Buttermilk Oatmeal Waffles Recipe - Allrecipes.com
Buttermilk Oatmeal Waffles Recipe
  • READY IN 35 mins

Buttermilk Oatmeal Waffles

Recipe by  

"This is a great-tasting waffle. Even my wife approved, and she is very picky."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat a waffle iron according to manufacturer's instructions. Mix flour, oats, sugar, baking powder, and salt in a large bowl.
  2. Beat egg yolks in another bowl, reserving egg whites in a third bowl. Add buttermilk, milk, and melted butter to egg yolks; beat until well mixed. Pour buttermilk mixture into flour mixture; beat until batter is blended.
  3. Beat egg whites and vanilla extract in a glass or metal bowl until soft peaks form. Fold half the egg whites into the buttermilk batter until egg whites are incorporated; repeat with remaining half.
  4. Ladle batter into preheated waffle iron. Cook until waffles are golden and crisp, about 5 minutes. Transfer waffle to a paper towel-lined plate to prevent sogginess and repeat with remaining batter.
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Reviews More Reviews

Apr 07, 2013

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.

Apr 07, 2013

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.


6 Ratings

Aug 27, 2014

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.

Feb 07, 2014

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.


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  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 49.6 g
  • 16%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 977 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Mike Mader
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