culinary review

Buttermilk waffles

Last Modified: 02/11/08
First Published: 11/27/07
Views: 3124
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Views: 3124
This is a great waffle recipe with buttermilk - crispy exterior and moist and fluffywaffles interior. We separate the egg and whisk the egg white in order to get very light waffles. The batter is quite thick so spoon it over the waffle iron. Serve with jam, whipped cream or syrup. Or why not with fresh fruit and cottage cheese!
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General Info
Servings: 4
Total Cost: $0.87
Cost Per Serving: $0.22
Total Calories: 901
Calories/Serving: 225
Flour, White Unbleached All Purpose 1 Cup 4.25 Ounces $0.14 455
Salt, Table 1/2 Teaspoon 3.00 Grams $0.00 0
Sugar, White Granulated 1 Tablespoon 12.50 Grams $0.02 48
Baking Powder, Clabber Girl 1/2 Teaspoon 2.40 Grams $0.02 0
Eggs, Chicken (1 egg) * 50.00 Grams $0.17 78
Buttermilk 1 Cup 240.00 Grams $0.40 120
Butter, Unsalted 2 Tablespoons 28.00 Grams $0.13 200


  • 1 cup (5 oz) unbleached all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1 egg, separated
  • 1 cup buttermilk
  • 2 tablespoon melted butter


Whisk together the dry ingredients. In a separate bowl, whisk together the yolk, the buttermilk and the butter.

In a separate bowl, beat the egg whites until the peaks are stiff.

Slowly start to incorporate the liquid into the dry ingredients. When both they dry as well as the liquid ingredients are well incorporated and the batter is smooth, gently fold in the egg whites.

Spread the batter on a very hot waffle iron. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.