Cornmeal and Oat Waffles

Cornmeal and Oat Waffles

A whole-grain mix you can make ahead and have on hand for when you’re ready for cornmeal and oat waffles? Sounds like heaven to us! Although butter and maple syrup are the standard condiments, you might want to try sorghum syrup, a Southern favorite.

Make sure you buy coarse, whole-grain cornmeal. While the mix can be made with more standard yellow cornmeal—and is still a whole-grain recipe because of the rolled oats—the coarse cornmeal will make every forkful more toothsome. Can’t find whole-grain cornmeal? Grind coarse, whole-grain polenta in a blender or food processor until it’s the consistency of coarse cornmeal.

Bruce Weinstein and Mark Scarbrough

LC For the Pancake Lovers Amongst Us Note

Authors Bruce Weinstein and Mark Scarbrough—bless them—note that if you want to turn this handy dandy waffle mix into pancake mix—soon to be pancake batter—simply thin it out with 1/4 cup additional milk (or maybe a touch more, depending on how dry the flours have gotten as they’ve sat on the shelf) and presto! Pancakes in place of waffles. We’re quite taken with the nuttiness imparted by the whole grains, although if anyone in your family has a hard time wrapping their mind and their mouth around something healthful so early in the morning, consider distracting them with a slab of ham, an egg sunny-side up, berries, or sliced fruit galore.

Cornmeal and Oat Waffles

  • Quick Glance
  • (1)
  • 15 M
  • 45 M
  • Makes mix for 24 waffles, batter for 3 waffles
5/5 - 1 reviews
Print RecipeBuy the Grain Mains cookbook

Want it? Click it.


  • For the waffle mix
  • For the waffles


Make the waffle mix

Whisk the cornmeal, whole-wheat flour, spelt flour, oats, sugar, baking powder, salt, and cinnamon, if using, in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit and caboodle into a large container and seal tightly. Store at room temperature for up to 3 months in a dark, cool pantry.

Make the waffles

To make 3 waffles, scoop 1 cup plus 3 tablespoons waffle mix into a large bowl. Whisk in the egg, milk, butter or nut oil, and vanilla. Mix well and let rest at room temperature for 10 minutes while the waffle iron heats.

Heat the waffle iron.

Make the waffles according to the manufacturer’s instructions on the waffle iron. Pile the waffles into stacks and serve ’em while they’re hot, hot, hot.

Print RecipeBuy the Grain Mains cookbook

Want it? Click it.

Recipe Testers' Reviews

I've been searching for a multi-grain waffle. My son requests a hot breakfast almost every day and I feel guilty loading him with white flour pancakes, however delicious they may be. I love the idea of making homemade waffle mix. It only took a few minutes to assemble the mix and then I was able to store it in a canister for later, and I taped a copy of the rest of the ingredients needed to make the waffles right to the container, as if I were reading the side of the box. I used a stone-ground cornmeal which I like because it has a nice texture without being grainy. I thought letting the batter rest for 10 minutes helped the cornmeal absorb some liquid. I tried the batter both as waffles and pancakes and both are great. The edges get a particular crispness that I find addictive, especially when good maple syrup is involved. These cornmeal and oat waffles are slightly more dense than standard buttermilk waffles, but they're certainly not door stops. Despite the other ingredients the taste is predominately corn, so there's no sneaking this past the family. My 6 year old noticed the difference at first glance. Still, they're a welcome change in the breakfast lineup.

I was doubting my choice of recipe as I stood in the bulk food section of Whole Foods scooping out whole grain after whole grain. I fully expected cardboard in the form of a waffle. I could not have been more wrong. The spelt flour and sugar made these waffles delightfully and slightly sweet. The cornmeal made them crispy and crunchy on the outside yet soft on the inside. The oatmeal and wheat flour were hardly discernible. The recipe was foolproof and I liked the fact that you make up a master mix to make smaller batches at any time. I also liked that there's a pancake option, too. P.S. The kids loved them!


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. These waffles definitely keep you full. I could barely eat a whole one! The coarse corn meal I used was a bit too crunchy for my taste, so next time I’ll choose a medium grind. I’l also give it an additional 10 minutes to soak in the liquid. I added one small shredded Apple to the batter and some smoked Gouda which made it a great lunch waffle. (I made half the receip above).

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish