Welcome back to Waffle Wednesday! I am having so much fun trying different waffle combinations in my new KitchenAid Waffle Baker and these Buttermilk-Oat Waffles are my current breakfast obsession. With a good slathering of Nutella of course!
I love the texture that the oats add to these waffles and I snuck in a little flax meal because it’s so good for you! The kids enjoyed these Buttermilk-Oat Waffles with some fresh berries and maple syrup.
As I’ve said before, the great thing about waffles is you can keep them in the fridge or the freezer and pop them in the toaster. Perfect for hectic school mornings. We are not early morning people and I need all the help I can get to actually get the boys fed before school.
I’m so fortunate to work from home. If I had to be in an office by eight or even earlier, I would be in big trouble! I would love to hear your tips for making mornings run a little more smoothly!
- 1 1/2 cups all purpose flour
- 1 cup rolled oats
- 1/4 cup flax meal
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup melted butter
- 2 tablespoons honey
- 2 eggs
- 1 2/3 cup buttermilk
Preheat waffle baker.
Add flour, oats, flax meal, baking soda, baking powder and salt to a batter bowl and whisk together.
Stir honey into melted butter until honey is dissolved. Pour into dry ingredients, but do not stir.
Add eggs to buttermilk and whisk together, add to batter bowl and stir just until combined. Some lumps are fine.
Pour about 1 cup of batter into waffle iron and bake 2-3 minutes or until golden brown. Repeat with remaining ingredients.
Makes 4 Grand Belgian Waffles.
Serve with syrup, berries or your favorite toppings.
Disclosure: I was provided with a waffle baker for recipe development purposes, I was not compensated for this post. All opinions are my own.