FLUFFY AND CRISP BUTTERMILK WAFFLES
These classic buttermilk waffles are easy to make and come out fluffy and crisp each and every time. It's a must-have recipe for turning an ordinary morning into something extra-special.
Provided by Michelle
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.
- In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!
- Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter according to the manufacturer's instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag and stored in the refrigerator for 2 days or in the freezer for up to 1 month.
Nutrition Facts : Calories 423 kcal, Carbohydrate 43 g, Protein 9 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 123 mg, Sodium 802 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
BEST EVER BUTTERMILK WAFFLES
I purchased a waffle maker at a thrift shop for a dollar. My daughter wanted me to make waffles so I told her to find me a recipe in one of my many cookbooks. She found this one in American Cooking. These are very light and wonderful tasting and can easily be frozen.
Provided by Kaykwilts
Categories Breakfast
Time 40m
Yield 6 waffles
Number Of Ingredients 7
Steps:
- Beat egg yolks and add one cup of the buttermilk.
- Mix dry ingredients together and add to the egg mixture.
- Add the other cup of buttermilk and the melted butter.
- Beat egg whites until stiff and fold into batter.
- Bake on you waffle iron until golden brown.
BLUEBERRY BUTTERMILK WAFFLES
These are just too darn good not to share. Dave thought these were the best waffles he had ever tasted. They are very quick and easy to prepare.
Provided by Nimz_
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, mix flours, baking powder, baking soda, salt and sugar.
- Add in the eggs, buttermilk, melted butter and vanilla.
- Gently fold in blueberries.
- Spray waffle iron with Pam.
- Pour approximately 1 cup of batter onto a preheated waffle iron.
- Cook until steaming stops and waffles are nicely browned and crisp.
Nutrition Facts : Calories 429.6, Fat 16.1, SaturatedFat 8.9, Cholesterol 128.4, Sodium 1254, Carbohydrate 58.2, Fiber 4.9, Sugar 11, Protein 14.8
TENDER AND EASY BUTTERMILK WAFFLES
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.
Provided by Diana Perry
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 40.5 g, Cholesterol 92.4 mg, Fat 13 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 7.5 g, Sodium 748.7 mg, Sugar 8.4 g
THE BEST EVER WAFFLES
Every Sunday morning, my mom and I used to get up early and make these wonderful waffles. This recipe has been in the family for years, and I will definitly be passing it down to my children.
Provided by Cooking to Perfecti
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, whisk together all dry ingredients.
- Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
- Beat whites until moderately stiff; set aside.
- Add milk and melted butter to dry ingredient mixture and blend.
- Fold stiff egg whites into mixture.
- Ladle mixture into hot waffle iron and bake.
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.
Provided by 91256487003925249820
Categories Breakfast
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 568.4, Fat 30.6, SaturatedFat 18.2, Cholesterol 183.8, Sodium 551.1, Carbohydrate 57.6, Fiber 2, Sugar 3.8, Protein 14.4
BUTTERMILK WAFFLES
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.
Provided by Hey Jude
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 260.6, Fat 13.6, SaturatedFat 8.1, Cholesterol 79.7, Sodium 730.8, Carbohydrate 27.4, Fiber 0.8, Sugar 3.3, Protein 7.1
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