The Fluffiest Buttermilk Waffles
Buttermilk waffles built on my pancake batter, lightened with whipped egg whites folded in right before they hit the iron.
By Thiago Temple Published
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Easy
This is almost the same batter as my pancakes, with two changes: buttermilk instead of milk, and the eggs separated, with the whites whipped to firm peaks and folded in at the end. That fold is what gives these waffles their lift and keeps the inside tender instead of dense.
The buttermilk isn’t really the starting point, though. Whenever I make my own butter, the buttermilk left behind is the byproduct, and having a jar of it sitting in the fridge is my excuse to make a big batch of waffles. I usually double or triple the recipe, because waffles freeze beautifully. A stack in the freezer means breakfast is a few minutes in the toaster away, any day of the week.
Ingredients
Tap to check off as you go · 9 items
Amounts as written — this recipe serves 4.
Steps
- 1
Preheat your waffle iron.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a separate bowl, whisk together the buttermilk, vegetable oil, egg yolks, and vanilla extract.
- 4
In a third, clean bowl, beat the egg whites until they hold firm peaks.
- 5
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- 6
Fold the whipped egg whites into the batter, a third at a time, until just combined. Don't overmix, some streaks of white are fine, and you want to keep as much air in the batter as possible.
- 7
Lightly grease the hot waffle iron, then add batter and cook according to your iron's instructions, until golden brown and crisp at the edges.
- 8
Repeat with the remaining batter, greasing the iron as needed.
- 9
Serve warm with butter, maple syrup, berries, or whatever you like on waffles.
Two things that matter
If you're making a big batch to freeze, let the waffles cool completely on a wire rack first so they don't turn soggy. Once cool, freeze them in a single layer, then transfer to a freezer bag. They go straight from the freezer into the toaster for a quick breakfast.
Nutrition
1 waffle, based on about 8 waffles
Calories
280
Protein
6.8 g
Carbs
26 g total / 25 g net
Fat
16.5 g
Fiber
1 g
Sugar
5 g
Sodium
388 mg
