Oatmeal Nut Waffles
Ingredients
- 3/4 cup pecans – toasted, chopped
- 1 1/2 cups old-fashioned rolled oats
- 2 cups buttermilk
- 2 large eggs – lightly beaten
- 4 tbsp unsalted butter – melted, slightly cooled
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour (120g)
- 2 tsp baking powder (8g)
- 1/2 tsp baking soda (2.3g)
- 1/2 tsp fine salt
- 1 tbsp neutral oil – for brushing waffle iron
- maple syrup – for serving
Instructions
- 1.
Heat the oven to 200°F and place a wire rack on a baking sheet. Preheat the waffle iron to medium-high.
- 2.
Toast the pecans in a dry skillet over medium heat, stirring, until fragrant and a shade darker, 4–6 minutes. Cool, then chop if not already chopped.
- 3.
In a large bowl, combine the rolled oats and buttermilk. Let stand to hydrate, 10 minutes.
- 4.
In a medium bowl, whisk the eggs, melted butter, sugar, and vanilla until smooth. Stir this into the oat–buttermilk mixture.
- 5.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and fold gently until just combined. Fold in the toasted chopped pecans. Let the batter rest 5 minutes while the iron finishes heating.
- 6.
Lightly brush the waffle iron with neutral oil (if not nonstick). Spoon enough batter to just cover the grid (about 0.5–0.75 cup, depending on your iron). Close and cook until steam mostly subsides and the waffle is deeply golden and crisp, 4–6 minutes.
- 7.
Transfer cooked waffles to the rack in the oven to stay crisp and warm. Re-oil the iron as needed and repeat with remaining batter.
- 8.
Serve hot with maple syrup.
Oatmeal nut waffles bring together the wholesome chew of oats with the buttery crunch of toasted nuts, yielding a waffle that’s crisp at the edges and tender within. The batter’s gentle sweetness and vanilla aroma complement the natural nuttiness, making these waffles satisfying without being heavy. They hold their texture well, making them ideal for a leisurely breakfast or brunch where crispness and comfort meet.
In the United States, waffles evolved from European griddled batters but took on regional character through local grains and nuts. Oatmeal waffles appeared in American cookbooks as a hearty breakfast variation in the mid-20th century, aligning with the country’s fondness for hot cereals. Adding pecans or walnuts taps into classic American pantry staples—especially Southern pecans—creating a version that feels both familiar and distinctly homegrown.