Buttermilk Waffles
Prep time
Cook time
Total time
Serves: 5
  • 1 ½ cups all-purpose flour
  • ¼ cup sugar
  • ¼ cup cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cup low fat buttermilk
  • 2 large eggs
  • ½ cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • *non stick spray (I used bakers spray, and I wish I had used regular pam. I think it prevented the waffles from getting as crispy because its general used for cakes etc.)
  1. In a medium sized bowl, mix together the dry ingredients.
  2. In a separate bowl, combine the buttermilk, cooled butter, and vanilla and mix. Then add the eggs. (I suggest adding the eggs last because personally I didn't let my butter cool enough the first time and I thought the eggs might have cooked a little, so I had to start over) The butter might look weird in the milk if you don't let it cool enough (like form tiny clumps) but this isn't a big deal. It doesn't make a difference in the end result.
  3. Add the wet ingredients to the dry and whisk until just combined. Pour about ¾ of a cup of batter into the waffle iron and cook to your preference. (amount of batter my vary depending on the size of your iron so place a tray or towel under for easy cleanup)
Recipe by A Sue Chef at http://www.asuechef.com/buttermilk-waffles/