Buttermilk Oat Waffles

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
Category: Vegetarian
Oat Type: Quick Oats
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.