Buttermilk Waffles should be crispy on the outside and light as air on the inside. This is a perfect recipe and the topping options are endless!
INGREDIENTS TO MAKE BUTTERMILK WAFFLES
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Large eggs, separated
- Butter
- Buttermilk
- Pure vanilla extract
- Pure maple syrup, for serving
HOW TO MAKE BUTTERMILK WAFFLES
- Set oven to warm, prepare a wire rack/ baking sheet, and preheat waffle maker.
- Whisk together flour, baking powder, baking soda, and salt in a large bowl; set aside.
- Separate eggs.
- In a separate bowl, whisk egg yolks, melted butter, sugar, buttermilk, and vanilla.
- Add the egg yolk mixture to the flour.
- Mix until smooth; don’t overmix.
- With a handheld mixer, whisk egg whites until stiff peaks form.
- Fold egg whites into the batter.
- Pour into greased waffle maker.
- Transfer cooked waffles to warm oven to keep warm.
OPTIONAL TOPPINGS
- Try it with my recipe for Strawberry Compote.
- Fresh fruit and whipped cream
- Nutella and Bananas
- Peanut butter and Jelly
- Fried egg and ham
- Creme Fraiche and Smoked Salmon
- Avocado and Poached Egg
- Fried Chicken Strip drizzled with honey
- Served with my recipe for Oven Baked Bacon.
HOW TO TO STORE
- Waffles can be kept in the refrigerator for up to 2 days and reheated in a toaster oven.
- Freeze for up to 3 months.
Buttermilk Waffles
Buttermilk Waffles should be crispy on the outside and light as air on the inside. This is a perfect recipe and the topping options are endless.
Servings 12 (4-inch) waffles
Ingredients
- 1¾ cup all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 large eggs, separated
- ½ cup unsalted butter, melted and cooled
- ⅓ cup sugar
- 1¾ cup buttermilk
- 1 tsp pure vanilla extract
- Pure maple syrup, for serving
Instructions
- Preheat oven 170 degrees F and place a baking sheet pan with a wire rack inside in the middle of the oven. Preheat waffle maker on medium-heat. Melt butter; set aside to cool.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In a separate bowl, whisk together egg yolks, butter, sugar, buttermilk, and vanilla. Make a well in the middle of the dry ingredients and add liquid ingredients whisking gently until smooth; don’t overmix.
- In a medium bowl using a handheld electric mixer, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold the egg whites gently into the batter.
- Pour ⅓ cup of batter into each 4-inch well of waffle maker. Close the lid and cook until golden and crisp; about 5-6 minutes. Transfer the cooked waffles to the wire rack in the oven to keep warm, covering loosely with foil. Repeat until all the waffles are cooked.
- In the meantime, warm the pure maple syrup. Serve waffles with softened butter and warm maple syrup or toppings of choice.
Notes
- Refrigerate: for up to 2 days and reheated in a toaster oven.
- Freeze: for up to 3 months.
- Topping options: sliced bananas, coconut, Nutella, honey, peanut butter, jam, powdered sugar, chicken and honey, smoked salmon, cream cheese, avocado, poached or fried egg, bacon, candied bacon, toasted walnuts or pecans.
We used our Belgium waffle iron and they turned out AMAZING!!! Seriously, these are soooo good my kids were eating them PLAIN without syrup or butter!!
That’s so AWESOME! You can tell a waffle recipe is a keeper when it tastes good with plain.