Fluffy Buttermilk Waffles Recipe
A classic Fluffy Buttermilk Waffles Recipe that yields light, airy waffles with a crisp golden exterior and tender interior — perfect for weekend breakfasts or brunch pairings with sweet or savoury toppings.
Ingredients
- 2 cups 240 g all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine salt
- 2 large eggs separated
- 2 cups 480 ml buttermilk, room temperature
- ½ cup 115 g unsalted butter, melted and cooled (or neutral oil)
- 1 teaspoon pure vanilla extract
- Optional: 1–2 tablespoons cornstarch for extra crispness
- Topping ideas: syrup fresh fruit, whipped cream, chocolate, fried chicken
Instructions
- Preheat waffle iron: Heat to medium-high (about 375–400°F equivalent).
- Mix dry ingredients: Whisk flour, sugar, baking powder, baking soda, salt, and optional cornstarch in a large bowl.
- Combine wet ingredients: In another bowl whisk egg yolks, buttermilk, melted butter, and vanilla.
- Mix batter: Pour wet into dry ingredients and stir until just combined — don’t over mix.
- Whip egg whites: In a clean bowl, beat egg whites to soft peaks, then gently fold into batter.
- Rest batter: Let the batter sit 5–10 minutes to hydrate and activate leaveners.
- Cook waffles: Lightly grease the iron and pour batter (about ¾–1 cup). Close lid and cook until golden and steam reduces.
- Keep warm: Place cooked waffles on a wire rack in a 200°F oven if not serving immediately.
Notes
- Tips: For extra crispness, use cornstarch and ensure the iron is hot before pouring batter.
- Storage: Refrigerate cooked waffles up to 2 days; reheat in a toaster or oven. Freeze cooled waffles in a single layer then store in a sealed bag; reheat from frozen.
- Variations: Add blueberries & lemon zest, switch to whole-wheat flour (1:1 ratio), or make savoury herb & cheese waffles by reducing sugar and adding herbs/cheese.