Classic Buttermilk Waffle Batter
A classic and delicious buttermilk waffle is a breakfast treat known for its light, airy texture and slight tang from the buttermilk.
🍽️ Makes 4
Ingredients
| 1½ cup | 360 ml | all-purpose flour |
| 1 tsp | 5 ml | baking powder |
| 1/2 tsp | 2.5 ml | baking soda |
| 1/2 tsp | 2.5 ml | table salt |
| 3 | large eggs, separated | |
| 2 tsp | 10 ml | granulated sugar |
| 1⅔ cup | 400 ml | buttermilk |
| 2 tbsp | 30 ml | butter, melted, or vegetable oil |
| for greasing | nonstick cooking spray |
Instructions
A classic and delicious buttermilk waffle is a breakfast treat known for its light, airy texture and slight tang from the buttermilk.
- In a large bowl, whisk together flour, baking powder, baking soda and 1/2 tsp salt.
- In a medium bowl, whisk together the egg yolks, sugar, buttermilk and butter until blended. Pour over flour mixture and stir just until smooth.
- In another medium bowl, using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form.
- Fold one-third of the egg whites into the batter until blended. Then gently fold in the remaining egg whites just until no white streaks remain.
- Continue with the stuffed waffle recipe of your choice.
Makes 3 to 4 stuffed waffles.
Tips:
- If making and serving more than one stuffed waffle, preheat oven to 200°F. Transfer cooked waffle to a wire rack on a baking sheet. Keep warm in oven until all waffles are cooked.
- Leftover waffle batter can be refrigerated in an airtight container for up to 3 days. The batter can be frozen in an airtight container for up to 3 months.