Crispy Buttermilk Waffles

"These waffles are AMAZING! They are so crispy, you won't believe it. TIP: Cool leftovers, and freeze. To reheat, put waffles directly on oven rack at 350 degrees F., and bake for 5-7 minutes."
 
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photo by gailanng photo by gailanng
photo by gailanng
Ready In:
8hrs 10mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Prepare the batter and refrigerate at least 8 hours before baking--all day to have waffles for dinner (try over under ice cream), OR overnight to have them for breakfast.
  • Make the batter in the morning OR evening:

  • Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk (or buttermilk). Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning.
  • That evening OR following morning:

  • Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.
  • Makes 4-6 large round waffles.
  • NOTE: This recipe is easily made with milk OR buttermilk.

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Reviews

  1. These were amazing! Light, airy, and crispy as stated, with a great (but not overpowering) flavor. My children and I ate them with butter, chocolate chips, and powdered sugar, and it tasted like breakfast at a french bakery. I used a mix of 1/2 milk, 1/2 buttermilk. Other than that I followed the recipe exactly, and cooked on 4 1/2 on my allclad wafflemaker. Note: If you are not a fan of sourdough flavor, use milk instead of buttermilk :) Again, its a pretty subtle tang, but it is there with the buttermilk. We liked it though!
     
  2. Well, the recipe says it's for buttermilk waffles, but the recipe just calls for milk. Guess what? I don't think there is anything you can do to mess up this recipe, so use whatever you have on hand! I usually make yeast waffles, but I'd always just used regular milk. I had some buttermilk in the fridge to use up, so I used half buttermilk and half regular milk. Oh, and then I realized I didn't have the amount of butter needed to make the recipe. (Yeah, I know, I clearly wasn't prepared to make waffles. I later discovered I was out of syrup and had to make that, too!) Anyway, as for the lack of butter, I just used half butter and half olive oil (because I was out of vegetable oil or canola!). The important thing is that the waffles turned out great! VERY crispy, just like we like 'em. And the olive oil in them was great, too. No heavy olive oil flavor at all, which surprised me. I'll actually use half butter/half olive oil again next time, too. Now, I'm off to restock my kitchen. Apparently, my cupboard is bare.
     
  3. This is my favourite waffle recipe, the waffles are crispy and taste great. I use 1 cup refined flour and 1 cup wholemeal. Planning to make it totally wholemeal next time. I'll make waffles from this recipe again and again! The only thing is that the batter the next morning looks very think so I add milk (maybe it is think because of the wholemeal flour that absorbs liquid...). Anyway, the portions in the recipe and the milk I add (about 1 glass) are enough for 3 people's breakfast.
     
  4. Great waffles! I love the tang and these rose beautifully from the yeast. Leftovers were equally good toasted the next day.
     
  5. Very easy recipe. Used buttermilk, followed recipe, did not change anything. Great waffles. Not necessary to wait overnight, it will be ready in a few hours. Do NOT put the mixture in a small container with a lid. The dow will slowly expand (like 10 times), and can "open" the lid. As a topping I used fruit preserves and sweetened condensed milk. Awesome!
     
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Tweaks

  1. These were amazing! Light, airy, and crispy as stated, with a great (but not overpowering) flavor. My children and I ate them with butter, chocolate chips, and powdered sugar, and it tasted like breakfast at a french bakery. I used a mix of 1/2 milk, 1/2 buttermilk. Other than that I followed the recipe exactly, and cooked on 4 1/2 on my allclad wafflemaker. Note: If you are not a fan of sourdough flavor, use milk instead of buttermilk :) Again, its a pretty subtle tang, but it is there with the buttermilk. We liked it though!
     

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