- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 Eggland's Best Eggs, separated
- 2 cups buttermilk
- 2/3 cup sour cream
- 1/2 cup vegetable oil
- Fresh apricot slices, optional
- Mint leaves, optional
- 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).
Reviews for Buttermilk Waffles
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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.
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
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.
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!
THIS IS A GREAT RECIPE.....didnt have any sour cream so i subsituted with yogurt...and they were fanominal.....definatly my new waffle recipe...thanx :):):)