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Buttermilk Waffles

Buttermilk Waffles

We woke to a rainy and dreary day yesterday, so to cheer everyone up, I decided to make waffles for breakfast. I grabbed my cooking bible – The New Best Recipe from America’s Test Kitchen and found a recipe. I love this cookbook because the recipes never fail and I learn so much from their recipe testing. This waffle recipe was pretty straightforward, although it has you separate the egg yolks/whites. You must whip the whites until they form a 2-inch peak then you fold the egg whites into the prepared batter. The result was crisp waffles on the outside and pillow-soft on the inside. I added a bit of cinnamon and vanilla instead of cornmeal to the batter to suit our tastes but otherwise kept the recipe the same. There is no need for boxed waffle mixes – this recipe is simple to do and the buttermilk waffles are amazing. I served them with butter, warm maple syrup, and homemade triple berry vanilla bean freezer jam. Needless to say, these waffles made even the most dreary rainy day a little brighter and my whole family loved them.

Buttermilk Waffles

How to Make Buttermilk Waffles

Heat waffle iron.

Whisk together the flour, salt, baking soda, and cinnamon together in a large mixing bowl, until well combined.

Whisk together the egg yolk, buttermilk, cooled melted butter, and vanilla in a small bowl, until well combined.

In a separate bowl, beat or whisk the egg whites until it just holds a 2-inch peak.

Buttermilk Waffles

Slowly add the liquid ingredients to the dry ingredients in a thin, steady stream while mixing gently with a rubber spatula. Side Note: Do not add liquid faster than you can incorporate it into the batter. Toward the end of mixing, use a folding motion to incorporate the ingredients. Gently ford the egg white into the batter. Set aside for a few minutes.

Spray the hot waffle iron well with coconut oil cooking spray. Spread an appropriate amount of batter onto the waffle iron. Following your waffle iron’s instructions, cook the waffle until golden brown, 2-5 minutes. Serve immediately with butter, syrup, and jam, if desired. Enjoy.

Buttermilk Waffles

Buttermilk Waffles

Buttermilk Waffles

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Breakfast
Servings: 6 waffle squares
Author: Pam - For the Love of Cooking

Ingredients

  • 2 cups flour
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • 2 large eggs separated
  • cup buttermilk
  • 4 tbsp melted butter cooled
  • ½ tsp vanilla

Instructions

  • Heat waffle iron.
  • Whisk together the flour, salt, baking soda, and cinnamon together in a large mixing bowl, until well combined.
  • Whisk together the egg yolk, buttermilk, cooled melted butter, and vanilla in a small bowl, until well combined..
  • In a separate bowl, beat or whisk the egg whites until it just holds a 2-inch peak.
  • Slowly add the liquid ingredients to the dry ingredients in a thin, steady stream while mixing gently with a rubber spatula.
  • Side Note: Do not add liquid faster than you can incorporate it into the batter.
  • Toward the end of mixing, use a folding motion to incorporate the ingredients.
  • Gently ford the egg white into the batter. Set aside for a few minutes.
  • Spray the hot waffle iron well with coconut oil cooking spray.
  • Spread an appropriate amount of batter onto the waffle iron.
  • Following your waffle iron's instructions, cook the waffle until golden brown, 2-5 minutes.
  • Serve immediately with butter, syrup, and jam, if desired. Enjoy.
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7 Comments

  1. Love waffles but buttermilk is another thing we can not get here, I will try using creme fraiche though it has worked so far in everything that needs buttermilk! Keep well Diane

  2. Looks like a great fix for a dreary morning. My mom made good waffles and I can still remember the beaten egg whites as one of the keys.

  3. Pam, I learned from my mother in law that if you add a little baking powder, you can skip whipping the egg whites; this is a big time saver when your everyday recipe calls for 6 eggs. Waffles are a great cold weather breakfast, no doubt, and much more nutritious and less costly than cereal or prepared foods!

  4. Jovina Coughlin says:

    A special breakfast.
    To Diane: you can make a buttermilk type mixture by placing 1 tablespoon lemon juice in a one cup measuring cup and adding whole milk to the 1 cup mark. Let sit for a few minutes before using.

  5. Rae Burnell says:

    4 stars
    Made a great recipe, I always go through the extra step of beating the egg whites. This truly makes the difference in taste and texture. For Diane Another thing I do in case I have no buttermilk is to add about 3/4 of a cup sour cream and then add milk to that in the amount asked for in the recipe. You will need to add additional milk as it will be very thick but will still make delicious light and fluffy waffles.