- 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
- 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
"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."
"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!"