Maple Oat Waffles

Oats and maple syrup are a natural breakfast combination. Here the syrup is stirred into the batter and used in place of sugar, and two grades of oats are used—bran and flour. The oat bran is soaked in warm milk to soften before being stirred into the batter. After the batter is stirred together, egg whites are whipped separately and then folded into the thick batter for loft and tenderness. One thing that’s crucial to the success here, even more than in other waffle recipes: Butter the waffle iron generously, as a crisp crust really makes the difference in these waffles.–Kim Boyce

LC Read Before You Eat Note

Let’s clarify one thing, shall we? You can’t really—or rather, realistically—expect waffles made with oats to have the same ethereally airy texture as your typical waffle. That’s just common sense. But what you can anticipate with these nutty little lovelies is a lofty tenderness and a satiating substantialness that we think you’ll actually like. Quite a lot. So much so that you may just find yourself daydreaming about these during the week. If you find yourself succombing to such behavior, it’s best to make a double batch of waffles on the weekend, let the leftovers cool, tuck them into sandwich-size resealable bags, and then slide them all into a larger container, and toss in the freezer. Your very own toaster waffles.

Maple Oat Waffles Recipe

  • Quick Glance
  • 15 M
  • 30 M
  • Makes 12


  • 2 ounces (1/2 stick) butter, melted, for the waffle iron
  • 1/2 cup oat bran
  • 1 cup oat flour
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups cold whole milk
  • 4 large eggs, separated
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon granulated sugar


  • 1. Turn the waffle iron to its highest setting, even if you don’t usually heat it this high. (Trust us. These waffles come out best when cooked at high heat.)
  • 2. Pour the oat bran into a small bowl. Bring 1 cup of the milk to just shy of a boil. Add the hot milk to the oat bran and stir, then set aside to soften while you gather the rest of the ingredients.
  • 3. Sift the flours, baking powder and salt into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
  • 4. Put the egg whites in the clean bowl of a standing mixer and the yolks into a medium bowl. Add the maple syrup and vanilla to the egg yolks and whisk until thoroughly combined.
  • 5. Add the remaining 1 cup of milk to the oat bran—the cold milk will cool the lingering heat of the bran. Pour the oat mixture into the maple syrup mixture and stir to combine.
  • 6. Using a spatula, add the wet ingredients to the dry ingredients and gently combine. The batter will still have fine lumps throughout; resist the urge to mix them in.
  • 7. Attach the mixing bowl and the whip to the mixer and turn the mixer to high speed. As the egg whites whip, they will become frothy and begin to increase in volume. Add the 1 tablespoon sugar to the frothy whites, which will turn thick but very soft. Continue whipping until they are fluffy and glossy and hold their peaks, like clouds or cotton candy, 2 to 3 minutes total. (You’ll know the whites are overwhipped if they crack and look mealy. If that happens, throw them out and start over. There’s no salvaging them.)
  • 8. Scrape half of the egg whites into the batter, gently folding them into the batter so as not to deflate the air in the whites. Add the remaining egg whites and fold gently to combine. The egg whites should be entirely incorporated into the batter and the batter should be quite fluffy.
  • 9. As soon as you finish mixing the batter, go ahead and make the waffles as unlike some batters that can be kept in the fridge overnight, this one will deflate if left to sit, chilled or otherwise.
  • 10. Brush the waffle iron generously with butter. Using a ladle or measuring cup, scoop 1/2 cup of batter onto the iron. Promptly close the lid and listen for the iron to sigh as the batter begins to cook. The smell wafting from the iron will start out like a freshly kneaded loaf of bread, then become toasty. Remove the waffle when the indicator light shows that it’s done or when a quick peek shows that it has turned a dark golden-brown, 4 to 6 minutes. Remove the hot waffle with a fork. Repeat with the remaining batter.
  • 11. These waffles are best eaten hot, right off the iron, with a thin slab of butter melting on top and maybe a dab of jam.
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