Buttermilk waffles are easy to make! The biggest difference between pancakes and waffles is that the eggs are separated and the whites are beaten until stiff and foamy, creating the crisp edges that differentiate it from fluffy pancakes.
Buttermilk Waffles Recipe
Yes, you can make buttermilk so there's no reason to not have crisp waffles every morning.
Ingredients
Buttermilk Waffles Ingredients
- 1 1/2 cups fresh milk
- 2 tablespoons Vinegar
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon Salt
- 1 1/4 teaspoons Baking soda
- 2 large eggs separated
- 1/3 Cup canola oil plus more to grease
- maple or pancake syrup to serve
- Butter to serve
Instructions
- In a medium bowl, combine milk and vinegar; stir. Set aside for about 5 minutes or until curdled. Preheat waffle maker.
- In a large bowl, whisk together flour, sugar, salt, and baking soda. Make a well in the center. Add egg yolks, canola oil, and milk mixture. Whisk together until just mixed. Set aside.
- In another large bowl using a clean whisk, whisk egg whites until stiff peaks. Fold half into the flour mixture until just mixed. Fold the remaining whites just until mixed. Set aside.
- Lightly oil the waffle maker. Ladle about 1/2 cup batter onto each waffle plate. Close and let cook until almost no steam esceapes from the waffle maker. Open and remove browed waffles from the maker. Repeat with remaining batter. Serve immediately with butter and pancake syrup.
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