I waffled about this for a while

Buttermilk Waffles

I’ve been on a mission for the perfect waffle. I seriously started to ask myself if they existed. I know, real world problems! But waffle worries are a nice escape from real life worries. I like to give Youngest a good breakfast before sending him off to school. I’ve been buying frozen waffles since the beginning of time, but I needed a change. First of all, I need two boxes to get me through the week and that takes more freezer space than I like to lose. Secondly, they don’t taste that great but are so handy.

The first step towards the perfect waffle was a new waffle iron. I have a Belgium waffle iron but Belgium waffles are just TOO.MUCH. waffle. I enjoyed them for years, but for a 6:00 a.m. breakfast, they are just too much. So, after visiting a few box stores I found a decent inexpensive waffle iron.

The second step was to find a good recipe. I had one from Nana that was good but I wanted something that used buttermilk. After some searching online, I found a Martha Stewart recipe. It’s a good thing.


8 tablespoons melted, unsalted butter
2 cups of flour
¼ cup packed light brown sugar
1 tsp. baking soda
1 ½ tsp. baking powder
½ tsp. ground cinnamon
½ tsp. salt
3 large eggs, separated, room temperature
2 cups buttermilk, room temperature
1 tsp. vanilla extract


1. Heat waffle iron and then grease. I used Pam spray. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon and salt. I did not sift and the world did not end.
2. In a separate bowl, whisk together egg yolks, buttermilk, cooled melted butter and vanilla. Pour into dry mixture and combine.
3. In a medium bowl, beat egg white until stiff but not dry. Fold white into batter.
4. Lade manufacturer recommended amount of batter onto waffle iron. Close lid, and bake according to manufacture directions, usually 3 to 5 minutes, until no steam emerges from waffle iron. I usually take a peak. I don’t like them too browned.
5. Transfer cooked waffle to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.

I made these on a weekday, which does take some planning. The wonderful part of this recipe is that the waffles freeze well. I put them on a cookie sheet and flash froze them for about a half hour so they wouldn’t stick together. Then I put them in a freezer bag. Tomorrow, they will be either microwaved or lightly toasted.
I serve them with either warmed maple syrup or honey, with a side of bacon. Everything is better with bacon!

I didn’t take a picture because, frankly, we all know what waffles look like. Luckily, Martha did. Please note how adorable waffles are in a towel-lined wooden box. Not happening at my house! Waffles are for eatin’!

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