Buttermilk Waffles

servings
Makes eight 10-cm (4-inch) waffles
prep time
15 minutes
cook time
30 minutes
Close-up of a waffle sprinkled with powdered sugar

A scrumptious looking waffle, dusted with powdered sugar and paired with fresh fruit.

Destined to be one of your favorite recipes for buttermilk waffles, these airy waffles with a crisp exterior are equally good served for breakfast or laden with toppings as a sumptuous dessert. And they are easily transformed into Chocolate Waffles by substituting 42 grams (1/2 cup) Dutch processed cocoa for the same amount of flour.

Ingredients

For the batter:

  • •240 grams (2 cups) all-purpose flour
  • •5 ml (1 teaspoon) baking powder
  • •2.5 ml (1/2 teaspoon) baking soda
  • •2.5 ml (1/2 teaspoon) salt
  • •60 ml (4 tablespoons) unsalted butter, melted
  • •99 grams (1/2 cup) granulated sugar
  • •2 large eggs, room temperature
  • •5 ml (1 teaspoon) vanilla extract
  • •355 ml (1 1/2 cups) well-shaken buttermilk
  • •Melted unsalted butter or nonstick vegetable oil spray
  • •Maple (or other) syrup
  • •Whipped cream
  • •Fresh berries
  • •Toasted coconut flakes

For cooking and serving:

  • •Melted unsalted butter or nonstick vegetable oil spray
  • •Maple (or other) syrup
  • •Whipped cream
  • •Fresh berries
  • •Toasted coconut flakes

Preparation

    1. In a medium bowl, combine the flour, baking powder, baking soda and salt. In another medium bowl, whisk the butter and sugar together. Add the eggs, vanilla and buttermilk, and stir until combined. Gradually add the dry ingredients. Mix until just combined.

  2. For cooking and serving: Preheat a waffle iron. Brush or spray with butter or oil. Cook the waffles according to the manufacturer’s directions. Keep warm and crisp in a 121°C (250°F) oven until ready to serve. Right before serving, garnish as desired with syrup, whipped cream, berries, and coconut flakes.

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bakingbreakfast & brunchdesserts & sweetstraditionvegetarian

About the author

Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.

He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com

Courtesy photo

Edward Bottone

Edward Bottone

Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.

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