April 18, 2012 in breakfast
I spent last Sunday night updating my recipe index. Exciting, right? While I was doing that, I realized I never shared these waffles that I used in my IHOP at Home post (despite having multiple requests to do so. Ahem. Sorry y’all).
These have become our new favorites! They’ve even replaced our beloved Yeasted Waffles as our weekly breakfast-for-dinner meal! The oats add just a bit of chewiness to the waffles but aren’t so obvious that your oatmeal-hating child might refuse to eat them. We also really loved the slight sweetness that the brown sugar gives them.
The waffle batter can be made the night before to make your mornings go a little smoother. Just mix it up, cover it, and stash it in the fridge. It will be ready to go whenever you wake up!
One year ago: Baked Seasoned Potato Wedges
Three years ago: Baked Brie
1½ cups all-purpose flour
1 cup quick-cooking oats
1 tablespoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
1½ cups milk
⅓ cup butter, melted
2 tablespoons brown sugar
- Heat waffle iron according to manufacturer’s instructions and preference.
- In a medium-size mixing bowl, whisk together flour, oats, baking powder, cinnamon, and salt.
- In a separate bowl, beat eggs, milk, butter, and brown sugar. Pour this mixture over the flour and stir just until combined – do not overmix!
- Cook about ⅓ of a cup of waffle batter (will vary based on waffle iron) onto iron and cook until golden brown. Serve with fruit, syrup, or whatever toppings you want!