Buttermilk Waffles
Waffles worth heating the iron for — fluffy homemade waffles, the best Belgian waffles, buttermilk waffles, and crispy waffles for slow weekend mornings.
★ breakfast
breakfastIngredients
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 2 eggs divided
- 1 1/3 cup milk
- 1/3 cup melted butter or oil
- Beating the egg whites and folding them in makes the fluffiest waffles. This recipe can be made without beating the egg whites as well. If you do not beat the egg whites reduce milk to 1 1/2 cups and add whole eggs to the butter mixture
Instructions
- 1Preheat the waffle iron according to the manufacturer's directions
- 2Place flour, baking powder, sugar, and salt in a bowl. Whisk to combine. In a small bowl, mix egg yolks, milk, and butter. Set aside.
- 3In a small bowl, mix egg yolks, milk, and butter. Set aside.
- 4In a separate bowl, beat egg whites with a mixer on medium high speed until stiff peaks form. *see note
- 5Add egg yolk mixture to flour mixture and stir to combine. Fold in egg whites
- 6Drop by large spoonfuls onto greased waffle iron, close the lid and cook about 3-5 minutes.
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Open in Pepper →The Waffle Iron Earns Its Counter Space
A good waffle is mostly about the batter and the patience to let the iron do its work. Buttermilk gives it tang and a tender middle, and the edges come out crisp enough to hold syrup without going soggy.
Cooks on Pepper pull these out on Saturday mornings, on snow days, and on the weeknights when breakfast for dinner is the only thing everybody agrees on.
Every recipe here is a real waffle batter someone makes over and over: Fluffy Homemade Waffles, The best Belgian Waffles, two takes on Buttermilk Waffles, Fluffy Buttery Belgian Waffles, and Crispy waffles made with cornstarch in the flour.
Quick Tips
- 1
Heat the iron fully
Give the waffle iron a full 5 to 10 minutes to preheat. Batter poured onto a lukewarm plate steams instead of crisping.
- 2
Stir the batter gently
Mix just until the flour disappears, about 10 seconds, and leave the lumps. Overmixing builds gluten and gives you tough, chewy waffles.
- 3
Let the batter rest
Set the bowl aside for 5 minutes before the first pour so the baking powder and buttermilk can start working.
- 4
Keep them on a rack
Hold finished waffles on a wire rack in a 200°F oven instead of stacking them on a plate, so trapped steam doesn't soften the edges.
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