Light and fluffy on the inside with a crisp, golden exterior, Buttermilk Oat Waffles are a hearty take on the tried and true family favourite. Freeze leftover waffles to pop in the toaster for quick, weekday breakfasts.
Buttermilk Oat Waffles
Drenched in butter and maple syrup or served with a side of fried chicken, buttermilk oat waffles are a family favorite. Freeze leftover waffles to pop in the toaster for quick, weekday breakfasts.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 Buttermilk Oat Waffles
- 1 cup flour (250 ml)
- 1 1/2 cups quick oats (375 ml)
- 3 Tbsp sugar (30 ml)
- 2 tsp baking powder (10 ml)
- 1 tsp baking soda (5 ml)
- 1/2 tsp salt (2.5 ml)
- 2 cups buttermilk (500 ml)
- 4 large eggs
- 1 stick butter unsalted, melted and cooled (125 ml)
- 1 tsp vanilla extract pure (5 ml)
- In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt.
- In a smaller bowl, whisk together buttermilk, eggs, butter and vanilla.
- Add buttermilk mixture to dry ingredients, stirring until combined. Let batter rest while waffle iron heats.
- Spray waffle iron with cooking spray.
- Ladle batter* into iron, close lid and cook until waffle is golden and releases from the iron easily. Repeat with remaining batter.
- Waffles should be served immediately, or can be kept warm in a low (200°F) oven until all have been cooked.
- Serve with butter and maple syrup, or yogurt and fresh fruit.
- *Note: waffle irons vary in size, use the recommended amount of batter for your iron.