Smitten Kitchen’s Deb Perelman created a waffle recipe that’s easy (one bowl, hand-mixed), makeable without advance planning, whole grain (which offsets the inevitable puddles of syrup, right?), and crispy. “I also wanted them to have a neutral palate for the adults who prefer our breakfasts savory,” she says. “Sugar-free waffles allow us all to choose our own breakfast adventure: My husband and I top them with eggs and bacon or sautéed vegetables and cheese, while the kids smother theirs with fruit and syrup.”
Recipe information
Yield
4–6 servings
Ingredients
syrup
1
⅓
1
1
waffles and assembly
1
½
1
½
1
1½
4
1
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. A lumpy batter now means a light and tender waffle later.
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.
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Reviews (40)
Back to TopWhy isn’t nutritional info included with your recipes? As isomeone with insulin-dependent diabetes, I hesitate mak8ng any recipes without this information. I Could calculate it myself, with a lot of effort to look up all the ingredients and calculate it for the amounts used….
Anonymous
Reston, VA
8/15/2023
This question still needs answering:. There are "Quick Cooking Oats" and there are "Old Fashion Oats" Two different products. Which one am I supposed to use?
Anonymous
10804
3/31/2022
Amazing! I have been making various waffle recipes for years and these are my kids’ (and my) favorite. I make the batter the night before just so that they’re ready to cook when I get up. But I don’t add the baking soda and powder until I’m ready to cook the waffles. Also I add a hefty tablespoon of sugar not so much for sweetness as for browning. I also add a tablespoon of vanilla. Lastly we’re lactose intolerant so I use almond yogurt thinned with oat milk and oil or melted vegan butter. They are crisp and toothsome. And they don’t get soggy when doused in syrup or jam.
Irene
Boulder CO
1/19/2022
Wowza these are amazing. I accidently used greek yogurt so the batter was too thick, so I added a quarter cup of oat milk to thin out. The texture is fantastic, it's hearty and the oats blend right in. The flavor is also way more rich and complex then standard buttermilk waffles. I will totally be making these again!
LoLO
Seattle, WA
10/12/2021
Pleasantly impressed by this recipe! I was worried the texture would be too "oaty" which I tend to dislike, but the oats blended right in. You couldn't even tell they were in the batter! Definitely a healthy morning breakfast that you can freeze and pop in the toaster quickly. I used 1/2 cup of buttermilk and 1 cup of whole milk yogurt and added 1 tsp. of cinnamon (which I would up even more next time). Didn't fuss with the blueberry syrup and served with fresh cut bananas and real maple syrup instead. I may try next time with whole wheat pastry flour as another reviewer suggested.
SA
Rosslyn, VA
9/8/2021
Need a clarification. There is no such thing as "quick-cooking old-fashioned oats". There are "Quick Cooking Oats" and there are "Old Fashion Oats" Two different products. Which one am I supposed to use?
Anonymous
7/22/2021
Really quick and good. I had buttermilk but no yogurt so used that in about the same quantity , added maybe 1/4 regular milk to thin it out a bit. The batter was still thick so I just spread it out a little on the waffle iron. I like the savory slightly salty flavor. Great with syrup or peanut butter & jelly!
Heidi Z
American Canyon, CA
4/30/2021