Classic Buttermilk Waffles
User Reviews
4.8
Classic Buttermilk Waffles
Description
This recipe for Classic Buttermilk Waffles relies on the acid in buttermilk to react with baking soda and baking powder, producing light and airy waffles with a crispy exterior. The melted butter adds richness and moisture, while vanilla extract enhances the aroma. Eggs are beaten with the wet ingredients, then combined with the flour mixture just until smooth to avoid overworking the batter.
The waffles cook quickly in a preheated waffle iron, with about 1/3 cup batter per waffle for an 8-inch iron. Cooking completes when steaming stops, signaling a crisp surface and cooked interior. Optionally, cheddar cheese can be added before closing the iron to make savory cheese waffles.
These waffles work well with sweet toppings like syrup or fruit or savory accompaniments like eggs and bacon. They can be made with either all-purpose or a mix of whole wheat flour to vary texture and flavor.
The recipe notes offer guidance on buttermilk substitutes and adjusting butter quantities for a tender waffle. Measuring flour by weight ensures consistent results. The waffles maintain a tender crumb despite reduced butter, and the recipe has been fine-tuned over time for balanced texture.
Ingredients
- 2 large egg
- 1 ¾ cups buttermilk see note
- 4 tablespoons butter melted and cooled to room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour see note
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
- For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming.
- If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.
Notes
- To substitute buttermilk, mix regular milk with lemon juice or vinegar and let sit before using, following the buttermilk guidance.
- Experiment with using at least half whole wheat flour for a nuttier flavor; the recipe is flexible with flour type.
- Reducing butter from 8 tablespoons to 4 still maintains tender waffles as reflected in the updated recipe.
- Measuring flour by weight provides more consistent results than volume.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4large waffles
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1 Waflle | |
| Calories | 402kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 1314mg | 55% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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