Get ready, breakfast lovers! Today, we're going on a culinary journey into the world of waffles, where fluffy meets crispy, and sweet meets savory. Our destination? A recipe that'll let you whip up Tender and Easy Buttermilk Waffles right in your kitchen. We're not talking just any waffles here. Imagine a stack of golden, delicious squares, beautifully crafted with a hint of vanilla's subtle sweetness and the unique tanginess of buttermilk.
The magic of waffles lies in their versatility. Be it a casual Sunday brunch, a quick weekday breakfast, or a late-night snack attack, these buttermilk waffles have got you covered. Plus, their charm doesn't end at breakfast. Add a scoop of ice cream, and they're an instant dessert!
Picture this: You're in your kitchen, with the waffle iron warming up and that exciting sizzle-and-steam show about to start. The mixing bowl awaits as you combine the flour, sugar, and other dry ingredients. Then comes the silky buttermilk, melted butter, and egg - a delicious trio that forms the heart of your waffles. As you gently stir these ingredients together, a lovely, slightly lumpy batter forms, promising mouthwatering waffles that are crisp on the outside and melt-in-your-mouth tender inside.
And then the magic moment arrives. The batter meets the hot waffle iron, filling each square crevice. You close the lid, and the transformation begins. The batter cooks, the steam rises, and the aroma of freshly cooked waffles fills your kitchen. After a few minutes, out comes a golden wonder, delicately imprinted with the classic waffle pattern we all adore.
What sets these waffles apart is the secret ingredient: buttermilk. It not only brings a tangy flavor but also results in incredibly tender waffles, thanks to the reaction between buttermilk and the baking soda in the recipe. It's a simple science that results in breakfast magic!
Low-Fat Buttermilk: Buttermilk lends a wonderful tang and richness to the waffles while also helping to tenderize the gluten in the flour, resulting in a softer texture. It's important to choose buttermilk that is fresh and has a good 'sell by' date. In case you can't find buttermilk, you can easily make it at home by adding one tablespoon of vinegar or lemon juice to just under one cup of milk. Let it sit for about 5-10 minutes and it will be ready to use.
Melted Butter: The fat in the butter provides flavor and helps achieve a crisp exterior. Unsalted butter is generally preferred in baking since it allows you to control the salt content. If you only have salted butter on hand, you can use it and slightly reduce the additional salt in the recipe. For a dairy-free version, you could substitute with coconut oil or a quality baking margarine.
Preheat Your Waffle Iron: This step is critical for achieving that crispy exterior. Not preheating the iron sufficiently may result in your waffles being undercooked or sticking to the iron. Each iron varies, so be sure to follow the manufacturer's instructions.
Sifting Dry Ingredients: Don't rush this process. Sifting helps aerate the flour and fully integrate the leavening agents (baking powder and baking soda), which promotes even cooking and a fluffy texture.
Mixing Batter: In step 6, it's crucial to not overmix. Overmixing develops gluten, leading to tougher waffles. A slightly lumpy batter is perfectly fine and will yield tender waffles.
Main Course: Eggs Benedict (United States): This is a traditional American brunch dish that consists of poached eggs, Canadian bacon, and hollandaise sauce, served on an English muffin. The richness of the dish would pair well with the tanginess of the buttermilk waffles.
Side Dish: Maple Bacon (Canada): Crisp, salty-sweet maple bacon is a perfect pairing for buttermilk waffles, adding a savory element to your breakfast or brunch.
Dessert: Mixed Berry Compote (France): A compote is a simple fruit sauce cooked in a sugar syrup. This French-style compote, made with mixed berries, adds a touch of sweetness and tartness to the waffles, making for a delicious combination.
Starter: Fruit Salad (International): A simple and refreshing fruit salad would offer a fresh, tangy contrast to the rich buttermilk waffles. This could include a mix of seasonal fruits, such as melons, berries, and citrus fruits.
Main Course: Scrambled Eggs (International): Fluffy scrambled eggs are a classic breakfast dish that would complement the waffles wonderfully. You could add some herbs or cheese for extra flavor.
Cake: Lemon Poppy Seed Cake (United Kingdom): A tangy, sweet, and slightly crunchy lemon poppy seed cake would be a lovely follow-up to a buttermilk waffle breakfast. The tartness of the lemon would complement the richness of the waffles.
Drink: Café au Lait (France): A traditional French coffee drink made with equal parts steamed milk and freshly brewed coffee. This would make for a great beverage to sip on while enjoying your waffles, with the bitterness of the coffee balancing out the sweetness of any toppings on the waffles.
Breakfast: Buttermilk Pancakes (United States): Similar to waffles, buttermilk pancakes are another beloved American breakfast dish. They are light, fluffy, and have a slight tanginess from the buttermilk. Top them with syrup, fresh fruit, or a dusting of powdered sugar for a sweet start to your day.
Dessert: Queen of Puddings (United Kingdom): This is a traditional British dessert made with breadcrumbs, milk, eggs, sugar, and usually finished with a layer of meringue. You could replace regular milk with buttermilk for an added tang, which balances well with the sweetness of the meringue.
Side dish: Southern Buttermilk Biscuits (United States): These flaky, buttery biscuits are a staple in Southern US cuisine. They make for a great side dish with soups, stews or as part of a breakfast spread.
Main dish: Savory Buttermilk Crepes (France): Unlike the sweet crepes commonly served with Nutella or jam, these savory ones could be filled with cheese, ham, and eggs, or any other savory ingredients of your liking.
Dessert: Buttermilk Panna Cotta (Italy): Panna cotta is a silky smooth dessert that's traditionally made with cream and sugar. Here, you could use buttermilk to give it a subtle tangy flavor, pairing beautifully with a sweet fruit compote on top.
Dessert: Buttermilk Pie (United States): This is a classic American dessert, particularly in the Southern states. The filling is a mixture of buttermilk, sugar, eggs, and flour, resulting in a custardy texture that's both tangy and sweet.
Bread: Irish Soda Bread (Ireland): This classic Irish bread uses buttermilk, flour, and baking soda as its main ingredients. It's simple to make and is the perfect accompaniment to a hearty stew or soup.
Buttermilk Waffles, the tender and easy kind, the kind that has won hearts across the United States. This Tender and Easy Buttermilk Waffles is more than just a breakfast item. It is a symbol of American home cooking, an embodiment of comfort food,
The story of the waffle in America dates back to the 1620s, with its arrival via Dutch immigrants in New Netherlands (modern-day New York). But, the delightful, fluffy, buttermilk variant took some more time to find its place in the gastronomic landscape. It was the South, with its age-old tradition of using buttermilk in baking, that popularized buttermilk waffles. However, tracing the original creator of this recipe is a bit like trying to find a needle in a haystack, given its deeply-rooted presence in American homes.
What we can confirm is that buttermilk waffles gained considerable traction during the 19th century. Their popularity rose hand in hand with the invention and subsequent domestication of the waffle iron. This tool became a game-changer, providing a quick and easy way to make these breakfast staples at home, and buttermilk waffles were one of the recipes that soared in popularity as a result.
The cultural significance of buttermilk waffles is as deep as the grooves of the waffles themselves. In the South, they became a staple, often served with fried chicken, a culinary pairing that has since been exported nationwide and beyond. Buttermilk waffles also became a comfort food, representing the warmth of a family breakfast, and the love that goes into making a home-cooked meal.
Through the 20th century and into the 21st, the Tender and Easy Buttermilk Waffles recipe has stood the test of time. It remains a beloved breakfast dish, celebrated not just in homes, but also in diners and high-end brunch spots, often topped with a wild assortment of garnishes, from the traditional maple syrup and butter to the more extravagant whipped cream and fresh fruits.
Whipped Egg Whites: For extra fluffy waffles, separate the egg yolk and the egg white. Whisk the egg white into a stiff peak before gently folding it into the batter at the last step. This would create a light and airy texture in your waffles.
Buttermilk Substitute: If you want a dairy-free version of buttermilk, combine almond milk with a teaspoon of vinegar or lemon juice, and let it sit for about 10 minutes. The acid will curdle the milk and give it the tang of buttermilk.
Alternative Sweeteners: Experiment with alternative sweeteners in place of white sugar. For instance, brown sugar or coconut sugar can provide a deeper, more caramel-like sweetness, while maple syrup or honey can give a more complex, nuanced flavor.
Brown Butter: Browning the butter before adding it to the wet mixture can add a layer of depth and a nutty flavor to the waffles. Simply heat the butter in a pan until it starts to brown and smells nutty before using it.
Savory Twist: Try a savory version of these waffles by adding ingredients like cheese, herbs, or bacon bits to the batter. These would be a great base for a fried chicken and waffle dish or can be used in place of bread in a sandwich.
Waffle Iron Techniques: Try using a waffle iron with a deeper grid pattern to produce waffles with more crispy surface area. Some chefs prefer Belgian waffle irons for this reason.
6 to 48 Waffles
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4 cups Low-Fat Buttermilk
4 cups All-Purpose Flour
4 large Eggs
0.66 cup Melted Butter
4 tablespoons White Sugar
4 teaspoons Baking Powder
2 teaspoons Baking Soda
2 teaspoons Vanilla Extract
1 teaspoon Salt
01 - Preheat your waffle iron. Follow the instructions provided by the manufacturer on how to properly preheat it.
02 - Now, it's time to prepare your dry ingredients. In a large bowl, sift together the Flour, Sugar, Baking Powder, Baking Soda, and Salt. Once mixed, set this bowl aside as we will be using it in Step 6.
03 - Grab another bowl, and pour in your Buttermilk and Butter, and whisk together until they're fully combined.
04 - Crack your Eggs into the Buttermilk and Butter mixture. Make sure you whisk the mixture well after each addition, ensuring the Eggs are fully incorporated.
05 - Pour in the Vanilla Extract and mix well. The vanilla will give your waffles a delightful aroma and subtle sweetness.
06 - Time to unite your wet and dry ingredients. Gradually mix your Buttermilk mixture into the bowl containing the sifted Flour mixture (from Step 2). Stir only until just combined; it's alright if the batter is a bit lumpy. Overmixing can lead to tough waffles.
07 - Now, cook your waffles. Carefully pour enough of your freshly-made batter into your preheated waffle iron, leaving about a 1/2 inch space from the edge. This prevents any overflow when you close the iron.
08 - Allow the Waffles to cook until they're a beautiful golden brown color. The waffle iron will stop releasing steam, typically around 3 to 5 minutes, which is a good indicator that your waffles are ready.
09 - Once cooked, use a fork or a spatula to gently lift your Waffle out of the iron. Be careful as the iron is hot. And voila! Enjoy your tender and delicious homemade Buttermilk Waffles. Serve them hot with your favorite toppings. Enjoy!
Buttermilk Substitution: If you don't have buttermilk on hand, you can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for about 5 minutes until it curdles slightly. This homemade version won't be as thick as the store-bought buttermilk but will work perfectly fine in this recipe.
Serving Suggestions: Waffles can be served with a variety of toppings like maple syrup, whipped cream, fresh fruits, chocolate chips, or even savory toppings for a twist.
Storing Leftovers: If you have leftover waffles, let them cool completely and then store them in an airtight container. They will keep in the refrigerator for 2-3 days or in the freezer for up to 2 months.
Reheating Waffles: Waffles can be easily reheated in a toaster or in an oven preheated to 350°F (175°C) until they're hot and crispy. If reheating frozen waffles, there's no need to thaw them beforehand.
Make-Ahead Waffles: You can prepare the batter the night before and store it in the refrigerator. In the morning, give it a quick stir before cooking your waffles.
Freezing Waffles: For freezing, place cooled waffles in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. This way, the waffles won't stick together and you can easily grab as many as you need.
Vegan/Dairy-free option: For a vegan or dairy-free option, use a plant-based milk with a tablespoon of vinegar to make vegan "buttermilk". Replace the egg with a vegan egg substitute, and use a dairy-free butter substitute or oil.
( Per Portion )
|250 kcal (12.5%)|
|Total Carbohydrate||35g (27%)|
|Saturated Fat||3.5g (18%)|
|Polyunsaturated Fat||1g (6%)|
|Monounsaturated Fat||2g (13%)|
|250 IU (10%)|
Vitamin B1 (Thiamin)
|Vitamin B2 (Riboflavin)||0.2mg (15%)|
|Vitamin B3 (Niacin)||2mg (12.5%)|
|Vitamin B5 (Pantothenic Acid)||0.5mg (10%)|
|Vitamin B6||0.05mg (4%)|
|Vitamin B7 (Biotin)||3mcg (10%)|
|Vitamin B9 (Folate)||20mcg (5%)|
|Vitamin B12||0.2mcg (8%)|
|Vitamin C||1mg (2%)|
|Vitamin D||20 IU (5%)|
|Vitamin E||1mg (7%)|
|Vitamin K||2mcg (2%)|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is available for all ingredients in this recipe. Amount is based on available nutrient data collected from all over the internet.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
|Written by: Uncut Recipes||Disclaimer|