These Oat Flour Waffles are an easy-to-make, crispy, and delicious gluten-free breakfast you’ll look forward to making on Sunday mornings. In this recipe, oat flour replaces the white flour typically found in a classic buttermilk waffle recipe. Serve them with butter, maple syrup, bacon, and fried eggs for the ultimate breakfast meal.
Waffles are a weekend staple at my house.
My fiancé bought me a waffle maker a few years ago and I’ve been obsessed with them ever since. Crispy on the outside, yet soft and fluffy on the inside, then drizzled with plenty of butter and maple syrup – so good!
For this recipe, I wanted to replace 100% of the white flour with oat flour. Using oat flour not only makes these waffles gluten-free but also gives them a boost of fiber. It’s a win-win!
These buttermilk oat flour waffles are lightly sweetened and have a subtle tangy flavor from the buttermilk. It’s a wonderful basic gluten-free waffle recipe that pairs well with plenty of mix-ins and breakfast sides. I often add a few chocolate chips, banana slices, or blueberries to mine.
So, if you’re looking for a Sunday morning breakfast treat, keep reading to learn how to make these buttermilk oat flour waffles.
>> Want more oat-inspired breakfast recipes? Give this Pumpkin Baked Oats recipe a try!
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Why You’ll Love This Recipe
- Crispy- The outside of these waffles are beautifully crispy.
- Fluffy- These buttermilk waffles are super soft and fluffy on the inside.
- Lightly Sweetened- With only 2 tablespoons of sugar, these gluten-free waffles work well with both sweet and savory toppings.
- High Fiber- Each waffle has about 5 grams of fiber.
- Gluten-Free- Using certified gluten-free oat flour makes this recipe gluten-free.
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Oat Flour- Make sure you buy certified gluten-free oat flour, if necessary. My favorite is Bob’s Red Mill Whole Grain Oat Flour.
- Buttermilk- Adds moisture, richness, and a subtle tangy flavor. The buttermilk also reacts with the baking soda, making these waffles nice and fluffy.
- Eggs- Gives the waffles structure and helps make them fluffy.
- Canola oil- Helps the waffles crisp up on the outside and adds moisture. Use a neutral-flavored oil for the best results.
- Granulated Sugar- Just 2 tablespoons for a lightly sweetened waffle. Feel free to use less or leave it out, especially for savory applications.
- Vanilla Extract- Adds a hint of vanilla. I recommend using pure vanilla extract for the best flavor.
- Baking Soda + Baking Powder- Both baking soda and baking powder act as leavening agents. They react with the lactic acid in the buttermilk to achieve light and fluffy waffles.
- Salt- Flavor enhancer.
Here are some notes on any special equipment I used to make this recipe.
- Waffle Maker- In order to make waffles, you need a waffle maker. There are lots of different types of waffle makers – classic, Belgian, double, and flip are a few that immediately come to mind. I love my Hamilton Beach Belgian Waffle Maker, which is what I used for these gluten-free oat waffles.
Step By Step Instructions
Here is how to make these buttermilk oat flour waffles.
Step 1: Mix the wet and dry ingredients. Heat waffle iron as directed by the manufacturer. Set it to medium-high heat, if applicable to your specific waffle iron. Whisk together the eggs, buttermilk, canola oil, and vanilla extract in a medium-sized mixing bowl. In a separate large mixing bowl, mix together the oat flour, granulated sugar, baking powder, baking soda, and salt.
Step 2: Make the waffle batter. Pour the wet ingredients into the dry ingredients and stir until well combined (a few small lumps are okay). Allow the batter to sit for approximately 5 minutes so the oat flour can hydrate.
Step 3: Cook the waffles. Cook waffles according to the instructions on your waffle iron. I use about ½ cup of batter for my 8-inch Belgian waffle maker and each waffle takes approximately 4-5 minutes to cook. Lots of waffle makers have a light to indicate when the waffle is done, but I usually pay more attention to the steam. Once the amount of steam coming out of the waffle maker has subsided, then the waffle is ready.
Tips for Success
- Let the oat flour hydrate. Allow the waffle batter to sit for 5 minutes so the oat flour can hydrate. By letting the oat flour properly hydrate, you’ll end up with a smoother, thicker batter and a fluffier waffle.
- Measure flour by weight. Using a kitchen scale to measure the oat flour in grams is more accurate than using a measuring cup. Oat flour is lighter than wheat flour and is easy to overmeasure. If you don’t have a kitchen scale, lightly scoop the oat flour into your measuring cup with a spoon.
- Keep waffles warm in the oven. If you’re using a single waffle maker, it will take you about 30 minutes to make all 6 waffles. To keep them warm and crisp throughout the process, place them on a baking sheet fitted with a wire rack in a 200°F oven.
Substitutions and Variations
Here are a few ways you can try customizing this oat flour waffle recipe to fit your diet and taste preferences.
- Oat Flour- If you can’t find oat flour, you can make your own oat flour with rolled oats! All you need is a blender or food processor. Simply add 2 ½ cups of rolled oats to your blender and blend until it resembles fine flour.
- Buttermilk- Make your own buttermilk by combining regular milk with vinegar or lemon juice. The ratio is 1 cup of milk to 1 tablespoon of vinegar or lemon juice. You can also use ¾ cup of Greek yogurt thinned with 1 cup of milk.
- Eggs- While I haven’t tested it specifically in this recipe, you can try replacing the eggs with flax eggs. To make two flax eggs, mix 2 tablespoons of ground flaxseed with 5 tablespoons of water and allow it to sit for 5 minutes.
- Canola Oil- Any neutral-flavored oil will work well in this recipe. Try avocado oil, vegetable oil, or melted coconut oil. You can also swap the oil for 8 tablespoons of melted butter.
- Vanilla Extract- I occasionally like to use maple extract in place of vanilla extract.
- Granulated Sugar- Swap the granulated sugar for an equal amount of brown sugar, honey, or maple syrup.
- Gluten-Free- If you use certified gluten-free oat flour, then this recipe is naturally gluten-free.
- Vegan/Dairy-Free- Replace the eggs with flax eggs and the buttermilk with homemade vegan buttermilk (1 cup of soy milk, oat milk, or almond milk mixed with 1 tablespoon of lemon juice or vinegar).
- Chocolate Chip- A little chocolatey goodness to start your morning off right. Semi-sweet chocolate, white chocolate, or milk chocolate chips all work well.
- Fruit- Chopped fresh fruit is delicious in homemade waffles. Try banana, blueberries, strawberries, or peaches.
- Nuts- Chopped pecans or walnuts give the waffles a little crunch.
- Bacon- Add crumbled bacon to the waffle batter for a savory-sweet combination.
- Spices- Try cinnamon, ginger, and nutmeg for a cozy, warm flavor.
What to Serve with Oat Flour Waffles
Waffles for breakfast are fantastic on their own, especially with a few tasty toppings. But, waffles can also be served with breakfast side dishes such as bacon or eggs.
Here are a few of my favorite toppings and sides to serve with these easy oat flour waffles.
- Maple Syrup
- Powdered Sugar
- Cinnamon Sugar
- Berry Compote
- Sautéed Apples
- Fresh Fruit
- Fruit Jam
- Peanut Butter
- Sausage Gravy
- Bacon, Sausage, or Ham
- Corned Beef Hash
- Fried Chicken
- Fresh Fruit
- Yogurt Parfait
- Fruit Smoothie
Storage and Reheating
These waffles are best eaten as soon as they’re hot off the waffle iron, but if you’re planning ahead or have leftovers, here’s what to do with them.
How to Store
- Refrigerator- Store leftover waffles in an airtight container in the refrigerator for 2-3 days.
- Freezer- Waffles freeze well and can be stored for up to 3 months in the freezer. To freeze, allow the waffles to cool completely before placing them in a freezer-safe plastic bag or container.
How to Reheat
- Oven/Toaster Oven- Preheat the oven to 350°F. Place the waffles in a single layer on a baking sheet. Heat for 10 minutes or until the waffles are warmed through.
- Toaster- Place the waffles in the toaster and heat for 1-2 minutes or until the waffles are hot and crispy. If your waffles are large, you may need to cut them in half.
- Skillet- Melt butter or oil in a cast iron skillet or non-stick skillet over medium heat. Place the waffles in the skillet in a single layer and warm for 1-2 minutes per side.
- Microwave- Place your waffles on a microwave-safe dish and cover them with a damp paper towel. Reheat in 15-second intervals until warmed through.
- Waffle Maker- Heat up your waffle iron until it’s hot. Place the waffle back in the waffle maker for 1-2 minutes or until crispy and warmed through.
- Waffle Batter- The waffle batter can be made up to 2 days ahead and stored in the refrigerator. If the batter separates, just stir it together again before using it. Waffles made with pre-made batter may turn out less fluffy.
- Waffles- Make the waffles ahead and store them in the refrigerator for up to 3 days. I recommend reheating them in the oven if you’re reheating more than one or two.
Frequently Asked Questions
Of course! Oat flour is one of the easiest flours you can make right in your own kitchen. To make 2 ½ cups of oat flour, simply add 2 ½ cups of rolled oats to a blender and blend until it resembles fine flour.
Waffles need a hot waffle iron to get nice and crispy. If your waffle maker wasn’t hot enough, that may be why your waffles didn’t crisp up.
If your waffles turned out dense or rubbery, there may be a few reasons. Both overmixed batter and old batter are likely to result in less fluffy waffles. Additionally, if your waffle iron wasn’t hot enough, your waffles may have steamed, leading to soggy waffles.
Buttermilk waffles, as the name implies, use buttermilk as the primary liquid ingredient. On the other hand, regular or “homestyle” waffles use milk as the main liquid ingredient. Waffles made with buttermilk tend to be fluffier, while homestyle waffles tend to be crispier.
More Breakfast Recipes
Buttermilk Oat Flour Waffles
- 2 large eggs
- 1 ¾ cups buttermilk
- 6 tablespoons canola oil
- 2 teaspoons pure vanilla extract
- 2 ½ cups (210 g) oat flour certified gluten-free, if necessary
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Non-stick cooking spray for waffle iron
- Preheat your waffle maker. Set it to medium-high heat, if applicable to your specific waffle iron. Whisk together the eggs, buttermilk, canola oil, and vanilla extract in a medium-sized mixing bowl. In a separate large mixing bowl, mix together the oat flour, granulated sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients and stir until well combined (a few small lumps are okay). Allow the batter to sit for approximately 5 minutes so the oat flour can hydrate.
- Cook waffles according to the instructions on your waffle iron. I use about ½ cup of batter for my 8-inch Belgian waffle maker and each waffle takes approximately 4-5 minutes to cook. Lots of waffle makers have a light to indicate when the waffle is done, but I usually pay more attention to the steam. Once the amount of steam coming out of the waffle maker has subsided, then the waffle is ready.
- Note: Cook time is about 5 minutes per waffle or 30 minutes total to make all 6 in a single waffle maker. To keep the waffles warm, place them on a baking sheet fitted with a wire rack in an oven preheated to 200°F.
- Storage: Store leftover waffles in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months.
- Make Ahead: The waffle batter can be prepared up to 2 days ahead of time and stored in the refrigerator.