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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: With our Whole Wheat Waffles with Wheat Germ Recipe, you get dreamy, fluffy, moist waffles with good-for-you benefits! Whole wheat and wheat germ give them a nutritious boost, and the fiber and nutrients make them a breakfast that keeps you fuller, with more energy to get you through the day.
- Waffles aren’t just for weekend brunch! Cook up these golden-brown beauties and freeze them to have quick and delicious breakfasts during the week.
- Whole wheat flour and wheat germ make the waffles more nutritious and give them a wonderful earthy flavor. Using both whole wheat and all-purpose flours makes these waffles hit the sweet spot between hearty and fluffy.
Weekday mornings can be rushed, but we all need a meal that will kick off the day on a delicious note and give our bodies what they need to get things done! Just a few of our other quick options are Peanut Butter and Jelly Oatmeal in a Mug, Omelette in a Mug, and Microwave Burrito in a Mug. Or make a batch of Complete Breakfast Muffins or Healthy Granola Bars, and you’re good to go Monday through Friday! We have you covered for the holidays, too! Relax and enjoy festive mornings with our Easy Make-Ahead Holiday Breakfast Ideas.
Table of Contents
- What Are Whole Wheat Waffles with Wheat Germ?
- Tools You Need
- Key Ingredients and Why
- How to Make Whole Wheat Waffles with Wheat Germ
- Can I Make These Whole Wheat Waffles in Advance?
- How to Store Whole Wheat Waffles
- Gemma’s Pro Chef Tips
- More Waffle Recipes
What Are Whole Wheat Waffles with Wheat Germ?
- Whole Wheat Waffles with Wheat Germ are waffles made with whole wheat flour and wheat germ, which gives them more fiber, making them heartier and more nutritious than waffles made with white flour.
- The acid in buttermilk in this recipe reacts with baking soda, releasing gas to make the waffles rise light and airy.
- Waffles go back centuries. In medieval times, people made waffles using gridded iron plates with wooden handles. Using whole wheat flour in waffles and other baked goods gained popularity in the late 20th century when the appreciation of whole grain flour’s nutritious benefits and hearty flavor increased.
Tools You Need
- Belgian waffle maker
- Baking sheet
- Mixing bowl
- Measuring cups
- Measuring spoons
- Measuring jug
- Silicone brush
Key Ingredients and Why
- All-purpose flour, with a protein content of 11%, combines with whole wheat flour to give the waffles a strong structure while still having a tender and soft crumb.
Whole wheat flour
- Whole wheat flour gives the waffles more nutritional value, including more fiber.
- Whole wheat flour gives waffles a nutty taste and substantial texture.
- Wheat germ elevates the waffles’ nutritional content: it’s the most nutritious part of a wheat kernel and contains Vitamin E, folic acid, magnesium, and phosphorus.
- Wheat germ has a slightly sweet taste, adding to the waffles’ flavor profile. Its coarse texture adds to the robustness of the waffles.
- Granulated sugar sweetens the waffles and contributes to the crispiness and golden-brown exterior.
- Once mixed with liquid, baking powder causes a quick chemical reaction that creates carbon dioxide, creating bubbles in the batter and forming an airier crumb and an overall light, fluffy texture.
- Learn How to Make Baking Powder and Baking Soda, so you’ll always have some handy.
- Baking soda is a leavening agent that reacts with acid to create air bubbles to make the waffles rise and make them fluffy.
- In this recipe, baking soda reacts with the acid from the buttermilk.
- Salt enhances flavors and strengthens the waffle structure by promoting gluten formation.
- Eggs emulsify the ingredients, forming a cohesive structure.
- Beaten eggs retain air to help waffles rise and make them light and airy.
- Eggs also add moistness and rich flavor to waffles.
- The acidity of the buttermilk tenderizes the waffle batter, giving it a plush texture.
- There’s no need to run out and buy buttermilk for this recipe when you can easily make your own buttermilk substitute.
- Butter gives waffles a rich, slightly salty, slightly sweet flavor.
- It helps keep the waffle interior plush and moist while making the outside crisp.
How to Make Whole Wheat Waffles with Wheat Germ
- Prep: Preheat the waffle iron. Turn oven on the “warm” setting, and place a baking sheet inside.
- Make the waffles:
- Mix dry ingredients, including the all-purpose flour, whole wheat flour, wheat germ, baking powder, baking soda, and salt.
- In a separate bowl, mix wet ingredients, including the eggs, buttermilk, and melted butter.
- Fold the wet mixture into the dry mixture just until combined.
- Cook the waffles: Brush oil on the heated waffle iron. Using a half-cup of batter, cook waffles according to your waffle maker’s instructions. Keep the cooked waffles warm in the oven while you continue cooking.
- Serve: Enjoy them with butter, honey, maple syrup, jam, or fresh fruit of your choice.
Can I Make These Whole Wheat Waffles in Advance?
Yes, you can make these Whole Wheat Waffles in advance.
- The waffles are best made immediately after mixing, but you can shorten the preparation time by measuring and mixing the dry ingredients in advance. Then, add in wet ingredients before cooking.
- If you prefer, make batter the day before and keep it covered in the refrigerator for up to 24 hours.
How to Store Whole Wheat Waffles
To store in the fridge:
- Wrap the waffles well or put them in an airtight container and refrigerate them for up to two days.
To store in the freezer:
- Let the waffles cool completely on the rack.
- Place them on the parchment-covered baking sheet and freeze for two hours.
- Stack the waffles, put them in an airtight container or freezer bag, and freeze.
- Reheat (directly from the freezer) in the toaster.
- You can store them for up to six weeks.
Can these waffles be made without eggs?
- Yes, you can make these waffles without eggs. See our guide, 12 Best Egg Substitutes for Baking and How to Use Them.
How do I make these without a waffle maker?
- Try using a grill to get the textured surface or grease your cooling rack well, and when the waffles are still hot, gently press them between two cooling racks.
- Check out our guide, Make Waffles Without a Waffle Maker.
Gemma’s Pro Chef Tips
- These can be made in a regular waffle maker as well. You will need less batter per waffle, about ¼ cup (2 oz/57 g).
- If you want a bit more whole wheat in this recipe, you can increase it to 1 cup (5 oz/142 g). Reduce the all-purpose flour to 1 cup (5 oz/142 g). If you use all whole wheat flour, you will start to lose the light and fluffy texture.
- For a special treat, serve these with Fresh Whipped Cream and the Macerated Blueberries from my Lemon Ricotta Pancakes Recipe.
- To always be ready to make up a batch of delicious waffles, I measure out all the dry ingredients in a small tub and store in the fridge (so the whole wheat doesn’t go rancid). I label it with what needs to be added, and then I always have waffles and pancake mix ready to go!
- This is also an excellent pancake batter!
- Here’s a tip to avoid overmixing your waffles: spell our W-A-F-F-L-E as you mix. Six mixes, and you’re done!
More Waffle Recipes
Whole Wheat Waffles Recipe (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
- 3 tablespoons granulated sugar
- 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
- ¼ cup (2 oz/57 g) butter, melted
- 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.