Light and Fluffy Buttermilk Waffles

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Fluffy Buttermilk Waffles is a fantastic meal for breakfast, brunch, or brinner! These waffles are especially fluffy, with a spectacularly crisp exterior, thanks to a special ingredient!

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This simple recipe is our new go-to Sunday breakfast. The best news is they freeze and reheat like a dream. Say hello to an easy weekday breakfast too.

A few years ago we began a tradition of pancake Sunday. I love pancakes and figured I could eat them everyday, so every Sunday really seemed doable. Well, needless to say pancake Sunday turned into hot breakfast Sunday and we have been rocking the waffles pretty much every Sunday.

Fluffy Buttermilk Waffles

I have been working on my waffle recipe to get the waffles perfectly crisp on the outside and light and fluffy on the inside. Interestingly it is one special ingredient that really works to make your waffles crisp. And once you hear it, it will make total sense.

But first… Let’s take a moment to gawk at that mouthwatering stack of deliciousness. {{slurp}} 

fluffy buttermilk waffles with syrup, close up

Just look at those crisp waffles.  The special ingredient?  Corn starch! Am I right? It has that moisture-absorbing power and now it all makes perfect sense. Thanks to a friend for telling me to replace some of my flour with corn starch and boom. Crisp.

After weeks of development and a LOT of waffles, I finally have my ultimate (and simple) waffle recipe. Amazingly crispy, light and fluffy. That is just about everything you could ever want in a waffle, but this one is sweet and flavorful too. Adding vanilla and almond extracts really gives this classic an extra something. That will truly wow your senses.

family breakfast table setting with waffles and iced coffee

My favorite part is that waffles keep so well in the freezer, and reheat like a dream. So now every morning I try to get up earlier than everyone else and sit down to a quick hot breakfast that I pop out of the freezer and into the toaster. After breakfast I take a little me time.

By now, you know how much we love the ID coffee creamers, and have for some time. But their ready to serve iced coffees are absolutely brilliant.  Just pour over ice and go.

And iced coffee is FANTASTIC with a stack of fluffy buttermilk waffles!!

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Life can get so busy! You know, everything from my husband, daughter, school, work, extra curricular activities, taking care of the house, seeing friends… Most days I was forgetting about me.

Until, my mother in law told me I need to put myself on my calendar (what a sweetheart). Just 10 minutes of pure me time. So now, after breakfast (before my daughter is up) I like to take time to slow down and charge myself up and get ready for a fabulous day. 

That’s it! 10 minutes just for me. Truth be told this is getting to be a habit and I am repeating it mid day during nap time. Just because I can. How do you get your 10?

Enjoy!

With love, from our simple kitchen to yours. 

stack of homemade waffles on plate

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stack of light and fluffy buttermilk waffles

Light and Fluffy Buttermilk Waffles

Donna Elick
Fluffy Buttermilk Waffles is a great meal for breakfast, brunch or brinner! This recipe makes waffles that are perfectly fluffy and crisp!
Tried this recipe?Please comment and review!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Method Stovetop
Servings 6

Ingredients
 

  • 1 1/2 cups all-purpose flour
  • 1/2 cup corn starch
  • 1/3 cup granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 2 cups buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1 tablespoon pure almond extract

Instructions
 

  • Preheat waffle iron.
  • Separate eggs and set yolks aside.
    Place egg whites in a medium bowl. Use a mixer to whip egg whites until stiff peaks form. (This means, when you lift the mixer out of the bowl the egg whites will stand on end like a white mohawk).
  • Combine flour, corn starch, sugar, baking powder and salt in a large bowl. Whisk until mixture is completely combined.
  • Add egg yolks, buttermilk, butter and extracts to dry ingredients. Beat mixture together with a whisk until combined. Do not over mix, there should still be lumps in the batter.
  • Add egg whites to bowl and gently fold in, being careful to not deflate the egg whites.
  • Pour batter onto hot waffle iron. Cook waffles according to manufacturer’s instructions until golden and cooked through, about 3 minutes. Place cooked waffles on oven rack in a 200°F preheated oven until ready to serve. This will help keep them crisp and hot.
  • Repeat until all waffles are prepared. Serve and enjoy!

Donna’s Notes

The batter will keep fresh in the refrigerator for up to a week. Store batter covered and whisk well before using.
To freeze: Cool waffles completely and flash freeze on a baking sheet lined with parchment paper (or skip that step and go straight to –>) and place in a resealable zipper bag. Remove from freezer and reheat in toaster. This may take 1 or 2 toasting cycles depending on your toaster. Or reheat in a 350 degree oven (or toaster oven) for 10-15 minutes.
If you are in a super hurry you can short cut the egg whites step and just mix it all in the bowl, but honestly it is worth the extra 5 minutes.

Nutrition

Serving: 1 | Calories: 420cal | Carbohydrates: 50g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 111mg | Sodium: 782mg | Sugar: 16g | Fiber: 1g | Calcium: 268mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published May 2015.

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3 Comments

  1. This recipe sounds and looks amazing… approximately, how much batter do you pour onto the waffle iron? Thank you for this and all your other recipes. I've tried several and loved them.

  2. Love waffles! Can I use a belgian waffle maker? Also 1 TBSP of each extract? Just sounds like a lot.

  3. I think in your recipe, you left out the step that the wet ingredients should be beaten until combined, and then added to the dry ingredients, where you don't want to over mix. Great recipe but very similar to the the Williams Sonoma recipe, the one I have been using for years.

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