Buttermilk Waffle

Ingredients

• 250 g (2 cups)plain flour
• 25 g (2 tablespoons)granulated sugar or light brown sugar
• 7.5 ml (1 1/2 teaspoons)baking powder
• 1.25 ml (1/4 teaspoon)ground cinnamon
• 2 largeeggs, separated
• 480 ml (2 cups)buttermilk
• 85 g (6 tablespoons)salted butter, melted
• 10 ml (2 teaspoons)vanilla extract

Instructions

1. 1

   Mix dry ingredients

   In a mixing bowl, combine the flour, sugar, baking powder and cinnamon.

2. 2

   Whisk wet ingredients

   In another bowl, whisk the egg yolks, then stir in the buttermilk, melted butter and vanilla extract.

3. 3

   Combine the batter

   Add the wet mixture to the dry ingredients and mix only until just combined; avoid overmixing.

4. 4

   Fold in egg whites

   In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold them into the batter.

5. 5

   Cook the waffles

   Preheat the waffle iron. Pour an appropriate amount of batter into its centre and cook until golden brown, following the manufacturer's instructions.

What are buttermilk waffles?

Waffles are a familiar American breakfast and brunch dish, cooked in a patterned iron until browned. Buttermilk adds a gentle tang and makes a soft, tender batter.

This version separates the eggs and folds in whipped whites. That extra step helps make the waffles airy while the butter encourages a rich, golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 7g protein, 42g carbs, 12g fat.

The flour and sugar provide most of the carbohydrates, while butter and egg yolks contribute much of the fat. Eggs and buttermilk supply some protein; serve with fruit and yoghurt or eggs for a more balanced breakfast plate.

Choose and measure the ingredients

Flour and sugar: Plain flour forms the structure, while either granulated or light brown sugar sweetens the batter. Measure the flour without packing it down so the mixture does not become too heavy.

Buttermilk and butter: Buttermilk brings tang and moisture; melted salted butter adds richness. Let the butter cool slightly before mixing it with the other wet ingredients.

Why separate the eggs?

Egg yolks blend into the buttermilk mixture and help bring the wet ingredients together. Whisk the whites separately until stiff peaks form, then fold them in gently.

Use a broad, light folding motion rather than stirring vigorously. Keeping as much air in the whites as possible supports a fluffy texture.

Mix for a tender texture

Combine the wet and dry mixtures only until the flour is incorporated. A few small lumps are preferable to prolonged mixing, which can make the cooked waffles less tender.

Fold in the egg whites after combining the two mixtures. Stop when they are evenly distributed, without beating the batter flat.

Watch the colour and timing

Preheat the waffle iron according to its manufacturer's instructions before adding batter. The recipe gives no fixed cooking time, so use the appliance's guidance and look for a golden-brown finish.

Avoid lifting the waffle before it has set and browned, as it may separate or tear. The amount of batter per waffle depends on the size and design of your iron.

Serve for breakfast or brunch

Serve the waffles warm, on their own or with fruit, yoghurt or a little syrup. For a more substantial plate, add eggs or another savoury side.

If cooking in batches, keep finished waffles warm while the remaining batter cooks. A wire rack helps prevent the undersides from turning soft.

Recipe notes & tips

• Preheat the waffle iron before adding the batter.
• Let melted butter cool a little before mixing it with the buttermilk.
• Beat the egg whites in a clean bowl for better volume.
• Fold the whites in gently to preserve their airiness.
• Follow your waffle iron's guidance for batter quantity and cooking.
• Place cooked waffles on a wire rack if you are making several batches.

Variations

• Brown sugar: Use brown sugar for a deeper, more caramel-like sweetness.
• Extra spice: Add a little more cinnamon for a stronger warm-spice note.
• Berry topping: Serve with fresh berries for a bright, tart contrast.
• Savoury plate: Pair with eggs for a less-sweet breakfast.
• Crisper finish: Let cooked waffles rest briefly on a wire rack rather than stacking them.

Common mistakes to avoid

• Overmixing: Stop once the flour is incorporated to help keep the waffles tender.
• Deflating the whites: Fold them in gently instead of stirring vigorously.
• Adding batter too soon: Wait until the waffle iron is preheated so the waffles cook evenly.
• Opening the iron early: Let the waffle cook until golden brown to reduce the chance of tearing.
• Stacking hot waffles: Use a wire rack so trapped steam does not soften their surfaces.

How to store

Refrigerate cooled waffles in an airtight container for up to 3 days. Reheat in a toaster or oven until warmed through; cooked waffles can also be frozen and reheated from frozen.

Frequently asked questions