buttermilk waffles

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Rich Buttermilk Waffles

From the book How to Cook Everything (Completely Revised 10th Anniversary Edition) by
Serves 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


The best waffles you can make at the last minute, with a sour tang that sets off maple syrup beautifully.


~ Canola or other neutral oil for brushing on waffle iron
2 cups all-purpose flour
½ tsp. salt
2 Tbsp. sugar
tsp. baking soda
cups buttermilk (see Note), or 1½ cups sour cream or plain yogurt thinned with ¼ cup milk
2 eggs, separated
4 Tbsp. (½ stick) butter, melted and cooled
½ tsp. vanilla extract (optional)


  1. Brush the waffle iron lightly with oil and preheat it.
  2. Combine the dry ingredients. Mix together the liquid ingredients, reserving the egg whites in a separate bowl.
  3. Beat the egg whites with a whisk or electric mixer until they hold soft peaks. Fold them gently into the batter.
  4. Spread ⅓ cup batter onto the hot waffle iron and bake until done, usually 3 to 5 minutes. Serve immediately or keep warm for a few minutes in a low oven.


For the buttermilk, you can substitute 1 3/4 cups milk, at room temperature, mixed with 2 tablespoons white vinegar and left to clabber for 10 minutes.

Culinate editor’s notes: You can replace some or all of the flour with whole-wheat pastry flour. You can also replace the butter with 4 Tbsp. canola oil.

Boost the flavor of these waffles by adding 1/4 tsp. ground cinnamon and some freshly grated nutmeg.

These waffles are also a great way to use up the leftover egg whites (up to six egg whites total) from making ice cream. If you use extra egg whites, don’t separate the eggs called for in the waffle recipe.

This content is from the book How to Cook Everything (Completely Revised 10th Anniversary Edition) by Mark Bittman.

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