Prep 30 mins
Cook 15 mins
- 2 cups buttermilk
- 1⁄2 cup old fashioned oats
- 2⁄3 cup whole wheat flour
- 2⁄3 cup all-purpose flour
- 1⁄4 cup toasted wheat germ or 1⁄4 cup cornmeal
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1⁄4 cup packed brown sugar
- 1 tablespoon canola oil
- 2 teaspoons vanilla extract
- Mix buttermilk and oats in a bowl; let stand for 15 minutes.
- Whisk the flours, wheat germ, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Stir eggs, sugar, oil, and vanilla into the oat mixture.
- Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
- Coat a waffle iron with cooking spray and preheat.
- Spoon in enough batter to cover 3/4 of the surface (about 2/3 cup for an 8 x 8 inch waffle iron).
- Cook until waffles are crisp and golden brown, 4-5 minutes.
- Repeat with remaining batter.
- For pancakes-coat a large nonstick skillet with cooking spray; heat over medium heat.
- Using about 1/4 cup batter for each pancake, cook until the bottoms are golden and small bubbles start to form on the tops, about 3 minutes.
- Flip and cook until pancakes are browned and cooked through, 1-2 minutes.
My family loves these waffles! I make my own buttermilk by adding a tablespoon of lemon juice or vinegar to every cup of milk. I like that I can add some healthier ingredients to the batter. It makes me feel better even though my kids pour syrup or something full of sugar on top!