Buttermilk Waffles
Light and fluffy waffles with perfectly crisp edges
Ingredients
Step 1
- 1 ½ cups all purpose flour
- 3 Tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- pinch salt
- 1 ½ cups buttermilk
- ½ cup melted butter (can substitue with cooking oil)
- 1 tsp vanilla
- 3 egg yolks
Step 2
- 3 egg whites
Instructions
Step 1
- Combine all dry ingredients in a mixing bowl and form a well. Place buttermilk, vanilla, and egg yolks in the well.
- Start mixing in a circular motion, beginning from the middle of the well working your way out to the sides of the bowl, slowly incorporating all of the dry ingredients into the batter. Continue to mix until the batter is smooth with no lumps.
Step 2
- Beat the egg whites on high until they form stiff peaks
- Gently fold the beaten egg whites into the waffle batter.
Step 3
- Immediately cook the waffles following the directions for your personal waffle iron.
- To keep the waffles crisp and warm until serving, place cooked waffles on a cookie sheet in the oven set to 270°F.
Notes
Easy variations:
- Almond Poppy Seed Waffles (pictured)
- 1 tsp pure almond extract
- 1 Tbsp poppy seeds
(add to batter before adding beaten egg whites)
- Lemon Poppy Seed Waffles
- 1 Tbsp lemon zest
- 1 Tbsp poppy seeds
(add to batter before adding beaten egg whites)
- Almond Berry Waffles
- 1 tsp pure almond extract (add to batter before adding beaten egg whites)
- 1 cup fresh or frozen blueberries, or raspberries, or 1/2 cup of each (fold into batter after folding in beaten egg whites)
- Chocolate Chip Waffles
- 1 cup chocolate chips (fold into batter after folding in beaten egg whites)