An easy recipe that takes just a few minutes of prep for the best, family favourite, breakfast – everyone will be back for seconds! Great to freeze and pop in the toaster for busy mornings!
I’m not gonna lie, I love my mom’s buttermilk waffles so much you’ll never catch me eating them with any type of topping, I love them plain – straight off the press. I find when I add toppings it takes away from the flavour, I know I’m a weirdo. Everyone I make these for reach for the maple syrup, fresh fruits, peanut butter and Nutella.
I haven’t always eaten these bad boys plain, when mom used to make these for my brother and I, I would always take advantage of the opportunity to lather on Nutella and top with plain yogurt. It was safe to say I was a Nutella feen back then. Now that I am older, and understand nutrition a little more, I find that adds way too many calories as this is already pretty dense on it’s own AND I prefer them plain weirdly enough!
Buttermilk Waffle Recipe Tips
- Don’t over-mix! If your batter is too well-combined, your waffles will be rubbery, not light and fluffy. If there are a few lumps in your batter, that’s okay.
- Bring to full heat between batches. Nothing’s worse than a waffle that isn’t perfectly cooked, so make sure to let your waffle maker come to full heat each time you’re ready to pour in new batter
- Be mindful of your timing. Each waffle takes about 6 minutes to cook in my waffle maker and another 2 minutes for the waffle maker to come to full heat again. So, if you are feeding a crowd make sure to start these with plenty of time to pump out the waffles!
- Waffles are best when made to order, but baked waffles may be kept warm in a 200°F (93.3 C) oven. Place them in a baking pan or loosely cover in foil while in the oven. Waffles wrapped in foil may lose their crispiness.
- Baked waffles freeze well! Allow to cool completely, then place in plastic food storage bag. Use wax paper to keep waffles separated. Reheat in a toaster or toaster oven when ready to eat.
Let me know how this buttermilk waffle recipe turns out for you in the comments – I love them, and I hope you do too!
More Healthy Breakfast Recipes
If you love these buttermilk waffles, check out this post (coming soon) for more healthy breakfast ideas, or try one of these favourite breakfast recipes next:
- Anabolic French toast (coming soon)
- Overnight protein oats (coming soon)
- Gluten-free protein pancakes (coming soon)
Mom’s Buttermilk Waffles
Ingredients
- 1 cup All-Purpose Unbleached Flour
- ½ cup Oat Flour
- ½ tbsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Salt
- 1⅔ cup Light Buttermilk 1%
- ¾ stick or 90 mL Unsalted Butter melted
- 2 large brown Eggs
Instructions
- Preheat waffle maker, add and mix all dry ingredients in a mixing bowl with a whisk. This ensures no baking powder or baking soda clumps in your batter.
- Beat the eggs before adding them with the other wet ingredients into the mixing bowl with the dry ingredients. Still using the whisk, stir to combine but do not over mix. A few small clumps is okay.
- Depending on your waffle iron, I use one cup of the batter per batch of waffles. Fill preheated waffle maker at the center and close until cooked. Allow waffle maker to reach full heat between waffle batches or you will not get crispy, perfectly cooked waffles.