Tender and Easy Buttermilk Waffles

Tender and Easy Buttermilk Waffles

 Made  times
empebi 2

"An easy waffle recipe that results in a nice crisp outside, and tender middle waffle. I love the results this gives while not having to separate the eggs and take time to whip egg whites! These will also reheat in the toaster for a quick work day breakfast."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 318 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 749 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract.
  2. Preheat a waffle iron according to manufacturer's instructions.
  3. Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.

Footnotes

  • Cook's Note:
  • You can heat the oven to about 250 degrees F (120 degrees C) to 275 degrees F (135 degrees C), and place a rack on a baking sheet to keep waffles warm as you make the whole batch.

Reviews

68
  1. 82 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Bulk making waffle day--I doubled the recipe. I only made one change, I used half whole wheat/half AP flour. After all the dry ingredients were folded into the wet, I noticed that the batter see...

Most helpful critical review

We like the look but the flavor was bland for us.

Most helpful
Most positive
Least positive
Newest

Bulk making waffle day--I doubled the recipe. I only made one change, I used half whole wheat/half AP flour. After all the dry ingredients were folded into the wet, I noticed that the batter see...

The buttermilk really yields a very nice waffle. Definitely will be making again.

We like the look but the flavor was bland for us.

Broke in new Procter-Silex Belgian Waffle Maker. We doubled the batch which was perfect to use the whole quart of butter milk. Ten large waffles was the yield.. I can not use syrup but I broke...

So I was looking for the absolute easiest recipe that looked yummy. This was tender. This was easy. The only thing I changed was the recipe calls for low fat buttermilk and I don't low fat anyth...

My wife and I loved this recipe the first time we made but the second time, we wanted to "Jeep," it up a bit. We added a full tablespoon of vanilla and a few dashes of cinnimon. Delicious. If...

Easy and yummy! Had leftover buttermilk, so I figured, make waffles! Followed the recipe exact. They came out perfect! Made them on waffle plates on my Forman Grill. Smelled so good! Made 8 waff...

I have to admit that these waffles turned out perfectly, whether you like them softer or crispy. Doubled the recipe for four people allowed for no leftovers in my house!

Great way to use kefir. Super easy and took 2 minutes each in the waffle iron. Maybe other waffle recipes are richer but they take about twice as long to cook. I whipped a double batch up and ...

Other stories that may interest you