Whole Wheat–Oat Waffles

Hearty whole wheat and oat waffles served with a homemade blueberry syrup. These nutritious waffles combine the goodness of whole grains with the sweetness of fresh blueberries for a delicious breakfast treat.

4 servings

40 min

Published October 4, 2025

Ingredients

•1 whole lemon
•⅓ cup granulated sugar
•1 bag frozen blueberries
•1 Tbsp cornstarch
•1 cup whole wheat flour
•½ cup quick-cooking old-fashioned oats
•1 tsp baking powder
•½ tsp baking soda
•1 tsp kosher salt
•1½ cups plain yogurt
•4 Tbsp unsalted butter
•1 whole large egg
•1 spray nonstick vegetable oil spray

Cooking Instructions

1.
Bring lemon zest, sugar, and ⅔ cup water to a boil in a heavy medium saucepan, stirring until sugar dissolves. Cook (do not stir) until a thin syrup forms, 6-8 minutes. Add blueberries and bring to a simmer. Reduce heat to medium; cook, stirring constantly, 2 minutes.
10 min
2.
Transfer 2 Tbsp. syrup to a small bowl, add cornstarch, and stir until smooth. Add back to syrup; simmer until thickened, about 1 minute. Remove from heat. Fish out lemon zest and discard. Squeeze in lemon juice to taste and let cool slightly.
5 min
3.
Whisk flour, oats, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add yogurt, then melted butter, then egg to well. Using a fork, stir together wet ingredients, then mix, incorporating dry ingredients a little at a time, until a lumpy batter forms.
5 min
4.
Heat waffle iron on medium-low. Lightly coat with nonstick spray and pour a heaping 1/2 cup batter onto iron (or up to 2 cups if using a larger one). Cook until waffles are golden brown and cooked through, about 5 minutes. (Keep warm on a baking sheet in a 300° oven if desired.) Repeat with remaining batter, coating iron with more nonstick spray as needed. Serve with butter and warm syrup.
20 min

Ingredients

•1 whole lemon

•⅓ cup granulated sugar

•1 bag frozen blueberries

•1 Tbsp cornstarch

•1 cup whole wheat flour

•½ cup quick-cooking old-fashioned oats

•1 tsp baking powder

•½ tsp baking soda

•1 tsp kosher salt

•1½ cups plain yogurt

•4 Tbsp unsalted butter

•1 whole large egg

•1 spray nonstick vegetable oil spray

Cooking Instructions

Bring lemon zest, sugar, and ⅔ cup water to a boil in a heavy medium saucepan, stirring until sugar dissolves. Cook (do not stir) until a thin syrup forms, 6-8 minutes. Add blueberries and bring to a simmer. Reduce heat to medium; cook, stirring constantly, 2 minutes.

10 min

Transfer 2 Tbsp. syrup to a small bowl, add cornstarch, and stir until smooth. Add back to syrup; simmer until thickened, about 1 minute. Remove from heat. Fish out lemon zest and discard. Squeeze in lemon juice to taste and let cool slightly.

5 min

Whisk flour, oats, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add yogurt, then melted butter, then egg to well. Using a fork, stir together wet ingredients, then mix, incorporating dry ingredients a little at a time, until a lumpy batter forms.

5 min

Heat waffle iron on medium-low. Lightly coat with nonstick spray and pour a heaping 1/2 cup batter onto iron (or up to 2 cups if using a larger one). Cook until waffles are golden brown and cooked through, about 5 minutes. (Keep warm on a baking sheet in a 300° oven if desired.) Repeat with remaining batter, coating iron with more nonstick spray as needed. Serve with butter and warm syrup.

20 min