Golden Butter Waffles with Oat Milk
Golden and crispy on the outside, soft and fluffy on the inside. These homemade oat milk waffles are made with simple pantry ingredients and melted butter, which gives them the most delicious buttery fragrance. Perfect for a slow weekend breakfast with the family.
Serves: 4 waffles
Ingredients
- 250g (2 cups) all-purpose flour
- 1½ tablespoons baking powder
- ¼ teaspoon salt
- 36g (3 tablespoons) granulated sugar
- 300ml (1¼ cups) oat milk
- 85g unsalted butter, melted
- 1 tsp vanilla extract or 1 vanilla pod
- 2 eggs
Instructions
- Preheat the waffle maker. Lightly grease with cooking spray or butter if required.
- Mix the wet ingredients. In a measuring jug or bowl, whisk together the oat milk, melted butter, vanilla extract and eggs until combined.
- Mix the dry ingredients. In a separate mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Combine. Pour the wet ingredients into the dry ingredients and whisk gently until just combined, some lumps are ok! Avoid overmixing the batter.
- Cook the waffles. Pour the batter into your preheated waffle maker and cook according to the manufacturer's instructions until golden brown. For crispier waffles, leave them in slightly longer.
- Serve. Top with fresh fruit, maple syrup or your favourite toppings. Best enjoyed warm!
Tips & Notes
Butter makes all the difference: I love using melted butter in this recipe because it gives the waffles a wonderful buttery fragrance and flavour.
Make it dairy-free: Swap the 85g melted butter for 6 tablespoons (90ml) of neutral oil, such as canola or grapeseed oil. With dairy-free oat milk and toppings, the waffles will be completely dairy-free.
For crispier waffles: Cook until deeply golden and transfer to a wire rack rather than stacking them, which can trap steam and soften the waffles.
Freezing: Freeze cooled waffles in a freezer-safe bag or airtight container. Reheat in a toaster/airfryer until warmed through and crispy again.
