Classic Buttermilk Waffles
Indulge in the timeless comfort of these Classic Buttermilk Waffles. Light, fluffy on the inside with an irresistible crisp exterior, each bite offers a perfect balance of tangy buttermilk and delicate sweetness. This recipe promises a superior waffle experience, making any breakfast or brunch feel like a special occasion.
Prep Time
15 minutes
Cook Time
20-25 minutes
Total Time
35-40 minutes
Servings
Makes 8-10 waffles
Keywords
Why This Recipe Delivers
- Achieves the perfect balance of crisp exterior and fluffy interior.
- Uses simple, wholesome ingredients for a superior taste.
- The tang of buttermilk adds a depth of flavor that sets these waffles apart.
- An ideal foundation for a variety of sweet or savory toppings.
- A versatile recipe, perfect for weekend breakfasts or festive brunches.
Ingredients
- 240 grams (2 cups) all-purpose flour
- 2.5 milliliters (1/2 teaspoon) baking soda
- 5 milliliters (1 teaspoon) baking powder
- 5 milliliters (1 teaspoon) fine sea salt
- 45 grams (3 tablespoons) granulated sugar
- 3 large eggs, at room temperature
- 55 grams (1/4 cup) unsalted butter, melted and cooled slightly
- 470 milliliters (2 cups) buttermilk, at room temperature
- 5 milliliters (1 teaspoon) pure vanilla extract
Instructions
- In a large mixing bowl, thoroughly sift together the all-purpose flour, baking soda, baking powder, fine sea salt, and granulated sugar. Sifting ensures there are no lumps and that the leavening agents are evenly distributed, leading to a consistently light texture.
- In a separate, medium-sized bowl, gently whisk the three large eggs until just combined. Incorporate the slightly cooled melted unsalted butter, the room temperature buttermilk, and the pure vanilla extract. Whisk these wet ingredients until they are fully integrated and smooth.
- Create a well in the center of your dry ingredients. Pour the entire wet ingredient mixture into this well. Using a spatula or a wooden spoon, gently fold the wet into the dry until just combined. It is crucial not to overmix the batter; a few small lumps are perfectly acceptable and actually desirable for tender waffles.
- Allow the prepared waffle batter to rest at room temperature for a minimum of 5 minutes. This resting period gives the gluten a chance to relax and the leavening agents to begin their work, resulting in a lighter, more tender waffle. Meanwhile, proceed to preheat your waffle iron.
- Preheat your waffle maker to your preferred setting. For optimal crispness and a golden-brown finish, a medium-high temperature setting is generally recommended. If your waffle maker does not have a non-stick surface, lightly grease it with butter or cooking spray to prevent sticking.
- Scoop a suitable amount of batter into the center of the hot waffle maker. The exact amount will vary based on your waffle iron's size; a good starting point is about 120-180 milliliters (1/2 to 3/4 cup) per waffle. Gently spread the batter towards the edges with the back of a spoon without overfilling. Close the lid and cook according to your waffle maker's instructions, typically until steam subsides and the waffles are beautifully golden brown and crisp.
- Carefully remove the cooked waffles from the iron and serve them immediately. Classic buttermilk waffles are best enjoyed fresh off the iron with your favorite toppings such as maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.
- For any leftover waffles, allow them to cool completely on a wire rack before storing. Refrigerate them in an airtight container for up to 3 days. For longer storage, freeze cooled waffles in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Reheat in a toaster, oven, or air fryer for best results.
Tools You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Waffle iron
- Ladle or scoop
- Wire cooling rack
Essential Success Tips
- Ensure all cold ingredients, especially the buttermilk and eggs, are at room temperature. This allows for easier emulsification and a smoother, more uniform batter.
- Do not overmix the batter. Overmixing develops gluten too much, leading to tough waffles. Mix just until the dry ingredients are moistened, even if a few lumps remain.
- Allow the batter to rest for at least 5 minutes before cooking. This helps the flour absorb the liquids fully and allows the leavening agents to activate, creating a lighter waffle.
- Always preheat your waffle iron thoroughly to its proper temperature before adding batter. A hot iron immediately creates a crisp exterior.
- Do not open the waffle iron too early. Wait until steam significantly reduces, which indicates the waffle is fully cooked and has developed a stable structure.
Professional Cooking Secrets
- For exceptionally crisp waffles, separate the egg whites from the yolks. Whisk the yolks with the wet ingredients, and then whip the egg whites to soft peaks before gently folding them into the finished batter just before cooking. This incorporates more air, resulting in a remarkably light and airy texture.
- To maintain crispness for multiple servings, place cooked waffles directly on a wire rack set over a baking sheet in an oven preheated to its lowest setting (around 100°C / 200°F). This keeps them warm and prevents them from steaming and becoming soggy.
- Consider adding a pinch of ground nutmeg or a touch of lemon zest to the dry ingredients for a subtle aromatic complexity that complements the buttermilk beautifully.
Notes
- Leftover waffles can be reheated beautifully in a toaster, toaster oven, or air fryer. Avoid the microwave, which can make them rubbery.
- For a dairy-free alternative, you can make 'buttermilk' by combining 450 milliliters (1 3/4 cups) plant-based milk (such as almond or soy) with 20 milliliters (4 teaspoons) lemon juice or apple cider vinegar. Let it sit for 5-10 minutes until it curdles.
- Experiment with flavor variations by adding a teaspoon of cinnamon, a handful of chocolate chips, or fresh blueberries to the batter.
Frequently Asked Questions
Why did my waffles turn out soggy instead of crispy?
Soggy waffles are usually a result of not preheating the waffle iron enough, overfilling it, or stacking them immediately after cooking. Ensure your iron is hot, don't overfill, and cool waffles on a wire rack to allow steam to escape.
Can I make the waffle batter ahead of time?
While fresh batter is best for peak crispness, you can prepare the batter and refrigerate it in an airtight container for up to 1-2 days. You might need to add a splash more buttermilk and a tiny pinch more baking soda if the batter seems too thick or flat after resting.
What is the best way to store and reheat leftover waffles?
Store cooled waffles in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, a toaster, toaster oven, or air fryer will bring them back to their original crispness. Avoid microwave reheating.
Nutrition Facts (Per Serving)
Calories: Approximately 280-320 per waffle (based on 8 servings), Protein: 8g, Fat: 15g, Carbs: 30g, Sugars: 8g.
Allergy Information
Contains dairy (buttermilk, butter) and gluten (all-purpose flour), and eggs. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. For a dairy-free version, use plant-based milk with vinegar and a dairy-free butter alternative.
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