Buttermilk Waffle Recipe

This recipe first appeared in The Times in a 2006 article Julia Moskin wrote about wedding registries and what items couples should (and shouldnt) include on theirs. A cookware set? No. Better to buy pieces individually according to a couples needs. A waffle iron? Why yes, if theres any chance of children.

These waffles are light, crisp and easy to throw together, like traditional waffles, but the buttermilk lends tang and the brown sugar an earthy sweetness. The secret ingredient here is wheat germ. It provides a lovely toothsome texture and crunch.

Buttermilk Waffles Recipe

There’s nothing better than big, fluffy Buttermilk Waffles first thing in the morning! This will be your new favorite breakfast recipe!!

Prep: 10min

Total: 20min

Serving Size: 1 serving

Nutrition Facts: calories 331 kcal, Carbohydrate 40 g, Protein 8 g, Fat 14 g, Saturated Fat 8 g, Cholesterol 90 mg, Sodium 600 mg, Fiber 1 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 1/3 cup butter (melted)
• 2 eggs
• 1 tsp vanilla extract

Instruction:

1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
2. In another medium bowl, whisk together buttermilk and butter. Add eggs and stir until combined.
3. Add dry ingredients to wet ingredients and whisk until just combined (there were still be lumps). Fold in vanilla. Let batter rest for 10 minutes.
4. Preheat waffle iron and grease. Pour about 1/3 – 1/2 cup of batter into the waffle iron (or until batter reached about 1/2 inch to the edge of the iron). Cook until ready. Top with syrup and berries.

The Best Buttermilk Waffles

In creating this recipe, we tried out many different methods—folding in egg whites, milk versus buttermilk, a yeasted batter. But at the end of the day, this simple dump-and-stir was our favorite by far. Someone in the test kitchen may have even said this was the best waffle they’d ever eaten! The buttermilk makes this waffle ultra-light while the generous amount of butter makes for a super crispy exterior, leaving the inside custardy and soft. Finally, we kept the sugar to a minimum, making these the perfect foil for sweet toppings like maple syrup, berries or jam.

Total: 0 40min0

Yield: about 6 waffles

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 395, Fat 20g, Saturated Fat 11g, Carbohydrate 46g, Fiber 1g, Sugar 16g, Protein 8g, Cholesterol 105mg, Sodium 387mg

Ingredients:

• 1 3/4 cup all-purpose flour (see Cook’s Note)
• 2 tablespoons granulated sugar
• 1 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 3/4 cup well-shaken buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 stick unsalted butter, melted and slightly cooled
• Nonstick cooking spray
• Maple syrup, jam, berries or yogurt, for serving

Instruction:

1. Preheat a waffle iron to medium-high.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
3. In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
4. Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
5. Serve the waffles immediately with butter, syrup, jam, berries or yogurt.

Classic Buttermilk Waffles

This recipe is for a very typical plain waffle, crisp and golden, perfect with maple syrup and butter or berries and whipped cream. When made with pastry flour it will be extra crispy, and light as air inside. When made with all-purpose flour the waffle has a bit more body — still light, but chewier on the inside. The optional pecan meal or almond flour add a nice nutty flavor.

Prep: 10min

Total: 40min

Yield: 10

Serving Size: 88g

Nutrition Facts: servingSize 88g, calories 200 calories, Carbohydrate 21g, Cholesterol 65mg, Fiber 1g, Protein 5g, Sodium 520mg, Sugar 5g, Fat 11g, Saturated Fat 7g, Trans Fat 0g

Ingredients:

• 2 large eggs
• 1 3/4 cups (397g) buttermilk
• 8 tablespoons (113g) unsalted butter melted cooled
• 2 teaspoons King Arthur Pure Vanilla Extract
• 2 cups (226g) King Arthur Pastry Flour Blend or 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
• 2 tablespoons (25g) granulated sugar*
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (40g) pecan meal or 1/2 cup (48g) King Arthur Almond Flour optional; for flavor

Instruction:

In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla., In a separate bowl whisk together the dry ingredients., Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain., Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer’s directions. For an 8″ round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming.

Best Buttermilk Waffles

The best buttermilk waffles, slightly sweet and crispy on the outside but soft and caky on the inside.

Prep: 10min

Total: 40min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 268 kcal, Carbohydrate 30 g, Protein 5 g, Fat 14 g, Saturated Fat 8 g, Cholesterol 76 mg, Sodium 199 mg, Fiber 1 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 1 1/2 cup all-purpose flour ((180 grams))
• 1/4 cup granulated sugar ((50 grams))
• 1/4 cup cornstarch ((28 grams))
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cup buttermilk ((295 ml))
• 2 large eggs
• 1/2 cup unsalted butter ((113 grams), melted and cooled)
• 1 teaspoon vanilla extract

Instruction:

1. In a large bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla. Add the buttermilk mixture to the dry ingredients and stir until just combined.
2. Preheat a waffle maker according to manufacturer’s instructions. Grease with non-stick spray if necessary. Pour scant 1 cup batter into the hot waffle maker (1/2 cup for smaller waffle irons). Cook until golden brown (this was about 5-6 minutes in my waffle iron.)
3. Serve immediately, or keep warm in a 200 degree F oven in a single-layer.

Buttermilk Waffle – Everyday Food with Sarah Carey

FAQ

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