Very good waffles. I used only about 4T butter and added a teaspoon of vanilla and they tasted great. My 4 year old and wife both gave the thumbs up. As a bonus, I let the leftovers cool, then froze them. Just pop in the microwave and they make a nice school day breakfast.
These are really good! They had a great texture, crispy outside and fluffy inside, even though I made them 100% whole grain. Used old-fashioned rolled oats, 1 cup whole grain oat flour, and 1/2 cup whole wheat pastry flour. I cut the butter down to 4 TSP. and used skim milk, and half the sugar (since I knew we'd put syrup on them anyway). My kids loved them too. They made a delicious, filling Saturday breakfast along with some bacon.
5 stars for sure! Everyone in my house said they were the best waffles they've ever had. I used 1 cup white flour, 1/2 cup wheat flour, 3/4 cup oatmeal and 1/4 flaxseed mill. We'll be making these again and again. I'll be doubling the recipe from now on so we'll have plenty of leftovers for school day breakfasts.
Great recipe! My husband, who normally does not like waffles or pancakes, loved them - and so did our 1-year old son. I keep them frozen and just pop one in the toaster as a good snack. Instead of all white flour, I used 3/4 cup whole wheat flour and 3/4 white flour - just to make them a little more healthy.
I made them exactly as written, and they came out just a little bit thick and heavy. I might add a bit more milk next time to thin the batter just a touch. My husband loved them. He said they weren't just sugar-coated puffed air like most waffles. These were heavy and dense and filling, and the taste was good. We like the oats. Next time we might sub in half whole wheat flour to get more whole grains in. The kids loved them too.
Juat terrific!. They smell heavenly cooking and the crunch that the oatmeal adds is just right.
These cooked up light and fluffy, my family really enjoyed them. I used buttermilk instead of plain milk and I used oat bran in place of the rolled oats. I also had to add an extra 1/4 c. of buttermilk to thin the batter a little. There is no amount of brown sugar listed in the ingredient list so I added 1/4 c. (1/2 c. when doubled) I doubled the recipe for my big crew.
Excellent! These tasted healthy and filling, but still delicious-- not always an easy feat. The second time I made these, I subbed 1/2 cup of wheat bran for flour, and 1/4 cup of milled flax seed for oats. Added 1 tsp. of vanilla and halved the sugar, and we liked it even better. Thanks!
I made these last night for dinner. They were good, nice and fluffy. I did make just a couple changes. I used 1 cup whole wheat flour and 1/2 cup all purpose, old fashioned oats, no cinnamon because I was out, and a little less butter. I would have liked it if they were crispier on the outside. Next time I might use less whole wheat flour and more all purpose and see if that helps.
