Fluffy and Crispy Buttermilk Waffles Recipe
If you follow our blog, you may know that we made Buttermilk Fried Chicken not too long ago. To complete our meal, we actually served it with this Fluffy and Crispy Buttermilk Waffles recipe and it was absolutely divine.
There’s something magical about how buttermilk just tends to make everything tastes better. In this waffle recipe, we find that the acidity from the buttermilk reacts well with the leavening agents in this recipe (i.e. baking soda) to create that lift we need for a fluffy waffle.
If you don’t have a waffle maker at home and you love waffles, we recommend investing in a good one. We bought our rotating waffle maker a long time ago so the model we have is discontinued. However, there are many other models available on the market right now and if you want to get the legit thick and fluffy waffles you typically get at restaurants, we recommend you purchase those rotating waffle makers such as the one below.
We found this recipe thanks to Brown Eyed Baker – we compared this recipe to another popular Buttermilk Waffle recipe and this one was definitely more flavourful and produced a crispier waffle exterior and a deeper golden color when removed from the waffle iron.
Buttermilk Substitute
If you don’t have any buttermilk on hand, you can create your own buttermilk substitute by adding 1 tbsp of white vinegar/lemon juice for each cup of milk. Stir it up and allow it to sit for 5 minutes so it can curdle.
This recipe calls for 1 3/4 cups of buttermilk so we would add approximately 1.5 tbsp of white vinegar/lemon juice to 1 3/4 cups of milk when we’re in a pinch.
What to do with extra waffle batter?
This recipe will make 5 large waffles. If that is too many waffles for you, you can refrigerate the leftover waffle batter (covered tightly in plastic wrap) for up to 2 days. You just need to give it a quick mix before you use it next. Alternatively, you can freeze already cooked waffles in a freezer ziplock bag for up to a month. You’ll just need to microwave it when you’re ready to eat.
Fluffy and Crispy Buttermilk Waffles Recipe
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 3/4 cups buttermilk*
- 1/2 cup unsalted butter(melted and cooled to room temperature)
- 2 eggs (room temperature)
- 2 tsp vanilla extract
Instructions
- 1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
- 2. In another large bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix! Just mix until there are no dry clumps of flour left.
- 3. Spray a waffle iron with non-stick cooking spray and preheat to get the waffle iron piping hot. Once the waffle maker is ready, add the batter and cook for 2 to 3 minutes or until the waffle maker indicates it is ready per the manufacturer’s instructions. Make sure not to fill your waffle iron all the way full as this may cause the batter to spill over as it cooks as the batter will expand. Your first waffle will likely be your “test” waffle until you perfect the portion.
- 4. Serve immediately drizzled with maple syrup and toppings of your choice. If you’re not serving right away, keep warm in an oven (lowest temperature setting). If you have leftover waffles, you can refrigerate them for 2 days or freeze for up to a month. You can also refrigerate the waffle batter for 2 days if you would like fresh ones daily.
