Crispy Waffle Recipe with Buttermilk

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5 from 1 vote

Do you need a Crispy Waffle Recipe made with Buttermilk? You have come to the right place.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast Recipes

Cuisine: American

Servings: Waffles

Calories: 190kcal

Author: Erica Schramek

Equipment

Ingredients

1 ¾ cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup buttermilk room temperature
1 cup milk room temperature
½ cup unsalted butter melted
2 egg yolks
1 teaspoon vanilla extract
2 egg whites
2 tablespoons granulated sugar

US Customary - Metric

Instructions

Preheat the oven to its lowest temperature and also preheat the waffle iron.
In a large bowl, whisk the 1 ¾ cups all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt together. Add the 1 cup buttermilk, 1 cup milk, ½ cup unsalted butter, 2 egg yolks, and 1 teaspoon vanilla extract. Stir until just combined.
In a separate bowl, begin whisking the 2 egg whites. Slowly add the 2 tablespoons granulated sugar and continue to whisk until the egg whites form soft peaks. Using a rubber spatula, gently fold the beaten egg whites into the waffle batter until just combined.
Follow the directions on your waffle iron to cook the waffles. As they finish cooking transfer each waffle directly to the oven rack to keep warm and continue to crisp. Repeat the process with the remaining batter.
Top with the toppings of your choice and enjoy.

Notes

For a nuttier flavor substitute whole wheat flour for one cup of the all-purpose flour.

Warm the buttermilk before combining it with the melted butter. If you don't the butter will coagulate and you will be left with small bits of butter that won't mix with the rest of the ingredients.

Waffle batter is similar to biscuit and pie dough. The less you handle it the more tender the end result will be. Do not beat your waffle batter. Stir until all of the ingredients are just combined. A few lumps are fine.

If you don't have buttermilk, stir one tablespoon of white vinegar or lemon juice into 1 cup of milk. Let the mixture sit for 5 minutes to "sour."

Figure out how much batter your waffle iron will hold so that your waffles are not always overflowing. I own a standard American-style waffle iron that holds a ½ cup of batter. A larger Belgian-style waffle iron will require more batter.

Use wooden or rubber utensils, not metal, to remove the waffles. This will help prevent scratches and preserve the nonstick surface of the waffle iron. I like these nylon-tipped spring-loaded tongs.

Storage: Once they have cooled completely store leftover waffles in an airtight container in the refrigerator for 3 to 4 days.

To reheat pop them into your oven, toaster oven, or toaster for a few minutes until they are heated through.

Nutrition