Buttermilk spelt waffles are surprisingly light and crisp for a 100% whole grain waffles recipe. Sweet and nutty spelt flour is the star of the show. You can purchase the spelt flour or mill it fresh right at home, and the batter is quick to put together.
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We love these whole grain buttermilk waffles! Honestly, I love the flavor better than waffles made with white flour. They keep us full and satisfied.
Talk about the perfect weekend breakfast!
These days I’m often pulling out my trusty Mockmill and digging into my buckets of grain. (I share all about milling grain at home in this beginner’s guide.)
Last week I shared my Strawberry Whole Wheat and Millet Muffins.
I’ve fallen in love with the nutrition, flavor and variety these whole grains have brought to my kitchen. Spelt has quickly become one of my favorites!
What is spelt flour?
Spelt is an ancient variety of wheat with many health benefits; many people believe it to be more healthy than modern wheat.
Spelt flour performs very similarly to white flour in baked goods while contributing a delightfully nutty flavor and rich color.
It’s perfect to use in quick breads, muffins, pancakes, and well…. waffles!
I mill organic spelt berries that I’ve acquired from a local source, but stone ground spelt flour is relatively easy to find in grocery stores these days.
You can also make this same recipe using freshly milled soft white wheat berries.
What can I substitute for the buttermilk?
Buttermilk gives a slight tang to these waffles and helps them rise for the lightest texture.
If you don’t have any on hand, you can substitute milk (add 1 tablespoon of lemon juice for a little tang and allow it to sit for a few minutes before adding). Non-dairy milk should work fine too.
How to Make Buttermilk Spelt Waffles
It’s so quick to mix the spelt waffle batter. After you mill your flour, simply whisk together the dry ingredients. Then add in the wet ingredients, and whisk until just combined. A few lumps are just fine.
The batter will not be very thick.
I like to let the batter sit for a few minutes while my waffle iron heats up. This allows the batter to get even more bubbly.
Then I make sure to cook the waffles until they are deeply golden brown and crisp. They are best served immediately.
You can really top these with anything you like! The last time we made these spelt waffles, we topped them with butter, real maple syrup, fresh blueberries and banana slices.
Leftover waffles can be frozen once they are completely cooled. You can pop them in the toaster to reheat them for a quick breakfast later.
I hope you enjoy these!
If you make this recipe and love it, I would be so grateful if you would come back to leave 5 stars and a comment. Your feedback is very appreciated!
Tag your photo on Instagram @aberlehome to show me what you made!
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