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Top view of a blue plate with two waffles with wire rack full of waffles next to it.

Buttermilk Waffles

If you crave light and fluffy Buttermilk Waffles you are going to love my recipe. This easy recipe comes together in 30 minutes from start to finish, and makes enough for about 6 adults depending on the size of your waffle maker.
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 Waffles
Calories: 178kcal

Equipment

  • KitchenAid Stand Mixer
  • KitchenAid Waffle Baker

Ingredients

  • 2 large Eggs
  • 1-¾ cups Buttermilk
  • 1 stick Butter melted and cooled to room temperature
  • 2 teaspoon Vanilla Extract
  • 1-¾ cups All-Purpose Flour
  • 2 tablespoon Granulated Sugar
  • 2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt

Instructions

  • Spray your waffle iron with a non-stick cooking spray before preheating it. Preheat on high heat.
  • In a medium-sized mixing bowl (or KitchenAid Stand Mixer fitted with a paddle attachment), beat together the eggs, buttermilk, melted butter, and vanilla.
  • In another bowl whisk together the dry ingredients.
  • Combine the wet and dry ingredients together until almost smooth.
  • Using a ladle, ladle about ⅓ cup batter. Using the back of the ladle or a silicone spatula smooth out so the waffle iron is completely covered. Cook for 2 to 3 minutes (depending on your waffle iron), until the iron stops steaming and waffles are golden in color.
  • Carefully remove the waffle from the waffle iron, and place on a wire rack to cool until you are ready to serve.

Video

Notes

  • Yield: Four, 8-inch waffles with KitchenAid Waffle Baker or 12 3.5 x 4.25 in rectangle waffles from the Cuisinart Griddler Waffle Plates.
  • Make your own Buttermilk - Take 1 cup of milk and add 1 tablespoon of milk or vinegar to the cup of milk. Stir and let sit for at least 10 minutes until the milk begins to curdle. Making your own buttermilk is that easy.
  • Do not Over Fill - Try to resist the urge to over fill the waffle iron. The waffles will expand as they cook since they contain both baking soda and baking powder in them. It's best to pour just enough batter to cover the iron.
  • Removing Waffles from Waffle Iron - If you find you are having a difficult time removing the waffles from the waffle iron have no fear. I have found by using a fork and a spatula I can easily remove them out of the iron. Simply place the tines of the fork at the corner of the waffle iron to carefully lift the waffle up. Then use the spatula to get under neath the waffle.
  • Cooling Waffles - I always like to place my waffles on a wire cookie rack to cool. They will be extremely hot and full of steam. The wire rack allows the steam to escape from both the bottom and top resulting in a not-so-soggy waffle!
  • Keeping Waffles Warm - If you would like to keep your waffles warm while you are cooking them in batches you can lay them out on a baking sheet and keep in the oven at 150 degrees Fahrenheit. Make sure you don't leave them in the oven for more then 10-15 minutes or else they could dry out.
  • Freezing Instructions -  You can freeze leftovers by laying flat in between parchment paper in a freezer bag. Freezes well for up to 6 months.
  • Reheat frozen waffles - To reheat frozen waffles, simple place in toaster oven and set to medium toast setting. Heat until warm and crispy. I've never tested and reheated in the microwave!
 

Nutrition

Serving: 1serving | Calories: 178kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 402mg | Potassium: 149mg | Fiber: 1g | Sugar: 4g | Vitamin A: 338IU | Calcium: 79mg | Iron: 1mg
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