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John teased me that this looks like a “part of this complete breakfast” ad.  And it does.  Waffles look so lonely by themselves.  I had to add in some extras.

Either that or make him stand there and pour syrup down on the plate while I photographed it.  That’s just too labor intensive for a Sunday morning brunch.

I’ve made these waffles several times for groups and they always go over well.  They have a heartiness from the oatmeal that makes them distinct, and the sweetness from the honey means you barely need syrup.

This last time I actually forgot to put the butter in the batter and they still tasted good.  So if you’re going for low fat, apparently that’s an option.

Hearty, healthy, and far superior to frozen waffles.  Part of this complete breakfast, indeed.


3 tablespoons unsalted butter
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup old-fashioned oats
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 1/4 cups skim milk
3/4 cup plain Greek yogurt
1/3 cup honey
2 large eggs
1 teaspoon vanilla extract


Melt the butter in the microwave and set aside. In a large bowl, whisk together flours, oats, baking powder, baking soda and cinnamon. In another bowl, whisk together the milk, yogurt, honey, eggs and vanilla until smooth. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Gently fold in the melted butter.

Preheat and lightly grease the waffle iron.  When the waffle iron is hot, pour batter into the wells of the waffle iron. (Fill according to the manufacturer’s instructions).
Close the lid and bake until the waffle is golden and set. Carefully remove waffle from iron and serve warm with maple syrup or a drizzle of honey.

Note: To keep the waffles warm, preheat oven to 200 degrees F. Place a tray of waffles in the oven to keep warm until serving.

Source: Williams Sonoma

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