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.
Course Breakfasts
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 Buttermilk Oat Waffles


  • 1 cup all-purpose 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 unsalted butter, melted and cooled (125 ml)
  • 1 tsp pure vanilla extract (5 ml)


  1. In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt.
  2. In a smaller bowl, whisk together buttermilk, eggs, butter and vanilla.
  3. Add buttermilk mixture to dry ingredients, stirring until combined. Let batter rest while waffle iron heats.
  4. Spray waffle iron with cooking spray.
  5. Ladle batter* into iron, close lid and cook until waffle is golden and releases from the iron easily. Repeat with remaining batter.
  6. Waffles should be served immediately, or can be kept warm in a low (200°F) oven until all have been cooked.
  7. Serve with butter and maple syrup, or yogurt and fresh fruit.
  8. *Note: waffle irons vary in size, use the recommended amount of batter for your iron.

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