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.