TENDER AND EASY BUTTERMILK WAFFLES
An easy waffle recipe that results in a nice crisp outside, and tender middle waffle. I love the results this gives while not having to separate the eggs and take time to whip egg whites! These will also reheat in the toaster for a quick work day breakfast.
Provided by Diana Perry
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 40.5 g, Cholesterol 92.4 mg, Fat 13 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 7.5 g, Sodium 748.7 mg, Sugar 8.4 g
FLUFFY AND CRISP BUTTERMILK WAFFLES
These classic buttermilk waffles are easy to make and come out fluffy and crisp each and every time. It's a must-have recipe for turning an ordinary morning into something extra-special.
Provided by Michelle
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.
- In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!
- Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter according to the manufacturer's instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag and stored in the refrigerator for 2 days or in the freezer for up to 1 month.
Nutrition Facts : Calories 423 kcal, Carbohydrate 43 g, Protein 9 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 123 mg, Sodium 802 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
THE VERY BEST CRISPY WAFFLES
If you're a fan of crispy waffles, these are the best waffles in existence. They come out beautifully golden with a crispy, crunchy exterior and light and fluffy insides every time.
Provided by Tracy
Categories Breakfast
Time 55m
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together flour, corn starch, sugar, baking powder, baking soda, and salt.
- Make a shallow well in the dry ingredients and add buttermilk, vegetable oil, egg, and vanilla, and stir together until just combined.
- Allow batter to sit for 30 minutes.
- Preheat oven to 200°F and set a baking sheet inside to place the waffle(s) on after cooking to keep warm while you cook the rest of the batter.*
- Preheat waffle iron and cook batter according to your iron's instructions*, typically 4 to 6 minutes per waffle, until waffle is nicely golden and has mostly stopped releasing steam. Waffle may not initially seem crispy to the touch, but will crisp up out of the waffle maker.
- Top with melted butter and syrup if desired, and enjoy!
Nutrition Facts : Calories 637 kcal, ServingSize 1 serving
WAFFLES FOR TWO
Make and share this Waffles for Two recipe from Food.com.
Provided by eclairekat
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat waffle iron.
- Combine the flour, sugar, baking powder, and salt in a large bowl.
- Whisk the milk, eggs, butter, and vanilla in another bowl.
- Whisk the milk mixture into the dry ingredients just until the dry ingredients are moistened (lumps are OK!).
- Pour about 1 cup (half the batter) into the center of your waffle iron. Bake according to your waffle iron until they are the crispness you enjoy.
Nutrition Facts : Calories 435.5, Fat 9, SaturatedFat 4.7, Cholesterol 110.4, Sodium 568.9, Carbohydrate 73.9, Fiber 1.9, Sugar 19.2, Protein 13.9
BUTTERMILK WAFFLES FOR TWO RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Whisk flour, buttermilk powder, sugar, salt and baking soda together in large bowl. Whisk sour cream, egg, oil and vanilla together in medium bowl, then gently stir in seltzer. Make well in center of dry ingredients, add seltzer mixture to well, and stir gently with rubber spatula until just combined. (Batter will be lumpy with a few spots of dry flour; do not over mix.) Heat waffle iron and bake waffles according to manufacturer's instructions (use about 1/3 cup batter for 7-inch round iron). Serve with pure maple syrup.
BUTTERMILK WAFFLES
Categories Dairy Breakfast Brunch Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 (4-inch) waffles
Number Of Ingredients 10
Steps:
- Sift together flour, dried powdered buttermilk, sugar, baking powder, baking soda, and salt.
- Refrigerate this "from-scratch mix" in plastic storage bags until you're hungry for waffles. (It will keep for 1 month.)
- On a waffle morning, whisk eggs in a large bowl until blended, then whisk in water and melted butter.
- Whisk dry ingredients into liquid mixture just until smooth.
- Brush a preheated waffle iron lightly with vegetable oil and spoon batter-about 2 cups for 4 waffles-in iron, spreading quickly.
- Cook waffles according to manufacturer's instructions, transferring as cooked to rack of a preheated 250°F oven to keep warm. (If you don't intend to use the entire mix at once, divide dry-ingredient mixture into thirds and transfer to 3 sealable plastic bags to refrigerate. You will need 1 egg, 1 cup water, and 2 tablespoons melted unsalted butter for each bag.)
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