Y’all I make a mean buttermilk waffle recipe. I keep them soft and fluffy but with a nice golden crunchy outside. My trick is beating the egg whites separately and folding them into the batter. It’s my secret sauce, and it separates these from all the others you will find. Get into it boos.
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Ingredient Notes
- Granulated Sugar: or brown sugar.
- Buttermilk: You can make your own! Place two tablespoons of lemon juice or vinegar in a liquid measuring cup and then fill up with milk to the 2-cup line. Let it sit for five minutes. It will curdle into buttermilk.
- Melted Salted Butter: or unsalted.
How to Make Buttermilk Waffles
Step 1: Make the Waffle Batter
- Grab your largest bowl and combine the flour, sugar, baking powder, and a sprinkle of cinnamon.
- Mix them together with a whisk to create the perfect dry mix.
- Add the egg yolks, buttermilk, melted butter, and a splash of vanilla extract to the bowl.
- Mix it all up until it’s just combined – we’re aiming for unity, not overworking!
Step 2: Beat the Egg Whites For Fluffy Waffles
- Place the egg whites in a clean bowl.
- Beat them until they’re strutting stiff peaks. This is your secret weapon for waffles that are lighter than air!
- Add the fluffy egg whites to the batter.
- Gently fold the whipped whites into your batter. This is like folding in a cloud – be gentle and keep it fluffy!
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Step 3: Cook Your Waffles
- Preheat your waffle maker, give it a good spritz of non-stick spray, and cook according to the manufacturer’s instructions.
Buttermilk Waffles Recipe
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Equipment
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon ground cinnamon
- 2 large eggs separated
- 2 cups buttermilk
- 6 tablespoons salted butter melted
- 2 teaspoons vanilla extract
Instructions
- In one large bowl, whisk together flour, granulated sugar, baking powder, and ground cinnamon.
- Next whisk in egg yolks, buttermilk, melted butter and vanilla extract.
- Beat remaining egg whites until stiff peaks form.
- Gently fold stiff egg whites into batter.
- Heat waffle maker, spray maker with non-stick spray and prepare waffles according to manufacturer’s instructions.
- Serve warm and enjoy.
Notes
Nutrition
Recipe Tips
- Beating the Egg Whites. The goal here is stiff peaks. This means that your egg whites should stand up into straight peaks when you pull the mixer up.
- Use a Stand Mixer or Electric Mixer. It will take forever to get stiff peaks by hand so I highly recommend using one of these options to save time.
- Make Sure The Waffle Iron Is Hot. This creates those crispy edges but also helps prevent the waffles from sticking.
- Don’t Forget to Spray Your Waffle Iron. This way your waffles will easily release when they’re done cooking.
- Do Not Over Mix the Waffle Batter. You want crispy tender waffles. Like other baked goods, waffles can end up a little tough if you mix too much. You also want to avoid deflating the egg whites.
Recipe Help
I know it may sound appealing to get a jump on things the night before but this method doesn’t work well for this recipe. The egg whites will deflate as they sit overnight in the fridge so your best bet is to mix up the waffle batter fresh. You can mix your dried ingredients the night before and store them in a container. Get everything else together in the fridge so you can mix them up more quickly in the morning.
If you want to ensure that your waffles don’t stick, it’s crucial to allow the waffle iron time to heat up before adding your batter. Also, don’t forget to spray it very well with cooking or baking spray before adding the batter. Repeat with more spray between each batch of waffles.
More Pancake and Waffle Recipes
- Chicken and Waffles
- Chicken and Waffle Sliders
- Blueberry Waffles
- Apple Pancakes
- Blueberry Pancakes Recipe
- Brown Sugar Pancakes
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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Made a mistake by using unsalted butter. They turned out floppy and not crispy. The saving grace for these was to make pancakes! yummy!
Regardless of my mistake, the flavor was delicious and I will try them again next weekend. Thank you.
These waffles look delicious and now I am going out to buy a waffle iron. Can hardly wait to make them.
These are the best buttermilk waffles!!! I’ve tried a couple of recipes online, and these are by far THE BEST!!! These will definitely be my go to; thank you for this great recipe.
Made these today as a special treat for vacation. Wow. They are so delicious. Crispy on the outside and light and fluffy inside. The hint of cinnamon is so so good!!!
These waffles are similar to the Williamsburg Pecan Waffles, although more butter is used in the Williamsburg version. Also no spray on the waffle iron.
These are like the ones my mother always made and that was 74 years ago. She didn’t however use buttermilk just whole milk. Sometimes she used cake flour for a fluffier waffle. I am going to make some with the buttermilk to see if I will enjoy them more.
I don’t have a waffle maker so I’m gonna leave it in the oven for a while I hope it’s works
Love these, they were so fluffy, tasted amazing and were so easy to make! The buttermilk added a nice tang. Will definitely use this recipe again!
Hello, I want to make your recipe for a karaoke with chicken and waffles party! I can make the batter approx 2 hours and advance? Would the egg whites hold? Lastly, do you think I can make the waffles 20 minutes before the event and heat them as served? I want guest to enjoy the food – I only have one waffle iron. Any suggestions?
Thanks loads – Hi I love your site btw!
These were delicious waffles! Way better than from a box. Lightly crisp on the outside and soft in the middle. Family loved it this way.
Hooray so glad you enjoyed!