Classic Buttermilk Waffles Recipe
Waking up to a house that smells of buttermilk waffles has to be one of the best feelings in the world. And with this incredibly easy buttermilk waffles recipe, you too will be on your way to any easy and delicious brunch in no time. Food Blogger Ksenia Prints of At the Immigrant's Table finds that what sets buttermilk waffles apart from regular waffles is its cloud-like, cake-like consistency. Buttermilk, baking powder and baking soda gives these waffles a springy texture that everyone will love.
The secret to the soft texture of these waffles is the 1:1 ratio of flour to buttermilk. Increasing the flour will result in denser waffles that will start to resemble the texture of pancakes. If you don't have whipped cream and berries on hand, feel free to serve these waffles with a syrup of your choice, or even a sprinkling of some powdered sugar. These waffles are not very sweet on their own, so if you prefer a savory breakfast, just top them with eggs, bacon, or some avocado. Make these classic buttermilk waffles for an indulgent, but easy breakfast that will make any morning feel special.
Gather the ingredients for buttermilk waffles
To make these classic buttermilk waffles, you will need eggs, buttermilk, butter, vanilla extract, all-purpose flour, sugar, baking powder, baking soda, and salt. You can also grab some whipped cream and berries for topping, if desired. If you don't have buttermilk on hand, you can make your own buttermilk substitute. Simply add 1 tablespoon of lemon juice or regular vinegar to 1 cup of milk, stir, and let it sit for 5 to 10 minutes. The milk will curdle slightly, creating a worthy substitute to buttermilk.
Combine the wet and dry ingredients
In a large bowl, whisk the eggs, buttermilk, melted and cooled butter, and vanilla extract together. In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Working in batches, slowly add the dry ingredients into the wet mixture. Stir just enough to combine, but do not over mix. Over-mixing will cause the waffles to lose some of their airiness, making them denser and flatter.
Cook the waffles
Spray the waffle iron with non-stick cooking spray. It's best to do this before preheating the waffle iron to allow the oil to warm up with the waffle iron. Adding about ¼ to ⅓ cup of batter at a time, cook the waffles according your waffle maker's instructions, until the batter runs out.
Serve the buttermilk waffles
Serve the buttermilk waffles immediately. Optionally, top them with store-bought or homemade whipped cream and berries for an indulgent treat. You can also drizzle them with syrup, if preferred. Buttermilk waffles are best eaten fresh; leftover buttermilk waffles can be wrapped individually in plastic wrap and frozen for best results, or stored in the refrigerator for 2 days.
- 2 large eggs
- 1 ¾ cups buttermilk
- 8 tablespoons butter, melted and cooled
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Whipped cream, for serving
- Berries, for serving
- In a large bowl, whisk the eggs, buttermilk, butter, and vanilla extract together.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Working in batches, slowly mix the dry ingredients into the wet mixture, until just combined.
- Spray the waffle iron with non-stick cooking spray, then preheat the waffle iron. Adding about ¼ to ⅓ cup of batter at a time, cook the waffles according to the appliance instructions, until the batter runs out. Top the waffles with whipped cream and berries, optionally.
| Calories per Serving | 205 |
| Total Fat | 10.8 g |
| Saturated Fat | 6.4 g |
| Trans Fat | 0.4 g |
| Cholesterol | 63.3 mg |
| Total Carbohydrates | 21.7 g |
| Dietary Fiber | 0.6 g |
| Total Sugars | 4.8 g |
| Sodium | 295.9 mg |
| Protein | 5.0 g |
