Buttermilk Waffle Recipe

In my book, this buttermilk waffle recipe is pretty much tied with the buttermilk pancake recipe I blogged about here as my favorite brunch recipe.

Buttermilk Waffles

This recipe makes about 10, approximately 7 inch, waffles.  If Jaime and I have leftovers, I stack them with a piece of parchment paper between each waffle, place them in a freezer bag, and freeze them to make our own freezer waffles.  To reheat, I place them in the microwave for about 30 seconds.

Buttermilk WafflesAdapted from Betty Crocker’s Cookbook (1976).

To make the waffles I used:

  • 2 eggs
  • 2 cups buttermilk
  • 2 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup plus 2 tablespoons shortening

In a medium bowl, I beat together the eggs and buttermilk. In a separate medium bowl, I combined the flour, baking powder, baking soda, and salt.  I added the dry ingredients and the shortening to the wet ingredients and beat until combined (the batter will be slightly lumpy).

I spooned about 1/4 cup batter onto a preheated waffle iron. Please note that this recipe requires a regular waffle iron (not a Belgium waffle iron).

I cooked each waffle for 3-4 minutes, until golden, and served hot with maple syrup and fruit.

Buttermilk WafflesEnjoy!

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Comments

Buttermilk Waffle Recipe — 4 Comments

  1. Your pictures are gorgeous! I just made some waffles and I was thinking to myself – how in the world do people make these look good? Mine looked nothing like yours.

    • Aw, thanks. I have found that adding powdered sugar, fruit, mint, and/or background flowers makes for prettier baked goods photos.

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