Buttermilk Oatmeal Waffles Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
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Reviewed: Feb. 7, 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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Reviewed: Apr. 7, 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.
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Cooking Level: Intermediate

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Photo by Deb C
Reviewed: Apr. 7, 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.
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Photo by Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA


 
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