There’s just something about homemade buttermilk waffles that makes a perfect start to the day. This classic buttermilk waffle recipe has a bit of a tangy flavor and is a good base for both sweet and savory toppings.
What is buttermilk?
Traditionally, the term buttermilk referred to the liquid left over from making butter.
Cultured buttermilk is more readily available these days, found in the dairy section of most American grocery stores. It has a tart flavor thanks to the lactic acid that’s developed during fermentation.
Buttermilk is one of those “special ingredients” that isn’t typically kept in most refrigerators. If you find yourself with leftover buttermilk after making these waffles, with no other plans for it, you can freeze it. To make your next batch of waffles even simpler, freeze the buttermilk in the exact quantity necessary to make this recipe.
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If you don’t have buttermilk on hand, you can make a buttermilk substitute by stirring one tablespoon of vinegar or lemon juice into a cup of milk. Allow this mixture to sit for 10-to-15 minutes until it’s curdled.
You can also keep buttermilk powder on hand for when you get a craving for buttermilk waffles. Store it in an airtight container and rehydrate using one part powder to four parts water.
Serve these homemade buttermilk waffles with:
- Chopped fresh fruit or these black cherry preserves
- Applesauce, cinnamon, and chopped nuts
- This sweet, tart red huckleberry syrup
- Sautéed mushrooms, caramelized onions, and shaved Parmesan
- A fried egg, sliced avocado, and some smoky hot sauce
Equipment
- waffle iron
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs separated
- 2 tablespoons sugar
- ½ teaspoon ground cinnamon optional
- 4 tablespoons butter melted
- 1 3/4 cups buttermilk
- ¼ cup vegetable oil
- 1 teaspoon vanilla
Instructions
- Using a stand or hand held mixer, beat egg whites until stiff peaks form.
- Add sugar and beat for 30 seconds more.
- Combine remaining ingredients in a separate bowl and stir together, making sure to not over-stir. Fold in the whipped egg whites until just incorporated.
- Cook in a waffle iron according to manufacturer’s instructions.
Freezing waffles for later
Freeze leftover waffles for breakfast in a hurry. You might even want to double the batch for this purpose.
Allow the cooked buttermilk waffles to cool. Stack them with a piece of waxed paper between each to prevent sticking. Set waffles into a freezer safe container (one like this is perfect for round waffles) and freeze for up to two months.
To reheat, pop frozen waffles into a toaster (you may need to divide them into quarters) or a toaster oven and cook until they’re heated through and crispy.
