Name: Whole Wheat–Oat Waffles
Yield: 4–6 servings
Ingredients: 1 lemon, zest removed in wide strips, halved; ⅓ cup granulated sugar; 1 (10–12-oz.) bag frozen blueberries; 1 Tbsp. cornstarch; 1 cup (125 g) whole wheat flour; ½ cup plus 2 Tbsp. (60 g) quick-cooking old-fashioned oats; 1 tsp. baking powder; ½ tsp. baking soda; 1 tsp. Diamond crystal or ½ tsp. Morton kosher salt; 1½ cups plain yogurt (not Greek); 4 Tbsp. unsalted butter, melted, plus more room-temperature for serving; 1 large egg; Nonstick vegetable oil spray or melted unsalted butter (for iron)

Mix the batter with a fork until it just barely comes together. A lumpy batter now means a light and tender waffle later.

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Ingredients

4–6 servings

Syrup:

1 lemon, zest removed in wide strips, halved

⅓ cup granulated sugar

1 (10–12-oz.) bag frozen blueberries

1 Tbsp. cornstarch

Waffles and assembly:

1 cup (125 g) whole wheat flour

½ cup plus 2 Tbsp. (60 g) quick-cooking old-fashioned oats

1 tsp. baking powder

½ tsp. baking soda

1 tsp. Diamond crystal or ½ tsp. Morton kosher salt

1½ cups plain yogurt (not Greek)

4 Tbsp. unsalted butter, melted, plus more room-temperature for serving

1 large egg

Nonstick vegetable oil spray or melted unsalted butter (for iron)

Preparation

Syrup:
Step 1
Bring lemon zest, sugar, and ⅔ cup water to a boil in a heavy medium saucepan, stirring until sugar dissolves. Cook (do not stir) until a thin syrup forms, 6–8 minutes. Add blueberries and bring to a simmer. Reduce heat to medium; cook, stirring constantly, 2 minutes.
Step 2
Transfer 2 Tbsp. syrup to a small bowl, add cornstarch, and stir until smooth. Add back to syrup; simmer until thickened, about 1 minute. Remove from heat. Fish out lemon zest and discard. Squeeze in lemon juice to taste and let cool slightly.
Waffles and assembly:
Step 3
Whisk flour, oats, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add yogurt, then melted butter, then egg to well. Using a fork, stir together wet ingredients, then mix, incorporating dry ingredients a little at a time, until a lumpy batter forms.
Step 4
Heat waffle iron on medium-low. Lightly coat with nonstick spray and pour a heaping ½ cup batter onto iron (or up to 2 cups if using a larger one). Cook until waffles are golden brown and cooked through, about 5 minutes. (Keep warm on a baking sheet in a 300° oven if desired.) Repeat with remaining batter, coating iron with more nonstick spray as needed. Serve with butter and warm syrup.

Leave a Review

Reviews (8)

delicious, simple and quick. I think you could play with flavor profiles. I added vanilla and nutmeg The batter IS very thick but cooked fine in my Belgian waffle iron
- Anonymous
- SF Bay area
- 2/27/2022
I make this constantly. In lieu of the quick oats, I use regular oats and blast them with the stick blender. The syrup & delicious & easy, but don't do that every time. I love that it is whole wheat -- and my picky kids (& husband) love the taste. I use a cookie scoop to put the batter into the iron, since it is so thick as others have mentioned, but I don't find it necessary to thin it out. I highly recommend this recipe!
- Anonymous
- Annapolis, Maryland
- 6/16/2021
My granddaughters 3 and 6 years old) say that I make the best waffles in the whole world. Very delicious and I don't even make the sauce. We just use maple syrup. Also the receipe is good for my husband who is diabetic as it doesn't have any white flower or sugar in it. Only change is I found the batter very thick. I end up adding 1/2-1 cup of whole milk to make it a better consistency for the waffle iron.
- laura3015
- Kensington, CA
- 6/13/2021
We replaced the additional 2 Tbsp. rolled oats with 2 Tbsp. ground flaxseed meal, for flavor and nutrition.
- stave
- 4/4/2021
I also added a cup of liquid--half a cup milk and half a cup of water. The waffles didn't crisp at all. This is partly the fault of my waffle iron--it's not the best crisper--but these didn't even pretend. I got used to the "bits" of oatmeal, but personally I might prefer an oat flour.
- Adrienne25
- 9/27/2020
I was so happy to find a recipe for waffles that were not white flour since my husband is diabetic. And the other recipe for whole wheat waffles I found here had yeast and said to let sit for 2 hours. Not the best thing for timely breakfast. However as written there is not enough liquid in this recipe. The batter was a thick lump. No way I could put it into the waffle iron so I had to add milk until it became usable. Probably about 1/2-1 cup of milk. Then it worked and tasted great. Wonder if this is a mistake in the recipe...
- laura3015
- Kensington, CA
- 9/26/2020