Know what’s on your plate
Buttermilk waffle
Calories & nutrition facts
frozen, ready-to-heat
Nutrition facts
Per 100 g% DV- Calories 273 kcal —
- Protein 6.6 g 13%
- Carbohydrate 39 g 14%
- Fat 9.2 g 12%
- Saturated fat 1.9 g 9%
- Fibre 2.2 g 8%
- Sugars 4.3 g —
- Sodium 621 mg 27%
- Cholesterol 15 mg 5%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 401 µg 45%
- Vitamin C 0 mg 0%
- Vitamin E 0.62 mg 4%
- Vitamin K 10.5 µg 9%
- Thiamin (B1) 0.5 mg 42%
- Riboflavin (B2) 0.67 mg 51%
- Niacin (B3) 6.7 mg 42%
- Pantothenic acid (B5) 0.24 mg 5%
- Vitamin B6 0.97 mg 57%
- Folate (B9) 63 µg 16%
- Vitamin B12 2.9 µg 119%
Minerals
- Calcium 279 mg 21%
- Iron 6 mg 34%
- Magnesium 19 mg 5%
- Phosphorus 388 mg 31%
- Potassium 126 mg 3%
- Zinc 0.48 mg 4%
- Copper 0.04 mg 4%
- Manganese 0.22 mg 9%
- Selenium 9.5 µg 17%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 273 | 6.6 g | 39 g | 9.2 g |
| 1 × waffle, square | 39 g | 106 | 2.6 g | 15 g | 3.6 g |
| 1 × waffle, round | 38 g | 104 | 2.5 g | 15 g | 3.5 g |
| 2 × waffle, square | 78 g | 213 | 5.1 g | 30 g | 7.2 g |
| ½ × waffle, square | 19.5 g | 53 | 1.3 g | 7.6 g | 1.8 g |
| 3 × waffle, square | 117 g | 319 | 7.7 g | 46 g | 11 g |
| 4 × waffle, square | 156 g | 426 | 10 g | 61 g | 14 g |
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Questions about Buttermilk waffle
How do you keep buttermilk waffles crisp?
Cook them until golden, then put them in a single layer on a wire rack rather than stacking them, which traps steam. If you’re making a batch, keep the waffles warm on a rack in a low oven at about 100 °C.
Can you freeze buttermilk waffles?
Yes. Cool them completely, freeze them in a single layer, then transfer them to a sealed bag; they keep well for about two months. Toast them from frozen until hot and crisp, or reheat them on a rack in a 180 °C oven for around 8–10 minutes.
How do you reheat a buttermilk waffle without making it soggy?
Use a toaster for a quick reheat, or place it on a wire rack in a 180 °C oven for about 5–8 minutes. Avoid the microwave, which tends to make the waffle soft.
What can you serve with buttermilk waffles?
Try fresh berries and yoghurt, or serve them with scrambled eggs and grilled tomatoes for a savoury meal. Maple syrup is a familiar topping; crisp bacon or fried chicken also works well with the waffle’s lightly tangy flavour.
Can you use ordinary milk instead of buttermilk in waffle batter?
You can, but the waffles will lose some of their tang and may be less tender. To imitate buttermilk, stir a tablespoon of lemon juice or vinegar into 250 ml of milk and leave it for 5–10 minutes before using.
Why put buttermilk in waffle batter?
Its acidity gives the batter a gentle tang and reacts with bicarbonate of soda to help the waffles rise. It also contributes to a tender crumb, while a hot, well-preheated waffle iron helps the outside turn crisp.
Can you make waffle batter the night before?
It’s better to mix it shortly before cooking: raising agents start working once the wet and dry ingredients meet, so batter left overnight can produce flatter waffles. If you need to prepare ahead, mix the dry ingredients and wet ingredients separately, refrigerate the wet mixture, then combine them just before cooking.
Source: USDA FoodData Central 167516 · per 100 g · carbohydrate per EU label, fibre excluded
