Whole Wheat Waffles Recipe (With Wheat Germ)
Shaziya
These whole wheat waffles are a wholesome twist on a breakfast classic, packed with the nutty richness of wheat germ. Ready in just 25 minutes, they’re perfect for busy mornings or lazy weekend brunches.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 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
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.
Keyword healthy breakfast, homemade waffles, wheat germ, whole grain recipe, whole wheat waffles