These whole wheat waffles are a wholesome twist on a breakfast classic, packed with the nutty richness of wheat germ. Each bite offers a delightful balance of crispy edges and a fluffy, tender interior, making them irresistible. Ready in just 25 minutes, they’re perfect for busy mornings or lazy weekend brunches.
The earthy flavor of whole wheat pairs beautifully with a hint of sweetness, creating a satisfying and nourishing start to your day. Topped with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt, these waffles are as versatile as they are delicious. You’ll love how simple ingredients come together to deliver a breakfast that’s both hearty and indulgent.
Ingredients for Whole Wheat Waffles (With Wheat Germ)
- 1½ cups (7½ oz/213 g) all-purpose flour
- ½ cup (2½ oz/71 g) whole wheat flour
- ¼ cup (1 oz/28 g) wheat germ (adds a nutty flavor and extra nutrients)
- 3 tablespoons granulated sugar (can substitute with honey or maple syrup for a natural sweetener)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 2 cups (16 fl oz/480 ml) buttermilk, at room temperature (or substitute with 2 cups milk + 2 tablespoons lemon juice or vinegar)
- ¼ cup (2 oz/57 g) butter, melted (can use coconut oil for a dairy-free option)
- Oil, for greasing the waffle maker
- Optional for serving: Butter, maple syrup, honey, jam, and fresh seasonal fruit
Step-by-Step Instructions
- Preheat your waffle maker and your oven to the lowest or warm setting. Place a baking sheet inside the oven to keep cooked waffles warm.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, wheat germ, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the eggs, buttermilk, and melted butter until smooth.
- Fold the wet ingredients into the dry ingredients until just combined. A few small lumps are okay—overmixing can make the waffles tough.
- Lightly brush the waffle maker with oil to prevent sticking. Pour about ½ cup (4 fl oz/120 ml) of batter onto the waffle maker, close the lid, and cook according to your waffle maker’s instructions (usually 3–5 minutes, or until golden brown and crisp).
- Transfer the cooked waffles to the baking sheet in the warm oven while you cook the remaining batter.
- Serve warm with salted butter, maple syrup, honey, jam, or fresh seasonal fruit. Store leftovers in an airtight container in the refrigerator for up to 2 days, or freeze for quick breakfasts later.
Creative Toppings to Elevate Your Waffles
While butter and maple syrup are classic, try adding a dollop of whipped cream and a sprinkle of toasted nuts for extra crunch. For a healthier twist, drizzle with Greek yogurt and a handful of fresh berries. If you’re feeling indulgent, a scoop of vanilla ice cream and a drizzle of chocolate sauce make for a decadent treat.
How to Store and Reheat Like a Pro
Store leftover waffles in an airtight container in the fridge for up to 2 days or freeze them for up to 3 months. To reheat, pop them in the toaster or oven at 350°F (175°C) for 5-7 minutes until crispy. For frozen waffles, no need to thaw—just toast them straight from the freezer for a quick, satisfying breakfast.
Easy Recipe Variations to Mix It Up
Swap the wheat germ for ground flaxseed or chia seeds for a different nutrient boost. Add a teaspoon of cinnamon or vanilla extract to the batter for extra flavor. For a savory twist, omit the sugar and top with fried eggs and avocado slices.
Time-Saving Tips for Busy Mornings
Prepare the dry ingredients the night before and store them in a ziplock bag. In the morning, just whisk the wet ingredients and combine. If you’re making a big batch, freeze the cooked waffles in a single layer on a baking sheet before transferring them to a freezer bag. This prevents them from sticking together and makes reheating a breeze.
Why Wheat Germ Makes These Waffles Special
Wheat germ adds a nutty flavor and boosts the nutritional value with fiber, vitamins, and minerals. It’s a simple way to make your waffles healthier without compromising on taste. If you’re new to wheat germ, this recipe is a great introduction—its subtle flavor blends perfectly with the whole wheat and all-purpose flours.
Whole Wheat Waffles Recipe (With Wheat Germ)
Ingredients
- 1½ cups all-purpose flour (7½ oz/213 g)
- ½ cup whole wheat flour (2½ oz/71 g)
- ¼ cup wheat germ (1 oz/28 g)
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 2 cups buttermilk, at room temperature (16 fl oz/480 ml)
- ¼ cup butter, melted (2 oz/57 g)
- Oil, for the waffle maker
- Butter, maple syrup and fresh seasonal fruit, for serving
Instructions
- Preheat your waffle maker. Preheat your oven to the lowest or warm setting and place a baking sheet inside.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, wheat germ, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the eggs, buttermilk and melted butter. Fold the wet into the dry ingredients until just combined. A few small lumps are ok.
- Brush some oil on the waffle iron and then pour about a ½ cup (4 fl oz/120 ml) of batter. Close the lid and cook according to the directions of your waffle maker.
- Transfer the cooked waffles to the baking sheet in the warm oven while you cook the remaining waffles.
- Serve with salted butter, honey, jam, maple syrup and whatever fresh fruit is in season. Store leftovers in an airtight container in the refrigerator for up to 2 days. I also freeze them for George to have breakfast on the go.
