Skip the processed frozen waffles and enjoy making your own homemade buttermilk waffles for breakfast or any time of the day!
I grew up with waffles as a dinner staple when mom was tired, or the groceries were low. She worked full-time and somehow, amazingly, still provided us with a homemade meal every night. Waffles were one of my favorites and still are today.
Waffles came from their namesake, wafers. Long ago, wafers were pressed between two irons to form an attractive shape. At some point, leavening was added, and now we have delectable, fluffy waffles! They are one of the most versatile foods, created as dessert, breakfast, lunch, or dinner. Top waffles with butter and syrup, fruit and whipped cream, homemade jam, or eat them plain as a snack.
There are waffle recipes that don’t use buttermilk, such as these protein waffles or dairy-free waffles, and they turn out great. However, I love the slight tang that the waffles get from using buttermilk. Buttermilk is rich and creamy, and I think it makes the best waffle.
I love how fast this recipe is made, and I also appreciate that, like many waffle recipes, it requires ingredients I often have available in my pantry and refrigerator. Keep buttermilk waffles in mind the next time you need a quick dinner or a fun breakfast.
Is Classic Buttermilk Waffle Healthy?
Waffles are what you make them. In other words, using a lot of syrup and butter to top off a waffle is not as healthy as eating a waffle with fresh fruit. This recipe for buttermilk waffles is a healthy choice since it is made from scratch with no added artificial ingredients; however, it is not suitable for some special diets. Still, don’t throw in the towel! It’s easy to swap out some of the ingredients and enjoy a yummy waffle.
Try gluten-free waffles using a gluten-free flour mix, or ditch the sugar for honey with these paleo-friendly waffles. You can also make dairy-free waffles using almond milk rather than buttermilk. As I said, waffles are versatile, not only in how they are served but also in how they are made.
Strike while the iron is hot
What’s the secret to perfectly golden waffles with a crispy outside and fluffy soft inside? It’s the hot waffle iron. If you notice your waffles turning out pale-looking or not having a nice crisp, it’s probably the waffle iron. You must allow the iron to get nice and hot before dropping the batter onto it. This way, the outside will darken nicely and seal the inside for beautiful squishy waffles.
INGREDIENTS
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/3 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
INSTRUCTIONS
Mix
Combine flour, sugar, baking powder, baking soda, and salt in a bowl.
Combine
Whisk together buttermilk and butter, then add eggs for a smooth mixture.
Make
Fold dry ingredients into wet, add vanilla, and let it rest to develop flavors.
Cook
Pour the batter into preheated waffle iron and cook until golden.
Serve
Top with syrup and berries, and DEVOUR!
Devour!
FAQs & Tips
You can easily store your leftover waffles in an airtight container in the refrigerator for up to three days or in the freezer for about three months. Reheat them in the oven (defrost first if frozen) at 350 degrees Fahrenheit for 10 to 15 minutes, or plop them in the toaster.
Don’t worry if you don’t have buttermilk on hand. You can make your own substitution. Pour one tablespoon of lemon juice into a liquid measuring cup and add milk to reach one cup. The lemon juice sours the milk and creates buttermilk.
If you want to jazz up the batter a bit more, add spices such as cinnamon or nutmeg. Also, a splash of orange juice adds a little bite to the waffles. Fruit is a healthy option, so consider tossing some blueberries or crushed pineapple into the waffle batter. And, of course, chocolate chips are perfect for dessert waffles.
If your waffles fall flat, you may be allowing the batter to sit too long after mixing it. When you mix waffle batter, it’s essential to use it right away while it’s full of air pockets, which help make fluffy waffles. The batter loses that air as it sits, leading to flat waffles.
Hard and chewy waffles usually occur when you draw too much gluten out of the flour. This happens when you get too crazy with the mixing. Similar to pancakes, it’s best not to overmix the waffle batter. Mix until everything is combined but not perfectly smooth. A few lumps are good.
Serving Suggestions
You’ve made your waffles, and it’s time to eat! Yay! What should you serve them with? I often turn to the classics, like waffles with maple bacon or some soft scrambled eggs. Still, it’s fun to think outside the box.
Recently, chicken and waffles have become wildly popular, so go ahead and shake things up at dinnertime with homemade crispy chicken and buttermilk waffles. Then, for dessert, bring out perfect chocolate waffles to top it all off.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/3 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk and melted butter. Beat in the eggs until smooth.
- Gently fold the dry ingredients into the wet until just combined, leaving a few lumps. Stir in the vanilla extract. Allow to rest for 10 minutes.
- Heat the waffle iron and lightly grease it with cooking spray.
- Pour the batter onto the iron, using about 1/3 to 1/2 cup per waffle, and cook until golden brown.
- Serve with your favorite toppings (I am looking at you syrup and blueberries).
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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