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Recipes > Classic Buttermilk Waffles

Classic Buttermilk Waffles

Recipes > Classic Buttermilk Waffles

Classic Buttermilk Waffles

Recipe by RedmanShop

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RedManShop
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This recipe is for a very typical plain waffle, crisp and golden, perfect with maple syrup and butter or berries and whipped cream. When made with pastry flour it will be extra crispy, and light as air inside. When made with all-purpose flour the waffle has a bit more body — still light, but chewier on the inside. The optional pecan meal or almond flour add a nice nutty flavor.

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Prep

10 mins

Bake

30 mins

Total

40 mins

Yield

about 10 large (8") waffles

Ingredients

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  • Large Eggs — 2
  • Buttermilk — 1 3/4 cups (397g)
  • Unsalted Butter, Melted and Cooled — 8 tablespoons (113g)
  • Pure Vanilla Extract — 2 teaspoons
  • Pastry Flour Blend or Unbleached All-Purpose Flour — 2 cups (226g) or 1 3/4 cups (210g)
  • Granulated Sugar — 2 tablespoons (25g)
  • Baking Powder — 2 teaspoons
  • Baking Soda — 1 teaspoon
  • Table Salt — 1 teaspoon
  • Pecan Meal or Almond Flour (Optional, for Flavor) — 1/2 cup (40g) or 1/2 cup (48g)

Featured Products

BUTTERMILK 600ML (#65340)

BUTTERMILK 600ML (#65340)

$8.70

UNSALTED LACTIC BUTTER 250G (#68328)

UNSALTED LACTIC BUTTER 250G (#68328)

$5.40

VANILLA EXTRACT 33ML (#67825)

VANILLA EXTRACT 33ML (#67825)

$6.95

CAKE & PASTRY FLOUR 1KG (#103688)

CAKE & PASTRY FLOUR 1KG (#103688)

$5.25

Instructions

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  1. In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.
  2. In a separate bowl whisk together the dry ingredients.
  3. Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.
  4. Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer’s directions. For an 8″ round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming.

Tips

  1. Waffles are best consumed as soon as they’re baked, but in a pinch you may place them on a rack to cool, wrap tightly to store in the refrigerator, then reheat for 6 minutes in a 350°F oven.

Education

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Shop This Recipe

FINE SUGAR 1KG (#1416)

2.15

ALMOND FLOUR BLANCHED SUPERFINE 250G (#57952)

5.50

FINE SEA SALT 1KG (#58415)

3.35

BAKING POWDER 100G (#62712)

2.25

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.25

BUTTERMILK 600ML (#65340)

8.70

VANILLA EXTRACT 33ML (#67825)

6.95

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

CAKE & PASTRY FLOUR 1KG (#103688)

5.25

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