Buttermilk Waffles are one of my favorite homestyle foods. It just doesn’t get much better than a tall stack of light, crisp, tender and completely satisfying homemade buttermilk waffles, slathered in butter and drenched heavily with warm maple syrup.
Buttermilk Waffles – Nothing Better!
Breakfast is one of my favorite meals. Not necessarily morning breakfast but breakfast entrees. I love pancakes and buttermilk waffles and most of the time I eat them for dinner because I don’t like to start out my day with a heavy meal. I’ve had my favorite pancake recipe for a number of years but never really a favorite buttermilk waffle recipe, until I just made this one.
How I make Buttermilk Waffles
I use two oils because I like the texture and moisture vegetable oil gives but I like the flavor butter gives. Then of course buttermilk and vanilla are added for additional flavor, if you wanted you could even mix in some cinnamon.
I wanted a light waffle with a crisp exterior and a soft, moist interior. I noticed that Chef Pamela Anderson created a crispy waffle by adding cornstarch to her recipe so I decided to try it out in mine. It works wonders.
And be sure you don’t skip the egg white whipping step. It adds in lots of air bubbles which in turn equals a lot of fluff, resulting in a delicious, fluffy waffle.
Quick Waffle Tip
These homemade buttermilk waffles are crisp right off the griddle but be sure to toss them in a warm oven on a cooling rack if you aren’t eating them immediately so they won’t soften. Also, don’t stack them (like those pictured) just until eating them or it locks in moisture between them basically and they get soggy. Slather them with butter and maple syrup. Sometimes the basics are simply the best. Enjoy!
Yield: 14 square waffles (varies depending on waffle iron size)
- 1 2/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs , whites and yolks divided
- 1 pinch cream of tartar
- 3 Tbsp granulated sugar
- 2 cups buttermilk
- 3 Tbsp vegetable oil
- 3 Tbsp melted butter
- 1 tsp vanilla extract
Preheat oven to 200 degrees and preheat an electric waffle iron. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside.
In a separate mixing bowl, using an electric hand mixer set on moderately high speed, whip together 2 egg whites (make sure they don't have even a drop of yolks in them) along with cream of tartar until soft peaks form, then add in sugar and whip until firm and glossy peaks form, set aside.
In another large mixing bowl, whisk together buttermilk, vegetable oil, melted butter, vanilla extract and 2 egg yolks until well combined. Add in dry ingredients and whisk just until combined (batter should still be quite lumpy) then using a rubber or silicone spatula, add half of egg white mixture to waffle batter and fold. Then add remaining egg white mixture and fold just until combined. Cook according to waffle iron manufacturers directions. Once each waffle has been cooked, immediately transfer to a wire cooling rack and transfer cooling rack to preheated oven to rest while remaining waffles are being prepared. Serve immediately with maple syrup or other topping of choice.
Recipe Source: Cooking Classy