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You won't get any complaints from family or friends when you stack up these golden waffles for breakfast! Reader Kim Branges of grand Canyon, Arizona shares the tender morning mainstay that her clan requests regularily.
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 223 calories, 11 g fat (2 g saturated fat), 56 mg cholesterol, 435 mg sodium, 24 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Buttermilk Waffles in Country Woman May/June 2004, p41
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Reviewed on Apr. 20, 2013 by WIBaker
Had leftover buttermilk to use up, so I tried this recipe. The waffles were delicious! Nice and light, with great flavor. I used a Belgian wafflemaker, and they were as pretty as they were tasty!
Reviewed on Mar. 21, 2013 by Zanetawc
Will make this my family recipe for now on....terrific!!!!
Reviewed on Dec. 09, 2012 by MBilllman
After 30 years of using another waffle recipe, we have switched to this one. My family loves the flavor.
Reviewed on May. 28, 2012 by julzz74
These were delicious. One small change: I didn't have enough buttermilk, so I added about 2 tablespoons of Coffeemate Vanilla Caramel coffee creamer to make up the difference. Just the lightest hint of vanilla-caramel. My brother, though, said they tasted like marshmallows. They were yummy just the same! Thanks for sharing the recipe!
Reviewed on May. 13, 2012 by Foreverdixie
This recipe was very delightful and easy to make. We had lots of buttermilk left and I thought this recipe would be great to use it up. We used some of the waffles to have with icecream and the rest we saved for Mother's Day breakfast. Very tasty and fluffy.
Reviewed on Apr. 23, 2012 by belindajo
I made these for dinner tonight and my family loved them. I added 1tbsp. of brown sugar and 1tsp. of vanilla when I made them. I will now use this as my standard waffle recipe.
Reviewed on Jan. 20, 2012 by Winn family
I had leftover buttermilk and looked for something to do with it when I found this recipe, we tried it because it used all the buttermilk we had left. We have been making it ever since. The four kids love these waffles and without adding sugar they will regularly eat the leftovers cold and without anything on them. They like it when I use almond extract instead of vanilla also, so we alternate. We use 1 cup of whole wheat spelt flour in place of regular, it adds a nice, nutty taste. These are a staple in our house, I have tried other recipes like gingerbread waffles, etc, and they prefer this recipe.
Reviewed on Nov. 10, 2011 by goldenwings
This is our family favorite!
Reviewed on Jul. 18, 2011 by lmsgunderson
I added 2 tblsp of sugar, 2 tblsp of melted butter, 1 egg white, beaten, 1 tsp of vanilla, a pinch of cinnamon, + 1/4 c. oatmeal to thicken the batter. I also substituted 1/2 soy flour for part of the white flour to add more protein.
Reviewed on Feb. 06, 2011 by Darkingfire
The first batch of waffles that I made from this recipe was awful, but edible, I ended up putting away the leftover batter in the fridge for a couple of hours, then took it out to make some more. There was a definite improvement to the taste.
Reviewed on Aug. 15, 2010 by ChefBec
This recipe was AWFUL! The batter was too thin....almost like pancake batter.
Reviewed on Jun. 06, 2010 by micheleclow
These were very bland. I have a Martha Stewart recipe that is much better & not much harder to make.
Reviewed on Jan. 03, 2010 by ctmom05
YUM says it all. I'm sure I will using this recipe time after time after time .. .. ..
Reviewed on Jul. 19, 2009 by jenilovesdaisies
These waffles are fabulous! I use 1 cup whole wheat flour, 3/4 cup all-purpose. Yummy!
Reviewed on Aug. 24, 2008 by loveski
These are great!
Reviewed on Jan. 20, 2008 by misscleocat
The buttermilk flavor really stands out in these waffles.
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