Buttermilk Waffles

As I think I’ve mentioned, breakfast is a favorite meal at our house.  We often eat breakfast for lunch or especially dinner.

Almost always, my husband is in charge.

This week I decided to take over with homemade waffles.  (Not Bisquick – which is usually my breakfast stand-by.  Seriously, whoever invented it should be given a medal.  It’s amazing stuff.)

I guess if I were honest I should mention I was going to use the mix, but Hubby was having none of that.  Apparently his expectations have risen.  Darn side effect of good cooking!

Anyhow, thought this would be a great experiment to see if there truly was a difference between a ready-made mix and a little homemade magic.

The Recipe:

Buttermilk Waffles, adapted from Cooks Illustrated, May/June 2010

2 c all-purpose flour

1 T sugar

1/2 c dried buttermilk powder (honestly didn’t know this even existed)

1/2 t baking soda

1/2 c sour cream

2 large eggs

1/4 t vanilla extract

1/4 c vegetable oil

1 1/4 c club soda

1.  Adjust oven rack to middle position and heat oven to 250 degrees.  Set wire rack in rimmed cookie sheet and place baking sheet in oven.  Whisk flour, sugar, salt, buttermilk powder, and baking soda in large bowl to combine.  Whisk sour cream, eggs, vanilla, and oil in medium bowl to combine.  Gently stir club soda into wet ingredients.  Make well in center of dry ingredients and pour in wet ingredients.  Using a rubber spatula, gently stir until just combined.  Batter should remain slightly lumpy with streaks of flour.

2.  Heat waffle iron and bake waffles according to manufacturer’s instructions (Ours is pretty idiot-proof.  It has a light that goes off when the waffle is ready.  I love this.)  Transfer waffles to rack in warm oven and hold for up to 10 minutes before serving.

The Results:

Yeah, I was kinda schooled with this recipe.  It kicked Bisquick’s tooshy.  A lot.

One of my only questions or unsure parts is the whole “stir until gently combined.”  I really, really, wanted everything mixed all the way.  It was so hard to just leave it with streaks.  But, somehow, I persevered.

See, I took a pic to prove it.

Other than that little issue (which is totally mine), it was a piece of cake.  And it was divine. 

Light, crunchy outside.  Perfectly chewy inside.  The flavor was just like a diner waffle – but better.  I don’t think I’ll ever be able to go back.

And we served it with some of Hubby’s strawberry sauce made from fresh berries from our own garden. 

Life is good.

8 thoughts on “Buttermilk Waffles

  1. I am so happy to read about your adventures (yes, not misadventures) in the kitchen – makes me smile from ear to ear. Especially when you can tell that the homemade version of something tastes SO much better than the packet stuff…
    I always cook from scratch but focus on easy recipes that are fun to make and guarantee delicious results. And the kids love to get involved too! Well done!
    PS I want some waffles now…


  2. Oh my goodness. It’s one in the morning, and I should be going to bed, but instead I’m looking at your delicious food and my stomach is grumbling – because, well, there’s NOTHING better than waffles! I (surprisingly!) have all the ingredients for this, and will totally be making it in the morning!


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