Crisp Buttermilk Waffles
Crisp, golden buttermilk waffles with light, fluffy centres, thanks to whipped egg whites. Freezer-friendly and easy to reheat in the toaster.
By Tasty Nest Recipes Editorial TeamPublished
35 min total About 8 (7-inch) round wafflesEasy
Photo: joyosity · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
A good waffle should shatter slightly when you cut into it, then give way to a soft, airy centre. These buttermilk waffles get their crisp exterior from melted butter in the batter and their lightness from egg whites whipped and folded in at the end.
They freeze beautifully, so make a full batch at the weekend and reheat leftovers in the toaster on busy mornings.
Equipment you'll need
- Waffle iron
- Two mixing bowls
- Whisk or hand mixer
Tips for success
- Do not open the iron too early. When steam stops pouring out of the sides, the waffle is usually ready.
- Stacking waffles traps steam and softens them; keep them in a single layer on a rack.
- Batter thickens as it stands; loosen it with a splash of buttermilk if needed.
Substitutions and variations
- No buttermilk? Stir 1 1/2 tablespoons of lemon juice into 1 3/4 cups of milk and let it stand for 5 minutes.
- Skip separating the eggs and whisk them in whole for a quicker, slightly denser waffle.
- Fold 1 cup of blueberries or chocolate chips into the batter.
Storage and reheating
To store: Cool completely on a rack, then freeze in a single layer before transferring to a freezer bag for up to 2 months. Refrigerate for up to 3 days.
To reheat: Reheat in a toaster or a 350°F (175°C) oven, straight from frozen, until hot and crisp, about 5 to 8 minutes.
Recipe
Crisp Buttermilk Waffles
Crisp, golden buttermilk waffles with light, fluffy centres, thanks to whipped egg whites. Freezer-friendly and easy to reheat in the toaster.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Yield
- About 8 (7-inch) round waffles
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Heat the waffle iron
Heat the waffle iron according to the manufacturer's instructions. Heat a low oven to 200°F (95°C) and set a wire rack over a baking sheet inside it.
Step 2: Mix the dry ingredients
Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.
Step 3: Mix the wet ingredients
In a second bowl, whisk the egg yolks, buttermilk, melted butter and vanilla.
Step 4: Combine
Pour the wet ingredients into the dry and stir just until combined; a few lumps are fine.
Step 5: Fold in the whites
Whisk the egg whites to soft peaks, then gently fold them into the batter in two additions until no large streaks remain.
Step 6: Cook
Lightly grease the iron, add enough batter to cover about two-thirds of the grid and cook until deep golden and crisp, usually 4 to 5 minutes, or until the steam slows.
Step 7: Keep crisp
Transfer each waffle to the rack in the warm oven in a single layer while you cook the rest. Serve with butter and syrup.
Cuisine: American · Course: Breakfast
Estimated nutrition per serving
- Calories
- 530
- Protein
- 13 g
- Fat
- 27 g
- Carbs
- 59 g
- Fibre
- 2 g
- Sugars
- 12 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/buttermilk-waffles
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