Whole Wheat Buttermilk Waffles

Name: Whole Wheat Buttermilk Waffles (Freezer-Friendly)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup whole wheat pastry flour; 1/2 cup rolled oats; 1/4 cup flax seeds, freshly ground; 1/4 cup shredded coconut; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 eggs; 1 1/2 cups buttermilk; 2 tbsp melted butter or coconut oil; 1 tbsp maple syrup or honey

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These whole wheat buttermilk waffles combine whole grains, flax seeds, oats, and coconut for a protein-rich breakfast that bakes up crispy on the outside and tender within. The batter freezes beautifully, letting you toast extras throughout the week.

🌍American 🥗Vegetarian 🏷️Whole wheat waffles 🏷️Buttermilk waffles 🏷️Power waffles Healthy waffles

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🏷️Flax seed

Total

20 min

Servings

Recipe Source

View original recipe

From Evergreen Kitchen

Ingredients

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1 cup whole wheat pastry flour
1/2 cup rolled oats
1/4 cup flax seeds, freshly ground
1/4 cup shredded coconut
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 1/2 cups buttermilk
2 tbsp melted butter or coconut oil
1 tbsp maple syrup or honey

11 Ingredients

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Instructions

1
Preheat your waffle iron according to manufacturer's instructions.
2
In a large bowl, whisk together the whole wheat pastry flour, rolled oats, ground flax seeds, shredded coconut, baking powder, baking soda, and salt.
3
In a separate bowl, whisk together the eggs, buttermilk, melted butter, and maple syrup.
4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5
Lightly grease the waffle iron with butter or cooking spray.
6
Pour the appropriate amount of batter onto the waffle iron, close the lid, and cook until golden and crisp, about 3–5 minutes depending on your iron.
7
Repeat with remaining batter.
8
Serve immediately with maple syrup, nut butter, jam, or fresh fruit. Alternatively, cool completely and freeze extras for toasting throughout the week.

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Tips & Notes

Pro tips

Grind flax seeds fresh just before mixing for maximum nutritional value and better binding than pre-ground.
Do not overmix the batter—stop as soon as flour streaks disappear to avoid tough, dense waffles.
Lightly grease the iron each time to prevent sticking, especially after the first few waffles.
For extra crispness, cook the full 5 minutes rather than stopping at the first steam release.

Substitutions

Whole wheat pastry flour → regular whole wheat flour (texture will be slightly denser)
Rolled oats → old-fashioned oats (pulse briefly to break up before mixing)
Maple syrup → honey (use same amount; adds slightly different flavor)
Melted butter → coconut oil (neutral swap; use refined coconut oil to avoid coconut flavor overpowering)

Storage & make-ahead

Cool completely and freeze extras between parchment sheets in an airtight container for up to 3 months; toast from frozen at medium setting until crisp.

Equipment

waffle iron

Common Questions

Can I make the batter ahead of time?

Yes. Mix the dry and wet ingredients separately up to 12 hours in advance, then combine just before cooking. Avoid mixing ahead as the batter will deflate.

How do I freeze and reheat these waffles?

Cool completely after cooking, then layer between parchment and freeze in an airtight container for up to 3 months. Toast directly from frozen at medium setting until crisp and warm.