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.

Tender and Easy Buttermilk Waffles

all-purpose flour

white sugar

baking powder

baking soda

salt

buttermilk

butter

eggs,

vanilla extract

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.


Bulk making waffle day--I doubled the recipe. I only made one change, I used half whole wheat/half AP flour. After all the dry ingredients were folded into the wet, I noticed that the batter seemed to be quite thin. I ended up adding an additional cup of AP flour. These puffed up nicely and turned out well. Using half whole wheat flour made them sturdier and more filling. I will use this recipe again.

My wife and I loved this recipe the first time we made but the second time, we wanted to "Jeep," it up a bit.  We added a full tablespoon of vanilla and a few dashes of cinnimon.  Delicious.  If you love the buttermilk flavor but want to add a little more complexity, try the vanilla and cinnimon.

Broke in new Procter-Silex Belgian Waffle Maker. We doubled the batch which was perfect to use the whole quart of butter milk.  Ten large waffles was the yield..  I can not use syrup but I broke up some pecans from the freezer and I do not miss the sweetness.  I do want to try some different flours to see how it turns out.

Used whole white wheat flour today and we really enjoyed it.  Needed a little extra buttermilk.  Have also used oat flour(Quaker Oates in the Vita mix), this version needs a least one cup of AP, white, or spelt flour to crisp up for a double batch.  You also may want to cook longer.  I had to flip the waffle to crisp up when using oat flour.  Straight oat flour would not crisp up enough.  Straight spelt flour was nice fresh but dry left over.  We always double the recipe for left overs.  Best to reheat in the waffle maker.  LET THE BATTER SIT FOR 10-15 MINUTES WHEN USING WHOLE GRAINS. It will soak up the liquids better.

So I was looking for the absolute easiest recipe that looked yummy. This was tender. This was easy. The only thing I changed was the recipe calls for low fat buttermilk and I don't low fat anything especially if butter is involved. Yes I burned the first pour but it was my first attempt with my Nordic ware waffler and I didn't trust my instinct/nose. Luckily the batch yields 6 servings so the second pour (4 more waffles) came out perfect. (Kept a closer eye and trusted my nose.) I am so happy. I love buttermilk waffles and so does my special someone so now I get to add this to things I won't burn.

The buttermilk really yields a very nice waffle. Definitely will be making again.

We like the look but the flavor was bland for us.

Great way to use kefir. Super easy and took 2 minutes each in the waffle iron.  Maybe other waffle recipes are richer but they take about twice as long to cook.  I whipped a double batch up and fed a family of 9 with minimal time standing in front of the waffle iron. Added a little more sugar and doubled the vanilla.

Easy and yummy! Had leftover buttermilk so I figured make waffles! Followed the recipe exact. They came out perfect! Made them on waffle plates on my Forman Grill. Smelled so good! Made 8 waffles. My boy's loved them. Will definitely make again.

Love this recipie! We make it all the time. It's light and fluffy, quick and easy. I don't usually have buttermilk handy, so I curdle my milk by adding 2 Tablespoons of vinegar to the 2 cups of milk.

tender and easy buttermilk waffles

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 6

Cost: $6.24 /serving

Author : Diana Perry

Ingredients

Instructions

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