Prep 15 mins
Cook 30 mins
I found this when I was searching for a waffle recipe that would call for a larger quantity of buttermilk than is found in some other recipes I found here. These waffles have a nice twang from the buttermilk. The recipe stated that it makes 12 4-inch Belgian waffles....I got 12 7-8 inch waffles from it. From Gourmet Cookbook.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 3 1⁄4 cups buttermilk
- 12 tablespoons unsalted butter, melted and cooled
- 3 large eggs, lightly beaten
- vegetable oil, for brushing on waffle iron,if necessary
- Preheat waffle iron; put a rack in the middle of your oven and preheat oven to 200°F.
- Whisk together the flour, baking powder, baking soda and salt in a large bowl; add buttermilk, butter and eggs and stir until smooth- batter will be thick.
- Brush waffle iron lightly with vegetable oil, if needed, and spoon about 1/2 cup of batter onto waffle iron and spread a little bit; cook according to iron directions.
- Transfer waffles to a baking sheet and keep warm, uncovered, in oven.
- Serve with butter and maple syrup.
These waffles are so good. I made the batter last night and cooked them this morning. They are so rich and filling too! My other waffle recipe takes about 2 hours to make so this recipe sure is a good one to have on hand. I also added 2 Tbsp. sugar and 2 tsp. vanilla to the batter. Thanks for sharing!
LOVE LOVE LOVE LOVE these! They are the best! I found them by accident 4 years ago when my sister told me where to find the recipe she recommended. I found this one using her directions, and set about to make them for her and my niece. I didn't have access to a hand mixer that day, so as I was painfully and exhaustingly whisking the egg whites by hand, I eventually began to grumble about it. She asked what I was doing and I told her, and she then realized she had directed me to the wrong recipe! I finally got them beaten stiff, and I folded them in. The waffles were worth it. So much so that I chose this recipe deliberately again the following year for our newly-annual "Christmas Waffles and Elf" day that I started with my niece. The third year, I ran out of time and money, so I just used a boxed mix, which was "okay," but nothing special. This year, I searched everywhere until I found this recipe again. I have a hand mixer now, and the whisking of the egg whites only took about 2 minutes. SO EASY. I realize now all of the reasons that make this one better than ANY other: 1) Butter, not oil = YUM. So much good, buttery flavor. 2) No sugar! You can add sweet to these on top, but on their own they are buttery, not sweet. YUM. 3) Real buttermilk, not milk. 4) Both baking soda and baking powder help to give it rise, and the baking soda also makes it a tiny bit more salty. 5) The beaten egg whites not only help give it even more light and fluffy volume, but they also help to make it more of a crispy golden on the outside. I personally am a strictly strawberries and (HOMEMADE and LIGHTLY sweetened) whipped cream girl. My niece adds all sort of fruit and whipped cream to hers, and she loves it. My sister, who is EXTREMELY picky came by today and had leftover waffles from the batter I made last night. She put blueberries, strawberries, and whipped cream. She RAVED about them. This is just the absolute perfect recipe. I love everything about it. Everyone loves these waffles.
Very crispy and fluffy at the same time- I used kefir milk in place of buttermilk. My husband and three kids cleaned their plates and asked for more!