Recipe by Cooknmom
When my kids couldn't agree whether we should have wheat, white or oatmeal waffles, I came up with this combination as a compromise. They are now the family favorite. Make sure you adjust the yield to fit the needs of your family. This version makes a lot of waffles!
Top Review by pahealthymom
WOW!, these were awesome! This was a really easy recipe, and healthier than most. I was in search of a ww, white and oatmeal waffle, and this matched, so I tried it. I am so glad that I did. They were crisp on the outside, light and heavenly on the inside. They were perfect. My 15 year old ate pretty much the whole batch for breakfasts through the week and my husband ate what he didn't and loved them. Oh, btw, they freeze wonderfully. Just pop them in the toaster on a low setting and they cook up just like the store bought, only better. Thank you for posting this. I have a new recipe for waffles!! Just wanted to update- I made these several times since my original review and I replaced half the butter with 1/2 c unsweetened applesauce. The waffles were still fabulous. My husband didn't even notice the change (and he always notices). Thanks again!
- 4 eggs
- 1 cup butter, melted
- 3 1⁄2 cups milk, warmed gently so it won't re-harden the butter
- 2 1⁄2 cups whole wheat flour
- 1 cup all-purpose flour
- 3⁄4 cup old fashioned oats, pulsed a few times in a food processor
- 8 teaspoons baking powder (or 2 Tbsp plus 2 tsp)
- 1⁄2 teaspoon salt
- 2 tablespoons sugar