The Ultimate Healthy Buttermilk Waffles (Baked or Waffle Iron)

 
Throughout my childhood, our school district implemented a “Late Wednesday” policy, which meant classes started an hour later than usual. Since my brother and I always took “A Period” to fit in an extra band class during the day, we especially loved those Wednesdays… The school board mandated that schools skipped “A Period” to give teachers time for meetings, so we got two extra hours of sleep instead!  

As a treat, Mom often prepared a hot breakfast for us on those days, rather than pouring us bowls of cold cereal. Although she often turned to scrambled eggs, pancakes, or French toast, we always looked forward to Waffle Wednesdays the most.
 

 
On those mornings, Mom pulled out her really old rectangular waffle iron, a completely metal design from the 1980s. Because it took so long to preheat, she turned it on before jumping in the shower, and she still had time to whip up the batter after. A little while later, she handed each of us a piping hot waffle square on a plate, along with a bottle of maple syrup.

One particular Wednesday, just a few moments after we heard the shower water shut off, a piercing sound rang out throughout the house… The waffle iron had started smoking like crazy, which set off the smoke detector!
 

 
We immediately unplugged the waffle iron, then started opening windows and waving a towel in front of the smoke detector, desperately trying to make it stop blaring. Our neighbor even called to check on us… She had smelled the smoke and heard the alarm!

Although we never used that vintage waffle iron again, we bought Mom a new one for Mother’s Day later that year!

While I still love to order waffles when we go out for brunch, I rarely make them at home… That nearly-on-fire waffle iron experience was slightly scarring, and I always felt bad that Mom waited until my brother and I were completely full to sit down with a plate of her own.
 

 
So I finally created this Ultimate Healthy Baked Buttermilk Waffles recipe to solve both of those! These waffles are just as rich and fluffy as the ones from my childhood, and we all get to sit down for breakfast at the same time. I’m also sharing my secret trick to making healthy waffles turn out crispy, even without lots of butter or oil like in traditional recipes!

I’ve baked these buttermilk waffles at least once a week for two months straight… They truly are the best healthy waffles!
 

INGREDIENTS TO MAKE HEALTHY BUTTERMILK WAFFLES

Let’s go over what you’ll need to make these healthy buttermilk waffles! I learned a lot about the science of waffles while testing this recipe, so I’m sharing that information with you so your waffles turn out perfectly, too!

Nerd Alert #1: Flour
While Mom’s traditional recipe used all-purpose flour, we’ll actually be using white whole wheat flour (like this!) for these healthy waffles. Yes, that actually exists—and it isn’t a combination of white (aka all-purpose) flour and whole wheat flour!

White whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. This gives white whole wheat flour the same health benefits as regular whole wheat flour, along with a lighter taste and texture (similar to all-purpose flour!), which lets the tender texture of these healthy waffles truly shine.

Hint: The difference between white whole wheat flour and regular whole wheat flour is similar to the difference between red and green grapes. Same health benefits, just a different color and slightly different taste!
 

 
Nerd Alert #2: Leaveners
You’ll use both baking soda and baking powder in these healthy buttermilk waffles! The former is actually more important in making your waffles rise. Baking soda is a strong base, and it reacts with the acidic buttermilk (more on that ingredient in a moment!). When they react, they create air bubbles, and those air bubbles make your waffles rise and also help with their texture.

Nerd Alert #3: Butter or Oil
We do need a little bit of butter or oil in these healthy buttermilk waffles! Without it, they have a slightly tough and gummy texture. Melted butter, melted coconut oil, or any other oil all work equally well. You just need 2 teaspoons! And that’s because…

Nerd Alert #4: Greek Yogurt
You’re mixing Greek yogurt into the batter, which add the same moisture as extra butter or oil for a fraction of the calories! It’s a key ingredient to keeping these healthy waffles fluffy and tender.
 

 
Nerd Alert #5: Buttermilk
The low-fat buttermilk truly is the most important ingredient in this entire recipe! And not just for its iconic flavor… It makes the best waffles from a texture standpoint, too!

We already covered that buttermilk is acidic, which reacts with the baking soda (a base) to improve the texture and also help the waffles rise. However, it’s also really thick and has a bit more fat than nonfat milk (pretty obvious, I’m sure!), almond milk, soy milk, and cashew milk. Both of those, the thickness and little extra fat, make a huge difference in your healthy waffles!

I tried testing this recipe with different homemade buttermilk substitutes made from other milks and vinegar. Even when I tweaked the other ingredients, those faux-buttermilk waffles never turned out as fluffy (although they still tasted yummy!).

So… The moral of this buttermilk story? It’s totally worth buying regular low-fat buttermilk to make these waffles—I promise!!
 

 
Nerd Alert #6: Water
This is going to sound a little strange, so hang with me for a minute! The batter is really thick when you first mix it up, so you’ll add water to make it a bit thinner and easier to spread into your waffle pans.

Why not just use more buttermilk? Because buttermilk is really thick, so you’d need a lot more buttermilk than water to thin out the batter!

And yes, I tried reducing the amount of water with my homemade buttermilk substitutes because those homemade substitutes weren’t as thick as regular buttermilk… But even so, the waffles didn’t rise as well or turn out as fluffy. So stick with the regular low-fat buttermilk + water combination for the best healthy waffles!
 

HOW TO TO MAKE THE BEST HEALTHY WAFFLES

Let’s cover how to make the best healthy buttermilk waffles! Although this recipe is easy and straightforward, I still have some tips to share to make sure your waffles turn out perfectly.

Nerd Alert #7: Waffle Pans
I used these waffle pans to make my baked waffles! I usually hate buying “one use” pans, so I was really hesitant to purchase these… But when I saw the price tag (totally affordable!) and realized just how amazing baked waffles tasted (I made them twice a week for an entire month!), those waffle pans immediately became my favorite kitchen item. I’m totally obsessed!

And because I’m guessing you’ll ask… Yes, I did try using my {modern, non-1980s} waffle iron to make these waffles as well. They didn’t turn out quite as well as the baked version. While the baked waffles were thick and fluffy and firm, the waffle iron ones turned out limp and soggy. But when I finished both kinds off with my secret trick (see Nerd Alert #8 below!), the “waffle iron” waffles still turned out incredible!

Nerd Alert #8: Secret Trick
My favorite waffles are the kind that are crisp on the outside and fluffy on the inside, but… That normally requires a lot of butter or oil. Since these healthy buttermilk waffles use so little butter or oil, I needed to find a different way to achieve that perfect texture.

So this is probably the most important step in the instructions! I actually recommend that you let your waffles cool all the way to room temperature… And then pop them in the toaster oven until they turn crispy!

That toaster trick is a complete game-changer! Crispy on the outside, soft and tender on the inside, and still piping hot like you just pulled them off of the waffle iron. True waffle perfection!
 

FAQS ABOUT HEALTHY BUTTERMILK WAFFLES

Are these healthy waffles whole wheat or gluten free?
Yes – to both! I usually make these buttermilk waffles with the whole wheat flour option, but I’ve included my favorite gluten free options in the Notes section of the recipe too.

I don’t have buttermilk. What can I substitute?
See the Notes section for my substitutions recommendations! I’ve shared a few DIY homemade buttermilk options, but keep in mind that using these will affect the texture of your waffles. Check out Nerd Alert #5 in my blog post above for more information!

I don’t have waffle baking pans. Can I use a regular waffle iron?
Yes! See the Notes section for how to use this buttermilk waffle batter in a regular waffle iron – and how to make sure your waffle iron waffles still turn out perfectly crisp (NOT soft, limp, or soggy)!

How do you make waffles crispy? What’s the secret?
Unlike traditional recipes that call for lots of butter, I have a simple low fat and low calorie trick… Pop your healthy waffles in a toaster oven! This gives them the perfect crispy outsides, while keeping the insides soft and fluffy. Check out Nerd Alert #8 above for more info!

How do you fix soggy waffles?
If your waffles are soggy, limp, or much too soft for your liking… Just pop them in the toaster! In just a few minutes, the toaster will work its magic and make your waffles perfectly crisp on the outside – and it’ll also make them taste freshly baked (or cooked)!

What are good waffle toppings?
Right now, I’m a huge fan of fresh fruit, especially berries! Blueberries, strawberries, raspberries… But also bananas, peaches, and cherries. Anything soft and juicy!

As a little girl, I had a much different answer… I wanted lots of butter and maple syrup in every single hole! I also went through a phase where I showered my waffles with powdered sugar. Not exactly the healthiest ideas – but they satisfied my major sweet tooth! 😉

Other waffles toppings that my family and I enjoy? Peanut butter, almond butter, Nutella (might I suggest my healthy homemade nutella??), fruit preserves, jam, diced nuts, mini chocolate chips… The sky’s the limit!

How should I store waffles? How long do they keep?
Store your healthy buttermilk waffles in an airtight container in the refrigerator. They’ll typically keep for at least one week when stored like this. They also freeze really well!
 

 
Now armed with of those tips and tricks, are you ready to make your own healthy buttermilk waffles? And when you do, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy waffles!

The Ultimate Healthy Buttermilk Waffles

© Amy's Healthy Baking

Yields: 12 waffles

Prep Time: 25 minutes mins

Cook Time: 15 minutes mins

Total Time: 40 minutes mins

I may be biased, but these are the best homemade waffles I’ve ever had! They’re crispy on the outside, fluffy on the inside, and full of rich buttermilk flavor. Leftovers will keep for at least one week if stored in an airtight container in the refrigerator.

5 from 3 votes

Print Recipe Pin Recipe

Ingredients 

• 2 ¼ cups (270g) white whole wheat flour or gluten-free* flour (measured like this)
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 tsp unsalted butter or coconut oil, melted
• 2 large egg whites, room temperature
• 1 tbsp (15mL) vanilla extract
• 2 tsp pure maple syrup, room temperature
• ½ cup (120g) plain nonfat Greek yogurt
• 1 cup (240mL) low fat buttermilk (see Notes!)
• ¾ cup (180mL) water (see Notes!)

Instructions

• Preheat the oven to 350°F, and lightly coat 2 waffle pans with nonstick cooking spray. (See Notes section if using a waffle iron instead!)
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla, and maple syrup. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the buttermilk. Alternate between adding the flour mixture and water, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.)
• Divide the batter between the prepared waffle pans. Bake at 350°F for 13-16 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack.
• FOR WAFFLES WITH CRISPY OUTSIDES: Let the waffles cool completely to room temperature. Toast individual waffles in a toaster oven until deep golden brown on the outside.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s very important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will make your waffles dry.

 

IMPORTANT COOKING NOTE – READ BEFORE BEGINNING: I do NOT recommend skipping Step 4. It makes a HUGE difference in the waffles’ texture! Without it, your waffles will be fluffy and tender, but they won’t have crispy outsides. You can easily toast leftover waffles straight from the refrigerator or freezer, too!

 

FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

 

BUTTER + COCONUT OIL ALTERNATIVES: Any neutral-tasting oil will work in place of the butter or coconut oil.

 

SWEETENER ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.

 

FOR SWEETER WAFFLES: I prefer my waffles on the not-very-sweet side because I know how much syrup my family usually drizzles on theirs before eating! If you prefer sweeter waffles, you can substitute 2-4 tablespoons of pure maple syrup (or honey or agave) for an equal amount of water.

 

BUTTERMILK NOTES + ALTERNATIVES: I really, really, REALLY recommend using regular low fat buttermilk in these waffles! This is because homemade buttermilk substitutes aren’t nearly as thick, and that negatively impacts the texture. (See “Nerd Alert #5” in my blog post above for more information!) You can use low fat buttermilk to make all of these recipes of mine too!

 

In a pinch, as a DIY homemade buttermilk option, mix together ¾ cup + 3 tablespoons (225mL) of any milk + 1 tablespoon (15mL) of distilled white vinegar or lemon juice and let that sit for at least 5 minutes before using it in place of the low-fat buttermilk. If using this DIY homemade buttermilk substitute, reduce the water to ½ cup (60mL) instead. Your waffles won’t turn out quite as tall and fluffy (and they also tend to stick a bit more to the waffle pans, so be really generous with the cooking spray!) – but they’ll still taste delicious!

 

WAFFLE PANS NOTE: These are the waffle baking pans that I use. They’re totally affordable and worth every penny! I made these waffles at least once a week for two months straight, and the pans still acted like they were as good as new!

 

TO MAKE USING A WAFFLE IRON / WAFFLE MAKER: This recipe was specifically designed for baking. (See “Nerd Alert #7” in my blog post above for more information!) You can definitely use the batter in a traditional waffle iron though! Just follow your waffle maker's instructions, and be sure to generously coat the waffle maker's plates with nonstick cooking spray before making each round of waffles.

 

Just remember… The "waffle maker" waffles will turn out more limp and soggy compared to the thick, firm, and fluffy baked waffles. If making the waffles in a regular waffle iron, do NOT skip Step 4 – it makes a HUGE difference in the waffles' final texture! Toasting your "waffle maker" waffles will give them the perfect firm and fluffy texture on the inside, as well as the classic crispy outsides!

 

TO MAKE AS PANCAKES: Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat. Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot. (See my blog post here for more cooking tips about how to make the best pancakes!)

 

HOW TO STORE: Store any leftover waffles in an airtight container in the refrigerator. They should keep for around a week, if not longer!

 

HOW TO FREEZE: Line a baking sheet with foil (for easy clean-up!). Arrange the fully cooled waffles in a single layer on the foil. Place in the freezer for 2 hours or until fully frozen. Transfer to a zip-topped bag lined with a paper towel, and squeeze out as much air as you can before sealing the bag and placing it in the freezer.

 

No need to thaw them! Just pop these waffles into the toaster straight from the freezer, and cook them until they're warmed all the way through and crispy on the outside (like in Step 4).

 

HALVING THE RECIPE: This recipe is easily halved, if needed!

 

GLUTEN FREE VERSION: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends (I really like this one!) will also work, if measured like this.

 

For more information, please read through the “Nerd Alerts” in my blog post above!

 

{gluten free, clean eating, low fat, lower sugar, higher protein}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points
 
 
You may also like Amy’s other recipes…
♡  Healthy Blueberry Waffles
♡  Healthy Banana Waffles
♡  Healthy Carrot Cake Waffles
♡  Healthy Pumpkin Waffles
♡  Healthy Gingerbread Waffles
♡  The Ultlimate Healthy Chocolate Waffles
♡  The Ultimate Healthy Buttermilk Pancakes
♡  The Ultimate Healthy Blueberry Buttermilk Pancakes
♡  Healthy Blueberry Buttermilk Pancake Bites
♡  Healthy Banana Buttermilk Pancake Bites