The BEST Buttermilk Waffles

We’ve been on a big breakfast kick lately. Breakfast for breakfast, breakfast for lunch, breakfast for dinner. Whenever we decide to make it, it’s always a huge hit. Sometimes we’ll just do eggs, oatmeal and fruit, but sometimes we’ll go all-out and do the entire spread. I thought it was about time to come up with a delicious buttermilk waffle recipe, something we’d love just as much as these buttermilk pancakes. After a few attempts I finally nailed it!

The BEST Buttermilk Waffles

These waffles are fluffy, crisp and full of that sweet buttermilk flavor- you just can’t go wrong with a big ole pile of these! We love topping them with fresh fruit, powdered sugar or whipped cream. Of course, butter and maple syrup tastes just as good! Anyway, today I thought I’d share a few of my tips and tricks to making these the BEST buttermilk waffles you’ll ever eat. Let’s get started!

The BEST Buttermilk Waffles

In a large mixing bowl, whisk together dry ingredients. That includes the flour, cornstarch (it’s what helps make these thick and crispy), sugar, baking powder, baking soda and salt. Set those aside and in a separate mixing bowl whisk buttermilk, butter, egg yolks vanilla extract. Make sure to use REAL buttermilk in this recipe. If you don’t they will NOT taste the same (and the batter will be way too runny)! Add the wet ingredients to the dry ingredients and gently whisk to combine. Be careful not overmix!

The BEST Buttermilk Waffles

Then, in a small mixing bowl, beat the egg whites (using a hand mixer) until they form stiff peaks. This is what helps make these waffles extra fluffy. It’s a step that’s necessary in creating that perfect texture and density. Gently fold into the batter, again being careful not to overmix it. Allow the batter to rest for a few minutes before using. Lightly spray a waffle iron with non-stick cooking spray, then preheat (My waffle maker makes 4 square waffles, I usually get 8-9 waffles out of one batch). When the waffle maker is ready, add the batter and cook according to the manufacturer’s instructions, about 3-4 minutes. Serve them immediately!

The BEST Buttermilk Waffles

You won’t believe how quickly these buttermilk waffles will disappear! I hope you’ll give them a try, they might just become a family favorite!

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The BEST Buttermilk Waffles
 
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I've got a few tips and tricks (along with a secret ingredient) that makes these the BEST buttermilk waffles you'll ever eat!
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Yield: 4-8 waffles (depending on size)
Ingredients
  • 1⅔ c. all-purpose flour
  • 2 tbsp. cornstarch
  • ¼ c. granulated sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1⅓ c. buttermilk, room temperature*
  • ½ c. butter, melted
  • 2 eggs, room temperature (separated)
  • 1½ tsp. vanilla extract
Directions
  1. In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and salt, set aside.
  2. In a medium mixing bowl, whisk together the buttermilk, butter, egg yolks vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!
  3. In a separate mixing bowl, beat the egg whites (using a hand mixer) until they form stiff peaks, gently fold into the batter. Allow the batter to rest for a few minutes before using.
  4. Lightly spray a waffle iron with non-stick cooking spray, then preheat (My waffle maker makes 4 square waffles, I usually get 8-9 waffles out of one batch). When the waffle maker is ready, add the batter and cook according to the manufacturer's instructions, about 3-4 minutes. Serve immediately!
Notes
*ONLY REAL BUTTERMILK should be used as the liquid in this recipe. Do NOT substitute it for anything else. The flavor and consistency will not be the same.
-These waffles can be stored in the refrigerator for up to 3 days and reheated in a toaster oven.


Recipe source: Life Made Simple