Here is a recipe for my favorite buttermilk waffles. Delightfully crisp on the outside, light as air on the inside.
The first thing to do the morning after receiving a new waffle maker?
Buttermilk waffles. A huge stack of them, covered with melty butter, a cascade of pure maple syrup, and lots of fresh raspberries. Paired with a steamy cup of french vanilla coffee or mug of chai tea. Yup, that’s my definition of a perfect Sunday morning.
The morning I made these buttermilk waffles for brunch, I realized that I’ve never shared the recipe on my blog before. Most likely because my old (cheap) waffle maker made some gnarly looking waffles. Never underestimate the power of a good waffle maker.
Let’s start with my basic buttermilk waffle recipe. It’s my absolute favorite waffle to make at home because there are no overpowering flavors taking away from their fantastically buttery flavor. I’ve always been a waffle purist – plain with maple syrup and butter on top. No whipped cream, no chocolate chunks, no powdered sugar. Just melty butter and maple syrup filling every deep pocket on the surface.
I’m almost positive that this classic buttermilk waffle recipe will be your new Sunday morning tradition. The recipe lends waffles with delightfully crisp edges and soft, tender centers. Golden brown on the outside, light as air on the inside. They’re oh-so-fluffy, and you get the flavors of butter and vanilla in every irresistible bite.
Homemade waffles are such a comforting treat to make in the mornings and this from-scratch recipe will take you only a few minutes longer than if you were to use a baking mix. And they taste worlds better than a packaged mix, too.
There are just a few things to note before beginning:
(1) This is a buttermilk waffles recipe and is developed for the inclusion of buttermilk. No alternatives for this particular recipe. Go grab some buttermilk from the store; you won’t be sorry. PS: any extra buttermilk can be used in any of these recipes.
(2) Want to know my secret to their fluffy centers? The same trick I use for my classic yellow cupcakes. Separate the eggs, add the yolks to the wet ingredients, whip the egg whites, and fold them into the batter. If a light and fluffy waffle is what you are after (of course it is!), then the separation of the eggs is imperative.
(3) Avoid overmixing. Overmixing results in tough, dense-textured baked goods from cookies to cakes to muffins to breads. And waffles are no different. The solution is gentle patience. And this is coming from a girl who has the patience of a hungry 2 year old. Using a whisk with a gentle hand, whisk the wet and dry ingredients together until just combined. Then, using a rubber spatula, carefully fold in the egg whites.
If you’re looking for an all-star basic waffle recipe, this recipe is your saving grace. I make them once every few months as a special treat, but the moment I take that first bite… I wonder why I don’t make them more often!
My Favorite Buttermilk Waffles
- 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
- Preheat waffle maker on medium-high heat. Preheat oven to 200F degrees. Place a wire rack on a baking sheet; set aside.
- 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.
- 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.
- 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.
- 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.
*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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SHOP THE RECIPE
Here are some items I used to make today’s recipe.
Q: What are your favorite toppings for waffles and/or pancakes?
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