Casey's Savory Oat Waffles with Cheddar Scallion Butter
Toasty oat waffles get a tender crumb and a savory finish from sharp cheddar and scallion butter.
Prep: 15 · Cook: 10 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (172 reviews)
INSPIRED BY
An original savory waffle riff that pairs breakfast oats with the familiar comfort of cheddar biscuits and scallion butter.
Story
At our house, waffles are not only for syrup. I like the little toasted flavor oats bring, especially when cheddar gets tucked into the batter and turns golden at the edges. The scallion butter takes about a minute, and it makes the whole kitchen smell like Sunday brunch. Add an egg on top if you want to call it dinner.
By Casey
Ingredients
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 3/4 cup buttermilk
- 3 tablespoons melted unsalted butter, divided
- 3/4 cup finely shredded sharp cheddar
- 2 scallions, thinly sliced
- 1 tablespoon softened unsalted butter
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat a waffle iron to medium-high and lightly brush the grids with a little melted butter.
- Whisk the oats, flour, baking powder, and salt in a medium bowl.
- In a second bowl, whisk the egg, buttermilk, and 2 tablespoons melted butter, then stir the wet mixture into the dry ingredients just until combined.
- Fold in the cheddar and half the scallions; let the batter stand for 3 minutes while the iron finishes heating.
- Spoon batter into the waffle iron and cook until the waffles are deeply golden and release easily, about 4 to 5 minutes per batch.
- Stir the softened butter with the remaining scallions and black pepper, then serve the warm waffles with a dab of scallion butter.
Chef Tips
- Avoid overmixing after adding the wet ingredients; a few small lumps keep the waffles tender.
- Keep cooked waffles crisp on a rack in a low oven while you finish the batches.
- Add a pinch of smoked paprika to the scallion butter for a gentle smoky note.
- Serve with a fried egg or sliced tomato to turn brunch into a more filling meal.
Cook's Notes
- **Batter:** Stir only until the dry pockets disappear, then let it rest briefly.
- **Waffle iron:** Cook until steam slows and the waffle releases without pulling.
- **Holding:** Set finished waffles on a rack so their crisp edges stay crisp.