Tired of dense, lackluster waffles that leave you feeling weighed down? Say goodbye to those sad, soggy mornings and hello to the fluffiest, most delightful buttermilk waffles you’ve ever tasted! With just a few simple ingredients and a foolproof technique, you’ll be whipping up light-as-air breakfast perfection in no time.
These golden beauties are the epitome of weekend indulgence, crispy on the outside and deliciously tender on the inside. Imagine cutting into a towering stack, releasing a burst of steam and that unmistakable aroma of buttermilk and vanilla. It’s a sensory experience that will have you coming back for more, waffle after waffle.
The secret to these heavenly waffles lies in the combination of buttermilk, which adds a delightful tang and helps create an incredibly light and airy texture, and the gentle folding technique that prevents over-mixing and preserves those precious pockets of air. Follow the simple steps below, and you’ll be rewarded with waffles so fluffy, they’ll practically float off your plate!
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, separated
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions:
1. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
2. In a separate bowl, beat the egg yolks, buttermilk, melted butter, sugar, and vanilla until well combined.
3. In another bowl, beat the egg whites with an electric mixer until stiff peaks form.
4. Pour the buttermilk mixture into the dry ingredients and stir gently until just combined (do not overmix).
5. Gently fold in the beaten egg whites, being careful not to deflate them.
6. Preheat your waffle iron and lightly grease it if needed.
7. Pour the batter onto the hot waffle iron and cook until golden brown and crispy on the outside.
8. Serve immediately, topped with your favorite syrup, fresh fruit, or a pat of butter.
