CLASSIC BUTTERMILK WAFFLES
This classic buttermilk waffle recipe has stood the test of time, yielding fluffy, lightly sweetened waffles with that delicious buttermilk tang!
Provided by Karlynn Johnston
Categories Breakfast
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix the buttermilk and the melted butter together in a large capacity measuring cup. Add in the beaten egg and vanilla extract then stir together.
- Pour the buttermilk mixture into the flour mixture. Mix together until combined, the batter should still be a little bit lumpy but not too much! Try not to over mix.
- Preheat your waffle iron according to the manufacturer's instructions.
- Pour the batter into the preheated waffle iron according to manufacturer's instructions, mine is a 1/3 cup per waffle.
- Set the cooking time to whatever you desire according to your waffle maker. These are best done to a medium brown.
Nutrition Facts : Calories 509 kcal, Carbohydrate 64 g, Protein 13 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 136 mg, Sodium 860 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
RICH BUTTERMILK WAFFLES
So often, when you find a recipe, you wonder if the poster has actually made it. I can say that I've been eating these waffles for over 52 years--that's half a century of enjoyment! :) Every Sunday was Waffle Day and we never tired of it; it was a tradition that we loved to honour. First my Grandpa made these, then my Mum, and now I make them for my own family. This is a very, very thick batter. I use a wooden spoon to push it out of the batter bowl onto the hot waffle iron. It makes 4 old-fashioned waffles that are 4 squares; I don't know how many Belgian-style waffles it would make. This does NOT store well because of the rising reaction between the buttermilk and leavening so use up all the batter and freeze any extra waffles to enjoy later in the week. From my Home to Yours: I hope that you enjoy it as much as I have these five decades!
Provided by The_Swedish_Chef
Categories Breakfast
Time 35m
Yield 4 large waffles
Number Of Ingredients 9
Steps:
- NOTE: The waffles will benefit if you have all the ingredients at room temperature. I take out the eggs, melt the butter and pour the buttermilk out half an hour before making the waffles.
- When you begin to make the batter, turn on the waffle iron to get it nice and hot.
- Melt the stick of butter in a heat-proof measuring cup. Set aside to cool.
- In a large batter bowl, measure out the flour, baking powder, baking soda, sugar and salt, stirring well to combine ingredients. Create a depression in the center of the dry ingredients for the buttermilk mixture.
- Beat the eggs in a large pourable measuring cup until frothy and well-combined. Add the vanilla extract, buttermilk and cooled butter. Beat until well-combined.
- Pour the buttermilk mixture into the dry ingredient's depression and stir rapidly with a wooden spoon until well combined. There will be an immediate chemical reaction between the buttermilk and leavening, creating a thick, rich batter honeycombed with air bubbles.
- Using the wooden spoon, push 1/4 of the batter onto your waffle iron plates and bake until steam stops rising from the waffle iron or your personal degree of doneness is achieved.
Nutrition Facts : Calories 501.1, Fat 27.9, SaturatedFat 16.3, Cholesterol 204.2, Sodium 1140.4, Carbohydrate 48.2, Fiber 1.5, Sugar 5.9, Protein 13.6
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
FAMILY-FAVORITE OATMEAL WAFFLES
These healthful, good-tasting waffles are a tried-and-true family favorite-even with our two children. My husband and I have a small herd of beef cattle and some pigs. A hearty breakfast really gets us going! -Marna Heitz, Farley, Iowa
Provided by Taste of Home
Time 30m
Yield 6 waffles.
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, oats, baking powder, cinnamon and salt; set aside. In a small bowl, whisk eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. , Pour batter into a lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly. Bake according to manufacturer's directions; do not open during baking. Use fork to remove baked waffle. Top with fresh fruit and yogurt.
Nutrition Facts : Calories 344 calories, Fat 16g fat (9g saturated fat), Cholesterol 99mg cholesterol, Sodium 482mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.
CLASSIC WAFFLES
A lovely, crispy waffle perfect for the morning.
Provided by Megan
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
- In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
- Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Nutrition Facts : Calories 379 calories, Carbohydrate 47.6 g, Cholesterol 112.8 mg, Fat 16.2 g, Fiber 1.4 g, Protein 10.2 g, SaturatedFat 9.4 g, Sodium 899.1 mg, Sugar 8.8 g
BUTTERMILK WAFFLES
These classic Belgian waffles from Gourmet magazine's cookbook have deep crevices that are ideal receptacles for butter and maple syrup.
Provided by Gourmet Test Kitchen
Categories Breakfast Brunch Waffle Kid-Friendly Small Plates Soy Free Peanut Free Tree Nut Free Vegetarian
Yield Makes 12 (4-inch) Belgian waffles or 24 (4-inch) standard waffles
Number Of Ingredients 11
Steps:
- Preheat waffle iron. Put a rack in middle of oven and preheat oven to 200°F.
- Whisk together 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 necessary, and spoon batter into waffle iron, using 1/2 cup batter for each 4-inch-square Belgian waffle or 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly. Cook according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make more waffles with remaining batter in same manner.
- Serve with butter and maple syrup.
GRANDMA'S BUTTERMILK WAFFLES
Make and share this Grandma's Buttermilk Waffles recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, add flour, baking powder, salt, and soda; stir to mix.
- Add in eggs, buttermilk, and butter; mix well.
- Pour batter into a preheated prepared waffle iron; cook until steaming stops and waffles are crisp and golden.
Nutrition Facts : Calories 414.6, Fat 15.6, SaturatedFat 8.8, Cholesterol 128.4, Sodium 962.9, Carbohydrate 54, Fiber 1.7, Sugar 6.1, Protein 13.8
THE BEST BUTTERMILK WAFFLES
In creating this recipe, we tried out many different methods-folding in egg whites, milk versus buttermilk, a yeasted batter. But at the end of the day, this simple dump-and-stir was our favorite by far. Someone in the test kitchen may have even said this was the best waffle they'd ever eaten! The buttermilk makes this waffle ultra-light while the generous amount of butter makes for a super crispy exterior, leaving the inside custardy and soft. Finally, we kept the sugar to a minimum, making these the perfect foil for sweet toppings like maple syrup, berries or jam.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 6 waffles
Number Of Ingredients 11
Steps:
- Preheat a waffle iron to medium-high.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
- Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
- Serve the waffles immediately with butter, syrup, jam, berries or yogurt.
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