The Ultimate Healthy Buttermilk Waffles
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.
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.