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Buttermilk Oatmeal Waffles

Mike Mader

"This is a great-tasting waffle. Even my wife approved, and she is very picky."
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35 m servings 389 cals
Original recipe yields 8 servings


  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 977 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  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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Read all reviews 10
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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 an...

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.

Made this recipe for my mom who's on a restricted diet. The only change I made was swapping the flour with whole wheat and it was great.

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 ...

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 ...

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.

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.

As someone from Scandinavian descent, I love anything that includes oatmeal. These are fabulous!! My only wish was that I had some sour cream and lingonberries or chokecherry to put on it.