My Favorite Buttermilk Waffles

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Sally’s

Total Time

35 minutes

Prep Time

20 minutes

Cook Time

15 minutes

Rating

(36)

Ingredients

10–12 4-inch waffles

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, separated
1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
1/3 cup (67g) granulated sugar
1 and 3/4 cups (420ml) buttermilk
1 teaspoon pure vanilla extract
Toppings: butter and maple syrup

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Preparation

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Step 1

Preheat waffle maker on medium-high heat. Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet; set aside.

Step 2

In a large bowl, preferably with a pour spout, whisk the flour, baking powder, baking soda, and salt together. Set aside.

Step 3

In another large bowl, whisk the egg yolks, melted butter, and sugar together. Whisk in the buttermilk and vanilla until combined. Pour the wet ingredients into the dry ingredients and then whisk gently until combined. Do not over-mix. Some small lumps are OK.

Step 4

With a handheld or stand mixer fitted with a whisk attachment, whip the egg whites on high speed until fluffy soft peaks form, about 3 minutes. With a spatula, gently fold the egg whites into the batter.

Step 5

Grease the preheated waffle maker (I use nonstick spray). Pour about 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) and close the lid. Cook the waffles until crisp, about 4–5 minutes. (Follow the cooking instructions for your waffle maker.) Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter.

Step 6

Serve the waffles immediately with butter and maple syrup, or your choice of toppings.

Chef’s notes

Make Ahead & Freezing Instructions:

Waffles are best enjoyed freshly made. I recommend freezing any leftover cooled waffles. Waffles can be frozen for up to 3 months, then warmed in the toaster.

Special Tools (affiliate links):

Mixing Bowls with Pour Spout | Whisk | Waffle Maker | Electric Mixer (Handheld or Stand Mixer)

Buttermilk:

Though I typically suggest a DIY buttermilk option using regular milk and vinegar/lemon, I highly recommend real buttermilk. I used low-fat buttermilk, but full-fat works too. I do not suggest any substitutions. You can use any extra buttermilk in any of these recipes.

Waffle Maker:

You can use this recipe in either a Belgian or traditional waffle maker or iron. The suggested cooking time is just a suggestion. Follow the cooking instructions for your specific waffle maker.

Can I make these as pancakes? Yes! No changes to the batter recipe. Heat a griddle or skillet over medium heat. Coat generously with nonstick cooking spray or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the surface. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with cooking spray or butter for each pancake or batch of pancakes.

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My Favorite Buttermilk Waffles

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

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