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 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)
- 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.