½ teaspoon (3g) Salt
1 teaspoon (5ml) Vanilla Extract

Instructions

In a large bowl, whisk together the white wheat flour, baking powder, baking soda, sugar, and salt.
In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix; small lumps are okay.
Let the batter rest on the counter for 10-15 minutes to allow the flour to hydrate.
Preheat your waffle iron to a medium-high setting (around 375°F / 190°C).
Lightly grease the iron with oil or non-stick spray. Pour ½ to ¾ cup of batter onto the center of the iron.
Close the lid and cook for 4-6 minutes, or until steam stops escaping and the waffle is deep golden brown.
Transfer cooked waffles to a cooling rack to maintain crispiness. Serve warm.

Notes

For best results, use a digital scale for the flour. If you don’t have buttermilk, mix milk with vinegar or lemon juice and let sit for 10 minutes. Do not overmix the batter to avoid tough waffles. Store leftovers in the freezer and reheat in a toaster or oven to restore crispiness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 large waffle
Calories: 250
Sugar: 8
Sodium: 350
Fat: 10
Saturated Fat: 6
Carbohydrates: 35
Fiber: 4
Protein: 8

Keywords: waffles, white wheat flour, buttermilk waffles, crispy waffles, homemade waffles, healthy breakfast, whole grain waffles