The Best Homemade Buttermilk Waffles
So, be prepared, because these waffles are not only delicious but they are addicting and you might need to double the batch from snacking while you cook them! The recipe calls for quite a bit of butter and buttermilk, making them super decadent, you don’t even need toppings! Although who can resist butter and syrup on waffles!?
When my husband decided he wanted to purchase a waffled maker, I was, at first, hesitant because… we have a MILLION kitchen gadgets and I honestly didn’t think we needed another one (Can’t I just make pancakes!?)…
Well, when we had to return a few Christmas gifts and had a gift card we decided to use that to buy a nice waffle maker. I brought the big box home begrudgingly and opened it up. But of course, I immediately set out to figure out the PREFECT waffle recipe.
I look in my cookbooks and online, gleaned the general recipe and went to work. Needless to say, we had waffles for dinner that night.
The first batch was not all that great. A little dry and too crispy for us. Needed work.
A few tweaks, and it hit. They were Ahhhhh-maaaaazing. Seriously, my toddler ate two full waffles WITHOUT syrup.
While these guys look a little over-cooked, I assure you they are not. It is important to learn how your waffle maker cook to get the just perfect crisp on them, without over cooking or burning them. Most suggest you wait until after it stops steaming, but for mine, that was waaaaaay too long.
I only cooked mine barely 2 minutes, but it will be a little different with each machine.
Like all recipes, you mix the dry ingredients together, then the wet, then combine, but there are a few crucial steps to making this batter juuuuust right that you don’t want to skip over.
So here it is: The Best Homemade Buttermilk Waffles
- 2 cups unbleached AP flour
- 3/4 C granulated sugar
- 3 teaspoons fresh baking powder
- dash salt
- 2 large eggs, separated
- 1 cup buttermilk (okay to use white milk curdled with lemon juice method)
- 1/2 cup whole milk
- 1 cup butter, melted
- 1 1/2 teaspoon vanilla
- Preheat waffle Iron
- Combine flour, sugar, baking powder, and salt in a large bowl. Stir to combine, set aside.
- Place egg white in a small bowl, whisk vigorously (or use a hand mixer) until stiff peaks form
- Combine buttermilk, milk, melted butter, vanilla and egg yolks in a large bowl. Whisk to combine.
- Add wet ingredients to dry ingredients
- Mix, by hand, until just combined.
- Fold in beaten egg white until just combined.
- scoop 1/2 – 1 cup depending on size of iron onto prepared waffle iron (I always spray mine with non-stick spray even though you don’t necessarily need to), cook until golden brown. (note: cook time will vary depending on brand of waffle iron)
As I mentioned in the recipe, it is ok if you don’t have buttermilk to make buttermilk waffles (weird, right?), you can add 1 tablespoon of lemon juice and pour enough milk to make 1 cup and let it sit for a few minutes to turn and it will work just fine, although, like heavy cream, buttermilk will keep for basically forever so I like to keep a small pint on hand for just such occasions as I feel like making Buttermilk Waffled for dinner one day. 🙂
I hope that this recipe is as delicious for you as it is for me. I like to make homemade syrup, too. I experimented with a few. Vanilla syrup was particularly good (tasted like caramel too me, but the husband said it didn’t). I will have to post a few of those recipes later. In the mean time, let the know how your homemade buttermilk waffles work out for you!