Best Buttermilk Waffles Recipe
This is our best buttermilk waffles recipe! These light and crispy waffles are healthier and so easy to make! Made with whole wheat flour and refined sugar free, these homemade waffles store well in the freezer.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 servings
- 1 cup white whole wheat flour
- ½ cup all purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups buttermilk* store-bought or see how to make buttermilk
- ¾ cup milk whole milk is best
- 1 tablespoon pure maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter melted and cooled slightly
Preheat waffle iron.
In a large bowl, whisk together both flours, cornstarch, baking powder, baking soda and salt.
Crack the eggs into a medium bowl or large liquid measuring cup and whisk to break them up. Add the buttermilk, milk, maple syrup (or honey), and vanilla. Whisk to combine. Slowly whisk in the melted butter.
Pour the wet ingredients into the dry and whisk until just combined.
Cook waffles according to manufacturer’s instructions, until crisp and golden. Serve immediately or keep warm in a 200 degree F oven (on a cooling rack placed on a baking sheet) while you cook the rest of the waffles.
*You may substitute 2 cups whole milk in place of the buttermilk and milk.
Waffles freeze well. Let cool completely on a cooling rack. Store airtight in the freezer for up to 3 months.
Serving: 1/6 of recipe | Calories: 274kcal | Carbohydrates: 34g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 88mg | Sodium: 535mg | Fiber: 3g | Sugar: 7g
Nutrition information is only an estimate.
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