My Favorite Buttermilk Waffles

Ingredients:

  • 1 and 3/4 cups (210g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, separated
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/3 cup (67g) granulated sugar
  • 1 and 3/4 cups buttermilk*
  • 1 teaspoon vanilla extract
  • butter + pure maple syrup for topping

Directions:

  1. Preheat waffle maker on medium-high heat. Preheat oven to 200F degrees. Place a wire rack on a baking sheet; set aside.
  2. In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In another large bowl, whisk the egg yolks, butter, sugar, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk gently until smooth. Do not overmix.
  3. In a medium bowl, whisk the egg whites until stiff peaks form. I typically use a handheld or stand mixer fitted with a whisk attachment to whisk the egg whites. Using a rubber spatula, gently fold the egg whites into the batter.
  4. Pour 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) and close the lid. Cook the waffles util golden brown and crisp, 5-6 minutes. Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
  5. Serve the waffles immediately with butter and maple syrup, or your choice of toppings.

Make ahead tip: Waffles are best enjoyed the same day. Refrigerate any extras for a couple days. Waffles can be frozen up to 3 months, then warmed in the toaster.

Recipe Notes:

*Though I typically suggest a DIY buttermilk option using regular milk and vinegar/lemon, I highly suggest actual buttermilk. I used low fat buttermilk, but full fat will work just fine. I do not suggest any substitutions. Try using any extra buttermilk in any of these recipes.

You can use this recipe in either a Belgian waffle maker or traditional waffle iron.

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