There’s something magical about a plate of buttermilk waffles. The way the golden exterior promises a satisfying crunch, while the fluffy interior melts in your mouth like a buttery cloud, is pure breakfast heaven. Whether you’re a maple syrup purist, a fruit pile-on enthusiast, or someone who shamelessly adds whipped cream and Nutella, buttermilk waffles are your canvas for morning artistry.
A Little Waffle History
Waffles have been warming hearts for centuries. The earliest waffles date back to the Middle Ages, when they were cooked between two metal plates over an open flame. Buttermilk, though, brings a more recent twist. The tangy liquid—originally a byproduct of churning butter—has become a secret weapon in many bakers’ arsenals. Its acidity reacts with baking soda to create airy, fluffy waffles that rise like breakfast superheroes.
The Perfect Waffle—It’s All in the Buttermilk
What If You Make Too Much Batter? (Is There Such a Thing?)
Want to keep the magic going for longer? Freeze your batter in portioned-out zip-top bags. Just thaw overnight in the fridge when the waffle craving strikes!
Storing Made Waffles—Because Who Eats Only One?
- Cool Completely: If you pack them up warm, condensation will turn them soggy (a waffle tragedy).
- Refrigerate for Short-Term: Store waffles in an airtight container in the fridge for up to 3 days.
- Freeze for Longer Love: Lay cooled waffles on a baking sheet in a single layer, freeze until firm, then transfer to a freezer bag. They’ll stay fresh for up to 3 months.
When reheating, skip the microwave—it’s a soggy waffle’s worst enemy. Instead, use the toaster or oven to revive that crispy exterior.
Can I Make the Batter in Advance?
📢 Fun Facts and Delicious Hacks
- Waffle Day: March 25th is International Waffle Day. Add it to your calendar (you deserve to celebrate).
- Savory Twist: Who says waffles can’t do dinner? Add cheese and herbs to your batter, then top with fried chicken or a poached egg. Mind. Blown.
- DIY Buttermilk: Out of buttermilk? Mix a tablespoon of lemon juice or vinegar with a cup of milk and let it sit for 5 minutes. Ta-da! Instant tangy goodness.
The Buttermilk Waffle: Crispy Edges, Fluffy Bliss
Description
Buttermilk waffles are fluffy, golden treats with a slight tangy flavor. They’re delicious topped with syrup, fruits, or whipped cream and can be served as breakfast, dessert, or even a savory meal with fried chicken or eggs.
Ingredients
Instructions
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Add all dry ingredients into a mixing bowl and gently mix them together.
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Add 2 eggs into a smaller mixing bowl and beat them for about 30 seconds with a fork.
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Melt the butter and set aside to cool.
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Add buttermilk and vanilla extract to the eggs and mix until well combined.
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Once the melted butter has cooled a bit, add it slowly to the egg mixture. Mix with whisk.
If the melted butter is still too hot the buttermilk could curdle.
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Pour the egg mixture into the flour mixture and fold together gently until no more dry flour is visible.
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Let stand for about 10 minutes so the batter can thicken a bit. In the meantime heat up your waffle iron.
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Spray waffle iron with butter spray on both sides. Take a scoop of batter and drop it into the middle of the waffle grid. Bake waffle for about 2-3 minutes or according to your waffle iron instructions.
Note
My favorite toppings: Whipped Cream, Nutella, Bananas, Blueberries, Strawberries, Powdered Sugar and Maple Syrup.
