Whole Grain Waffles

4.7 from 13 reviews

These crispy whole grain waffles are perfect for weekend breakfasts. These freeze well for later, too (just defrost in the toaster).

waffles and blueberry ginger syrup from green market baking book



  1. To keep the cooked waffles warm while you finish cooking the rest, reheat your oven to 200 degrees and heat up your waffle iron.
  2. Mix the dry ingredients (flours, baking powder, baking soda, and salt) in a large mixing bowl.
  3. In a large measuring cup, whisk together the buttermilk, eggs and syrup or honey.
  4. Pour the liquid ingredients into the dry ingredients. Stir just until they are mixed. Add the melted butter and mix well.
  5. Pour batter into your waffle iron until the batter reaches the edges of the iron. Cook until crisp and golden.
  6. Place each waffle on a rack in the oven in a single layer to keep them warm until you’re ready to serve. Five minutes in the oven may actually help them get a little crispier.


Adapted from Alice Waters’ recipe in Green Market Baking Book.

▸ Nutrition Information

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