Simple Oat Waffles


Simple Oat Waffles
With just five ingredients, you couldn’t get much simpler than these vegan oat waffles. When you want to bring your family together for a special sit-down breakfast that doesn’t take a ton of work, these oat waffles are just the thing.

Ingredients

  • 2 1/2 cups oats
  • 1 1/2 cups water
  • 1 1/2 cups soymilk or almond milk
  • 1 Tablespoon pure vanilla extract
  • 3 Tablespoons olive oil
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon salt

Preparation

  1. Blend all ingredients together in a Vitamix blender until smooth.
  2. In a preheated waffle iron, bake waffles according to manufacturer’s instructions.
  3. Serve warm.

Cook’s Notes

You may find that the batter gets thicker over time. You may need to add more liquid into the batter as you go.

Elote-Style Cornbread Waffles


Elote-Style Cornbread Waffles
Ingredients

For the Waffles

  • 1 3/4 cups buttermilk
  • 2 eggs
  • 5 tablespoons butter, melted and cooled
  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

For the Toppings

  • 1 cup mayonnaise
  • 2 garlic cloves, minced
  • Juice from 1/2 a lime
  • Cayenne pepper
  • Chili powder
  • Paprika
  • Sriracha (optional)
  • 1 cup crumbled cotija or feta cheese

Preparation

  1. In a medium-sized mixing bowl, whisk together the buttermilk, eggs, and melted butter or oil.
  2. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients.
  3. Let the batter sit for 10 minutes, to allow the cornmeal to soften.
  4. In the meantime, mix the mayo, minced garlic, and lime juice together. Add cayenne pepper, chili powder, paprika, and sriracha (if using) to taste.
  5. Drop the batter by 1/3-cupfuls onto a hot waffle iron and bake until the waffle iron stops steaming.
  6. Top with the spicy mayonnaise and crumbled cheese.
  7. Sprinkle on more cayenne pepper and/or chile powder as desired, and serve with lime wedges.

Cook’s Notes

The waffles are best fresh out of the waffle iron because they start to get soft once they get to room temperature. You can always reheat them in the oven to get them to crisp up again.

If you have the corn-shaped pans for making cornbread sticks, I think it would be really cute to dress those up elote-style as well!

Bacon Waffles


Bacon Waffles

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup graham flour (I used wheat flour)
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 cup crispy cooked bacon, crumbled (I used 6 pieces)
  • 1/4 teaspoon salt (I used 1/2 teaspoon kosher)
  • 2 eggs
  • 2 cups milk
  • 1/2 cup warmed bacon drippings (I used the drippings from my 6 pieces)

Preparation

  1. Preheat waffle iron and oil. (I used non-stick spray)
  2. In a large bowl, whisk together the two flours, baking powder, sugar, bacon, and salt.
  3. In a medium bowl, use a whisk to beat the eggs until foamy.
  4. Beat in the milk and bacon drippings.
  5. Combine the two mixtures, blending until the batter is smooth.
  6. Cook the batter on your waffle iron according to the manufactures directions. I used 1/3’ish cup batter for each 4-inch’ish waffle on my iron. The waffles-are-done light was just about right; about 3 minutes.

Cornmeal and Chive Waffles with Eggs and Salsa


 Cornmeal  and Chive Waffles with Eggs and Salsa
I do have a couple of suggestions for these waffles you might consider.

A chipotle sour cream would go a long way

I recommend pico de gallo over other salsas since these waffles need a bit of moisture, a mild salsa that you can use a lot of would be better (I used a really spicy one so couldn’t add much and thus the dish was a bit dry)

Corn kernels (I prefer frozen over canned, fresh if they are in season) in the batter would be a nice, sweet touch

Ingredients

  • 1 1/4 cup all-purpose flour
  • 1/4 cup cornmeal (fine cornmeal is good, but I love a coarse grind for this recipe)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/3 cup melted unsalted butter
  • 2 large eggs
  • 1 1/4 cup buttermilk
  • 3 Tablespoons chopped chives
  • 2 Tabkespoons chopped parsley
  • Salsa and eggs

Preparation

  1. In a large bowl, whisk together flour, cornmeal, baking powder, sugar, baking soda, and salt.
  2. In a medium bowl, whisk together eggs, butter, and buttermilk.
  3. Add the wet ingredients, all at once to the dry ingredients.
  4. Add the chives and parsley. Stir until just incorporated. Do not over mix, waffle batter should be a bit lumpy.
  5. Cook up eggs as desired.
  6. Serve waffles with eggs and salsa, as well as any other desired toppings such as cheese, sour cream or cilantro.

Bacon, Cheese, and Scallion Waffles


Bacon, Cheese, and Scallion Waffles

Ingredients

  • 2 cups all-purpose flour (about 10 ounces)
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons sugar
  • 3 whole eggs
  • 2 cups buttermilk
  • 2 tablespoons melted butter
  • 6 ounces bacon, cooked until crisp, crumbled, plus 1 tablespoon reserved bacon fat
  • 6 ounces freshly grated cheddar cheese
  • 6 scallions, whites and light greens only, thinly sliced, plus more for garnish
  • Non-stick cooking spray
  • Maple syrup

Preparation

  1. Combine flour, baking soda, baking powder, salt, and sugar in a large bowl and whisk until homogenous.
  2. Whisk together eggs, buttermilk, melted butter, and bacon fat in a medium bowl.
  3. Pour wet ingredients into dry and mix until just combined and no pockets of dry flour remain.
  4. Fold in bacon, cheese, and scallions.
  5. Preheat a Belgian waffle iron according to manufacturer’s instructions. Spray waffle iron with non-stick cooking spray and cook waffle batter according to manufacturer’s instructions, using about 1 cup of batter per waffle.
  6. Serve as they’re ready with maple syrup, or keep warm on a rack in a 200°F oven while you prepare the remaining waffles.

Savory Spinach & Cheese Waffles


Savory Spinach & Cheese Waffles
This recipe will yield about 6 large waffles, depending on the size of your waffle iron. If you’re serving the waffles with toppings, one waffle is probably an adequate serving for the average person. However, if you’re serving them on their own, plan for two waffles per person (for hungry eaters). The recipe can easily be doubled, if needed. Feel free to experiment with different cheeses too, depending on what you have on hand.

Ingredients

  • 1 1/2 cups whole wheat flour
  • 2 tsp. baking powder
  • 1/2 teaspoon sea salt
  • 1 Tablespoon sugar
  • 1 egg, beaten
  • 1 1/2 cups milk
  • 1/3 cup vegetable oil
  • 4 ounces  Monterey Jack cheese, freshly grated
  • 4 cups fresh spinach, chopped
  • Toppings (optional): black forest ham, a fried egg, avocado, salsa, hot sauce

Savory Spinach & Cheese Waffles

Preparation

  1. Preheat your waffle iron. Again, the appropriate heat setting will vary for each different waffle iron (I used heat setting 4 out of 6).
  2. Combine the flour, baking powder, salt, and sugar in a bowl and whisk to combine.
  3. In a separate bowl, combine the egg, milk, and oil.
  4. Add to the flour mixture and stir gently until the mixture comes together.
  5. Fold in the cheese and the spinach.
  6. Spray the hot waffle iron with non-stick cooking spray (between each waffle) and cook waffles according to your waffle iron’s directions.
  7. Serve with your choice of toppings or straight off the iron. If you’re cooking for a larger group, keep waffles warm in the oven as you go. But they do taste best hot and fresh! Leftovers also reheat very well in the toaster or in the oven.

Cornmeal Wallfles


Cornmeal Wallfles
The crunchy yet airy texture of this waffle is matched by it’s excellent taste.

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup yellow cornmeal
  • 1 Tablespoon baking powder
  • 2 Tablespoons sugar
  • 1 teaspoon  salt
  • 1/2 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 5 Tablespoons  vegetable oil
  • 1 cup milk, depending on batter consistency

Preparation

  1. Combine all dry ingredients in a large bowl. Stir to blend well.
  2. Make a well in the center of the dry ingredients.
  3. Add the eggs and oil. Slowly pour in the milk, mixing constantly until a thick batter is obtained. If you prefer more of a cornbread style waffle, substitute more cornmeal for some of the flour in the recipe. ½ cup of flour to 1 ½ cups of cornmeal is ideal.
  4. Add more milk if necessary to make a thick batter.
  5. Bake waffles according to your manufacturer’s instructions. Enjoy!

Cook’s Note

  • Waffles may be kept warm in a preheated 300°F oven for 5 to 10 minutes but their consistency may change.
  • This recipe should make from 2 to 8 waffles depending on the size of your waffle maker. Refer to your waffle manufacturer’s instructions for specifics.