Fluffy and Crisp Buttermilk Waffles
These Fluffy and Crisp Buttermilk Waffles are the perfect balance of soft, airy insides and golden, crunchy outsides. The tang of buttermilk adds depth of flavor, while whipped egg whites keep them light and tender. Ideal for weekend brunch or a special breakfast treat, they’re delicious topped with butter, maple syrup, fresh fruit, or whipped cream.
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Equipment
- Waffle iron
- Large mixing bowls (2–3)
- Whisk
- Electric mixer (for egg whites)
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs separated
- 2 cups buttermilk
- ½ cup unsalted butter melted and cooled
- 1 tsp pure vanilla extract
Instructions
- Preheat waffle iron according to manufacturer’s instructions.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Prepare wet mixture: In another bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla until smooth.
- Combine: Pour wet mixture into dry ingredients. Stir until just combined (batter will be lumpy don’t overmix).
- Whip egg whites: In a separate clean bowl, beat egg whites with an electric mixer until stiff peaks form.
- Fold in egg whites: Gently fold whipped egg whites into batter until incorporated.
- Cook waffles: Lightly grease the waffle iron with oil or cooking spray. Pour batter in (amount depends on your waffle iron size), close lid, and cook until golden brown and crisp, about 3–5 minutes per waffle.
- Serve immediately with desired toppings.
Servings: 6 waffles