Buttermilk Waffles


Sourcefrom America's Test Kitchen, The New Best Recipe cookbook (2004)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


The secret to great waffles is thick batter, so don't expect a pourable one. The optional dash of cornmeal adds a slight crunch to the finished waffle. This recipe is Community Engagement department approved--unanimously at that!


1 cup
flour, all-purpose
1 tablespoon
1/2 teaspoon
1/4 teaspoon
baking soda
egg (large)
7/8 cup
2 tablespoons
butter, unsalted


Heat a waffle iron. Whisk the dry ingredients together in a medium bowl. Whisk the egg yolk with the buttermilk and melted butter.

Beat the egg white until it just holds a 2-inch peak.

Add the liquid ingredients to the dry ingredients in a thin, steady stream while mixing gently with a rubber spatula. (Do not add liquid faster than you can incorporate it into the batter.) Toward the end of mixing, use a folding motion to incorporate the ingredients. Gently fold the egg white into the batter.

Spread an appropriate amount of batter onto the waffle iron. Following the manufacturer's instructions, cook the waffle until golden brown 2 to 5 minutes. Serve immediately. (In a pinch, you can keep waffles warm on a wire rack in a 220-degree oven for up to 5 minutes.)


This recipe can be doubled or tripled to feed a crew. Make toaster waffles out of leftover batter--undercook the waffles a bit, cool them on a wire rack, wrap them in plastic wrap, and freeze. Then pop them in the toaster for a quick breakfast.

Variation: Sweet-Milk Waffles
If you're out of buttermilk, try this sweet-milk variation. By making your own baking powder and by cutting back on the quantity of milk, you can make a thick, quite respectable batter. The result is a waffle with a crisp crust and a moist interior.

Follow the recipe for Buttermilk Waffles, adding 1/2 teaspoon cream of tartar to the dry ingredients and substituting a scant 3/4 cup milk for the buttermilk.