Fluffy and Crisp Buttermilk Waffles
User Reviews
4.8
Fluffy and Crisp Buttermilk Waffles
Description
This waffle recipe blends dry ingredients—flour, sugar, baking powder, baking soda, and salt—with wet ingredients such as buttermilk, melted butter, eggs, and vanilla extract. The batter is mixed gently to maintain some texture, which helps create light waffles. Cooking in a well-preheated waffle iron using nonstick spray results in crisp edges with a fluffy interior.
The recipe suggests using high heat on the waffle iron to enhance crispness, and it advises not to overmix to preserve airiness. Leftover waffles can be kept warm in a low oven or stored refrigerated for a couple of days. The batter can be made with a buttermilk substitute by combining milk with lemon juice or vinegar.
For longer storage, waffles can be frozen after being individually frozen on a sheet pan, then stored in a freezer bag. Reheating is recommended by toaster or oven to restore crispness. Serving can be immediate or after reheating, making this recipe suitable for breakfast, brunch, or snacks.
Ingredients
- 1¾ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1¾ cups buttermilk
- ½ cup butter melted and cooled to room temperature, unsalted
- 2 egg
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.
- In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!
- Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter according to the manufacturer's instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag and stored in the refrigerator for 2 days or in the freezer for up to 1 month.
Notes
- If substituting buttermilk, mix 2 tablespoons lemon juice or vinegar with milk to make 2 cups, using 1¾ cups in the recipe.
- Do not overmix the batter; lumps help keep waffles fluffy.
- Use a high heat setting on the waffle iron for crisp edges without burning.
- Store leftovers wrapped in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat waffles using a toaster or in a 350-degree oven to regain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5large, Belgian-style waffles
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 123mg | 41% |
| Sodium | 802mg | 33% |
| Potassium | 346mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 800IU | 16% |
| Calcium | 188mg | 19% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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