Recipe by Mike Mader
"This is a great-tasting waffle. Even my wife approved, and she is very picky."
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2 1/2 cups
1 1/2 cups
1 1/2 teaspoons
1 1/2 cups
1 1/2 teaspoons
Good recipe, but most buttermilk recipes have baking soda. I substituted whole wheat flour for half of the white flour and just added everything in one bowl. I'm sure beating the egg whites and folded them it would make a nicer waffle. Re the other review: There is no need to soak the oatmeal, it cooks in the batter when you cook the waffle.
A nice, hearty waffle with good flavor. The only change I made was to soak the oatmeal in the milk for approximately 15 minutes to soften before mixing.
I ground the oatmeal into flour. This thickened the batter a bit and I had to add extra milk. The waffles turned out light and fluffy...just right. Nice, simple flavor. I did use whole wheat pastry flour. Next time I would like to try brown sugar, or cinnamon. I think this recipe is a great base for lots of variations.
Liked it for the most part. I used whole wheat flour instead just for personal preference. My only complaint is the amount of butter. I think I'll try a bit less next time. Otherwise, fantastic.
Very good. Made this watching my five and a half month old, so I simplified the directions and didn't separate the eggs out. Still turned out well. Added blueberries to the batter for hubs, who loves them. He really enjoyed these, and we had enough to freeze for another time.
Super YUMMY! I didn't have buttermilk on hand but that didn't stop me :) I made buttermilk myself by using milk and lemon juice. Waffles turned out wonderful still! Thanks for recipe!!
Excellent but without any oil in batter sticks to waffle iron if not oiled first.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Oatmeal Waffles
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 145
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