On Sunday mornings, I almost always make a special American breakfast for my family. Fluffy, Belgian-style Buttermilk Waffles are definitely one of everybody’s favorites!
Here is how my daughter likes to eat her waffles: with powdered sugar and applesauce. Just like the ones at the Christmas market downtown! Butter and maple syrup also go great with these.
This is one time I make an exception to taking the easy way out. It is definitely worth the effort of separating the eggs and beating the egg whites to incorporate more air into the batter, making these waffles extra light and airy on the inside. The butter in the batter makes them crispy on the outside. To make these a little healthier, I replaced some of the white flour with whole-grain flour, but not enough to affect the flavor or texture!
Buttermilk Waffles
Ingredients
- 5 eggs separated
- 1 ¾ cup (250 g) all-purpose flour
- 1 cup (140 g) whole-wheat or spelt flour
- 2 ¼ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ¼ cup (50 g) granulated sugar
- 2 2/3 cups (645 ml) buttermilk
- ½ cup (112 g) butter, melted
- 1 teaspoon vanilla extract
Instructions
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Separate the eggs and beat the egg whites until stiff peaks form.
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In a large mixing bowl, whisk together the flours, baking powder, baking soda and salt. In another bowl, whisk together the egg yolks, sugar, buttermilk, melted butter and vanilla extract. Add the buttermilk mixture to the flour mixture and whisk together just until combined. Fold in the beaten egg whites.
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Lightly oil waffle iron top and bottom. Heat waffle iron to medium-high. Cook the waffles in the waffle iron until golden brown. If desired, waffles can be kept warm in an oven heated to 200°F (95°C).
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Serve warm. Keep leftover waffles in the refrigerator for up to two days or in the freezer for up to one month.
Recipe Notes
This is a big batch that makes enough for 12 double waffles (5 1/2 x 7 inches ea. or 14 x 17 cm) or for 6-8 people for breakfast.
Recipe adapted from Sally's Baking Addiction.
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