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Breakfast recipe · from the recipe book

Lemon Oat Waffles with Vanilla Honey Yogurt

Bright, lemony oat-flour waffles with crisp edges and a tender, nutty crumb, topped with cool, creamy vanilla-honey yogurt.

Lemon Oat Waffles with Vanilla Honey Yogurt

Ingredients

  • 2½ cups200 gOld-fashioned rolled oatsblended into flour
  • ½ cup60 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • 2 tbsp25 gGranulated sugar
  • 1 tbsp6 gLemon zest
  • 1½ cups (350 ml)360 gButtermilk, low-fat
  • 2 large100 gEggslightly beaten
  • 3 tbsp40 gUnsalted buttermelted and slightly cooled
  • 2 tsp8 gVanilla extractdivided
  • 1⅛ tsp5 gCanola oil
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 1 tbsp20 gHoney
  • 1 tbsp15 gLemon juice

Steps

  1. Preheat the oven to 425°F (220°C). Set silicone waffle molds on a sheet pan and brush the wells with the canola oil.
  2. Blend the oats in a blender until they form a fine flour.
  3. In a large bowl, whisk the oat flour, all-purpose flour, baking powder, baking soda, salt, sugar and lemon zest.
  4. In a second bowl, whisk the buttermilk, egg, melted butter and about two-thirds of the vanilla until smooth; set the remaining third of the vanilla aside for the topping.
  5. Pour the buttermilk mixture into the flour mixture and stir just until no dry streaks remain. Let the batter rest 10 minutes so the oat flour thickens it.
  6. While the batter rests, make the topping: stir the Greek yogurt, honey, lemon juice and the remaining third of the vanilla together in a small bowl, then chill.
  7. Spoon the batter into the waffle molds, filling each well almost to the top, and spread it level.
  8. Bake 12 to 15 minutes, until puffed and set and a toothpick inserted in the center comes out clean.
  9. Carefully turn the waffles out of the molds onto the sheet pan, upside down, and bake 3 to 5 minutes more until golden and crisp on both sides.
  10. Serve the waffles warm, two per plate, topped with the vanilla honey yogurt.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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