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Buttermilk Waffles Recipe
Buttermilk Waffles Recipe photo by Taste of Home

Buttermilk Waffles Recipe

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The recipe for these traditional waffles may seem plain, but the waffles are anything but! Everyone loves their extra-light texture and are delighted with their great taste.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:7 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 7 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 eggs, separated
  • 2 cups buttermilk
  • 2/3 cup sour cream
  • 1/2 cup vegetable oil
  • Fresh apricot slices, optional
  • Mint leaves, optional

Nutritional Facts

1 serving (2 each) equals 373 calories, 22 g fat (6 g saturated fat), 109 mg cholesterol, 744 mg sodium, 32 g carbohydrate, 1 g fiber, 9 g protein.

Directions

  1. In a bowl, combine dry ingredients. In another bowl, beat egg yolks. Add buttermilk, sour cream and oil; stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Garnish with apricots and mint leaves if desired. Yield: 14-16 waffles (4 inches).
Originally published as Buttermilk Waffles in Cookin' Up Country Breakfasts Cookbook 1994, p45

Nutritional Facts

1 serving (2 each) equals 373 calories, 22 g fat (6 g saturated fat), 109 mg cholesterol, 744 mg sodium, 32 g carbohydrate, 1 g fiber, 9 g protein.

Reviews for Buttermilk Waffles

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 6, 2014

"This recipe was delicious! I also did not have the sour cream and substituted yogurt instead, and it was still wonderful! I added cinnamon and pumpkin pie spice to it, along with vanilla, to add some extra flavor."

MY REVIEW
Reviewed Jan. 19, 2012

"Very satisfying. I add two packets of instant apple and cinnamon oatmeal to the recipe for a little more flavor and texture and I cook them in a Belgin Waffle maker. Because there are only two of us now I cool the waffles on a rack and them put them in a freezer bag. When I'm ready for them, I half them and place in the toaster and I sometimes think they taste even better this way. I always have them on hand for camping or the grandkids with no fuss."

MY REVIEW
Reviewed Mar. 18, 2011

"These waffles are very light and fluffy, i put chicken and gravy on top and they were good, but i would not like them with syrup"

MY REVIEW
Reviewed Nov. 19, 2010

"These were good waffles, but they didn't get crispy on the outside. (Maybe it was a mistake by the cook!) They are very light (texture-wise), though."

MY REVIEW
Reviewed Nov. 5, 2010

"Kids absolutely loved it! I made it with 1 1/2 cups wholewheat flour & 1/2 cup plain flour, and still very moist and yummy!"

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