Crispy Buttermilk Waffles

This post needs to be updated, but regardless these Crispy Buttermilk Waffles are aces! I’ve been making them ever since we lived in Beijing in the early 2000s (and used a Hello Kitty waffle iron).

This recipe is super simple to follow and very flexible. I have subbed in non-dairy milk for the milk + buttermilk and it’s worked out fine. I’ve made homemade buttermilk where you essentially add vinegar or a squeeze of lemon to regular milk and boom, your buttermilk substitute.

I use a large, double waffle maker from Cuisinart that I bought years ago and works like a champ. The one linked is very similar to mine if you’re in the market!

Add Granola to Your Waffles

Add 1 cup of granola to your waffle batter — it’s delicious! I’m working on a specific recipe for this..but I did it with this recipe and it’s FAB! I did pick out any large nuts (giggle) and super hard chunks. Keep an eye out for this recipe!

I did create a granola waffle recipe, you can find it here (this post needs a wee refresh as well).

Consider Using Brown Butter

Sometimes I’ll use brown butter instead of melted butter in this recipe for some extra jazz hands. You can follow my brown butter instructions here.

Don’t Sleep on Strawberry Syrup

I love making strawberry (or cherry or any berry) syrup to go with these waffles. I roughly use three handfuls of frozen berries/cherries and about 1/4 cup of maple syrup and heated it up in a saucepan.

This is perfect when you have no fresh fruit and/or just need to go to the store (or it’s winter)!

More Breakfast Treats

I love breakfast more than anything! I also have Overnight Yeasted Waffles, Granola Waffles, my Favorite Blueberry Muffins, Homemade Sourdough Bagels (you can read about starting your own sourdough starter here), this Cherry Streusel Coffee Cake and Banana Chocolate Chip Muffins. Enjoy!!

Crispy Buttermilk Waffles

The BEST crispy buttermilk waffle recipe! Nothing fancy, just some pantry basics deliver a waffle that's crispy on the outside, soft and delicious on the inside. We love to pile them high with blueberries, drizzle with maple syrup and dust with powdered sugar.

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Course: Breakfast

Cuisine: Waffles

Keyword: Breakfast, Brunch, Buttermilk Waffles

Servings: 6 to 8 Large Waffles

Author: Rebecca Firth

Ingredients

For the Waffles

• 1 cup (135 g) all-purpose flour
• 3/4 cup (101 g) white whole-wheat flour ((or more all-purpose flour))
• 3 tablespoons (36 g) granulated sugar
• 1 tablespoon (15 g) baking powder
• 1/2 teaspoon (2.5 g) baking soda
• 1/2 teaspoon (3 g) salt
• 1 1/3 cups (320 g) buttermilk (room temperature)
• 1/2 cup (120 g) milk ((or more buttermilk) room temperature)
• 12 tablespoons ( 170 g or 6 ounces) unsalted butter (melted)
• 3 large eggs (room temperature)
• 1/2 teaspoon (2 g) real vanilla extract

For the Garnish

• blueberries
• real maple syrup
• powdered sugar

Instructions

• Either brush your waffle iron with some veggie oil or spray with nonstick (although some say that the latter will gunk up your machine and make it stick more in the long run…you decide). Pre-heat your waffle iron on the hottest setting (this is how mine needs to be…really hot to get that nice crust). Go as hot as you can go with yours, without hitting the burn level. Waffle irons are like ovens and microwaves…zero consistency. So go with your gut on how hot to make yours.
• In a large bowl, whisk together the all-purpose flour, white whole wheat flour, sugar, baking powder, baking soda and salt.
• In another bowl, whisk together the buttermilk, milk, melted butter, eggs and vanilla. Add to the flour mixture and stir until just combined. Don’t overmix…your batter will be lumpy.
• At this point, your waffle iron should be hot and ready to go. But pause a beat. Let your batter hang out a sec. I always think the batter performs better when you let it chill and mingle a bit before it hits the heat. This is the perfect time to mix up a Bloody Mary or pop open some champagne. I’m talking maybe ten minutes. This is not totally necessary if you’re impatient.
• Pour the batter in your waffle iron and set the timer on 4 minutes…but you know your waffle maker better than I do. Use that number as a ballpark. In the Hello Kitty waffle iron, it would have been 3 minutes MAX.
• If you’re serving a crowd, you would obviously double the recipe and have the oven on a low 200 degrees F. Set a cooling rack on top of a cookie sheet and place in the oven. Set the finished waffles on the cooling rack in the oven as they come out of the waffle iron.
• Ideally, you serve the waffles as soon as they come out of the waffle iron. They’re best that way. I like to sprinkle with powdered sugar. It looks pretty. Always 100% pure maple syrup in my house. It’s a rule. Sometimes we sprinkle with blueberries so it’s transformed into a health breakfast. Really.

Video

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo