Description
These homemade buttermilk waffles are tender on the inside, crispy on the outside, and irresistibly fluffy. Smother them with maple syrup and toppings for a fun family breakfast, or freeze your waffles to reheat throughout the week.
Ingredients
- 1 ½ cups (210g) All-purpose flour
- ½ cup (64g) Cornstarch
- 3 tablespoons (42g) Light brown sugar, lightly packed
- 1 teaspoon (4g) Baking powder
- 1 ½ teaspoons (6g) Baking soda
- 1 teaspoon (5g) Salt
- 1 ¾ cup (414g) Buttermilk
- 2 Large eggs, separated
- 1 ½ teaspoons (8ml) vanilla extract
- 6 tablespoons (84g) Salted butter, melted
Instructions
- Preheat your waffle iron set to the highest setting.
- In a large bowl whisk together the flour, cornstarch, brown sugar, baking powder, baking soda, and salt until combined. Set aside.
- In a medium bowl combine the buttermilk, egg yolks, vanilla extract, and melted butter.
- In another medium bowl, whip the egg whites with a handheld mixer or stand mixer with a whip attachment, until stiff peaks form. Set aside.
- Pour the wet ingredients into the dry ingredients and mix until just combined. This should be the consistency of a thick cake batter. If it is too thick, add up to ¼ cup more buttermilk until it reaches the correct consistency. Carefully fold in the whipped egg whites. Fold until there are only just a few streaks of egg white left, do not over-mix.
- When the iron is hot, spray the wells with nonstick cooking spray and fill the bottom well with ⅓ to ½ cup of batter, or whatever it takes to fill your wells about ¾ full of batter. Close the lid and cook until your waffle iron tells you the waffle is ready. Waffles should be lightly crispy on the outside and tender and fluffy in the center.
- Serve warm with butter, berries, and warm maple syrup.
Notes
- This recipe yields about 8 small rectangular waffles or 4 large round waffles.
- Buttermilk substitute: Add 2 tablespoons of lemon juice or white vinegar to 2 cups of whole milk. Let this mixture sit for 5-6 minutes until it starts to curdle, then stir.
- Why use cornstarch in waffles? I make my waffles with cornstarch mixed in, for an even lighter and crispier result. Alternatively, you can use exclusively all-purpose or cake flour, minus the cornstarch. The waffles will be a little more dense.
- Do I need to separate the eggs? Separating the eggs and whipping and folding in the whites helps to achieve a light and crispy waffle. I’ve also made this recipe by adding whole eggs to the liquid ingredients, and the waffles are still delicious. You’ll just wind up with slightly less batter, and a slightly denser waffle.
- Storage: Store leftover waffles in the fridge for up to 3 days or in the freezer for up to 3 months. Waffles are best reheated in the toaster like a frozen Eggo waffle.