This Belgian waffle recipe comes out crispy and fluffy every time, and it’s made without milk. This is my family’s favorite and it’s naturally gluten-free, using super healthy and good for you oats!
My husband has a not-so-secret secret love affair with this waffle recipe.
Actually, his love for waffles was kept secret for a while. I’m thinking he didn’t want me to see how he must have both butter and syrup in every square hole of the waffle.
Well, we’ve been married nearly 11 years so far and if his only weird tendency is to love butter and syrup and this waffle recipe, I say things are going pretty well.
Especially considering that this waffle recipe is made with oatmeal.
SHUT THE FRONT DOOR, yes these are cinnamon oatmeal waffles and they are gloriously delicious, ridiculously easy and the official breakfast for all Saturdays from now until eternity.
Or at least until we run out of syrup.
Cinnamon Oatmeal Blender Waffles: The Best Waffle Recipe
According to my husband waffles are one of those things that you either do right, or do terribly wrong. For him, the right waffle is:
If a waffle isn’t ALL of these things, then it’s wrong. Just like that. There is no in-between.
Thankfully, this waffle recipe meets all of his criteria, plus one of mine: healthy!
The crispy and fluffy waffle recipe that’s perfect every time.
In all my research, I learned that there are two important pieces needed to create a good waffle:
Butter is what makes the waffle crispy and fluffy. If you skimp on the butter, your waffle will taste “okay,” but it won’t be great. It also won’t be nearly as good leftover, even if you do toast it.
I use only butter (no substitutes) when I make this recipe as-is. Because butter is so amazingly good and good for you. More often though, I double the recipe (an easy way to work smarter, not harder) and will use half butter half coconut oil.
2. A Good Waffle Maker
After realizing my husband’s love affair with this waffle recipe, I invested in a double waffle maker identical to this one, except I got mine at Walmart for half the price.
It makes AMAZING waffles with deep pockets AND it is quick. I can’t recommend it enough!
Easy Waffle Recipe Ingredients
Let’s break this cinnamon oatmeal waffle recipe down a bit and discuss the main players:
- Oat Flour. Oats are super healthy for you and crazy cheap.
- Maple Syrup (optional). Every recipe I’ve found says to add sugar, but since I’m trying to keep this a healthy recipe, I switched to maple syrup and reduced the amount used. I also added molasses because I love the depth of flavor, but both can be omitted without seriously changing the flavor of the waffle.
- Butter. I would recommend going 50/50 with coconut oil if you double the recipe.
- Cinnamon: If you don’t like cinnamon, omit it, but you might want to add in something else for flavor because this spice is the star of the show.
How to Make this Homemade Belgian Waffle Recipe
Making blender waffles is so easy, you’ll want to keep this recipe on hand for when you need to make breakfast quickly.
- Blend dry ingredients together until they resemble flour (here’s the blender I use).
- Add wet ingredients and blend. Then add melted butter and blend again.
- Let batter sit for 5 minutes (for the oats to absorb the water) while waffle iron heats.
- Pour the desired amount of batter into the waffle iron and cook the waffle as desired, or according to manufacturer directions.
It is that simple!
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How to Freeze Waffles
I recommend freezing waffles in a single layer, and then transferred to a freezer-safe bag
Another option is to place a piece of parchment or wax paper between each waffle and freeze in a stack. I haven’t tried this method myself because both parchment paper and wax paper are pricy (in my opinion), so I go with method #1. It’s the cheapest and it works.
How to Reheat Frozen Waffles:
A toaster is a great way to reheat frozen waffles, assuming your toaster is large enough. You might have to break the whole waffle into halves or quarters so it fits.
We don’t have a toaster, so we reheat in the oven. I place frozen waffles directly on a rack in the middle of the oven and turn the oven to 350F. By the time our oven preheats, the waffle is ready.
Note: My oven takes an eternity to preheat, so the waffle is in there for a good 10-15 minutes. Your oven probably preheats faster, so the first time you reheat a waffle, use a timer and check on it every 5 minutes or so. Once you know how fast (or long) it takes, you can set the timer for the total time the next time you re-heat.
Are pancake and waffle mix the same?
I have not used this recipe for pancakes, personally, but my readers have!
One reader reported that she uses half the amount of fat in order to make pancakes, so instead of 6 Tbsp of butter, she uses 3 Tbsp of coconut oil. Feel free to try it out and let me know what works best for pancakes in the comment section.
What is the difference between a waffle and a Belgian waffle?
Belgian waffles have deeper pockets and are known for being crispy and fluffy. Regular waffles are thinner. Many regular waffle recipes don’t call for eggs. This recipe does use eggs, so it should result in a delicious, crispy and fluffy Belgian waffle.
How do you make Belgian waffles from scratch?
Simple, follow my recipe! It is so easy to make and may become a regular item on your breakfast menu.
What to serve with this homemade waffle recipe?
A few of my favorites to serve with this waffle recipe are:
I also use this recipe in lieu of bread for kids lunches, so you can make peanut butter and jelly waffle “sandwiches” that taste amazing!
Can I make this a dry waffle mix recipe?
Yes! Simply prepare the recipe through the dry ingredients and store in an airtight container.
When you’re ready to make waffles, simply melt the butter, add water, eggs, and optional sweeteners to the mix and blend!
Can I use milk instead of water in this Belgian waffle recipe?
I tried making these with milk instead of water and didn’t notice a positive change in taste or texture, so I definitely recommend water. Strange, but trust me, it works!
Other Fast Breakfast Recipes
- Oatmeal Jam Bars
- Baked Blueberry Oatmeal
- Chocolate Pancakes
- Sheet Pan Pancakes
- Easy Overnight Cinnamon Rolls
Cinnamon Oatmeal Waffles
This Belgian waffle recipe comes out crispy and fluffy every time, and it’s made without milk. This is my family’s favorite and it’s naturally gluten-free!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 4–5 waffles 1x
- Category: Breakfast
- Method: Blender
- Cuisine: American
- 6 Tbsp butter, melted and slightly cooled
- 1 ¾ cup rolled oats
- ½ tsp salt
- 2 tsp baking powder
- 2 tsp cinnamon
- 1–2 Tbsp maple syrup (optional)
- 1 tsp molasses (optional)
- 1–1 1/2 cups water
- 2 eggs
- Melt butter and set aside to cool slightly.
- Meanwhile, measure oats, baking powder, salt and cinnamon into the blender. Process on high until the mixture resembles flour, about one minute.
- Add 1 cup water, eggs and optional sweeteners and blend on high* into a batter, about one minute.
- Add the butter and again, blend on high *for about one minute.
- Allow the batter to sit for 5 minutes and preheat the waffle iron according to manufacturer directions.
- Stir the batter well. At this point the batter should be thin enough to *just* run off the spatula, but no thinner. If it doesn’t, add 1/4 cup water and re-blend.
- Pour the desired amount of batter** into the waffle iron. The batter will not spread on its own, so use a spatula to spread it all the way to the edges. Cook the waffle as desired, or according to manufacturer directions.
- Repeat with the remaining batter, stirring well before pouring onto the waffle iron.
* Make sure you lid is on tight and blend on high so that the tiny specks of oat flour incorporate well with the liquids and absorb them. If the oat flour is too large, it will not absorb the liquid properly and your batter could be runny.
** My waffle iron came with a scoop that is just the right amount of batter for the waffle iron. The Frozen-themed waffle iron did not, and it used 1/4 cup batter for each waffle. Every waffle maker is different, but if I had to guess, I’d say use 1/2 to 3/4 cup batter. Remember that this batter is thick and will not spread to the edges of the iron, so be sure to use a spatula to get the batter to the edges.
*** Some have stated that this batter is too thin. When you follow the recipe as written, the batter should *just* run off a spatula when dipped in and pulled out of the batter. If it is very runny, add 1/4 cup oats and re-blend until it reaches this thickness.