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Buttermilk Waffles

About 5 Waffles
Author The Food Nanny


  • 1 3/4 cups All Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs separated
  • 2 1/4 cups buttermilk see note
  • 1/2 cup canola oil


  1. Coat the waffle iron grids with cooking spray and preheat the iron according to the manufacture's instructions.
  2. Sift the flour, baking powder, baking soda, and salt onto a square of wax paper (or mix in a bowl). set aside.
  3. In a medium bowl beat the egg whites with an electric mixer until stiff. Set aside.
  4. In a large bowl, beat the egg yolks with a fork. whisk in the buttermilk and oil. Add the flour mixture and stir just until the large lumps disappear. Fold in the egg whites.
  5. Pour 1 cup batter (or the amount recommended by your waffle iron's manufacture) evenly onto the preheated grid. Close the lid and bake until crisp and golden brown. following manufactures instructions. (Leftover batter can be stored in refrigerator for 1 to 2 days.)
  6. Serve with butter and syrup or other toppings as desired.
  7. Note: If you do not have buttermilk, make sour milk by measuring 2 tablepsoons of lemon juice or vinegar into a 4-cup glass measuring cup. Add regular milk to make 2 1/4 cups. Stir. Let stand 5 minutes.
  8. Bacon Buttermilk Waffles: Fry 1/2 pound of bacon over medium heat until crisp. Drain well on paper towels. Crumble the bacon and add to the waffle batter before adding the egg whites. Bake as usual. The bacon really dresses up the buttermilk waffles. I am famous for these. We have had wedding breakfasts and served these waffles right off the waffle iron (using more than one iron.)
  9. Basic Waffles: Substitute regular milk for the buttermilk, increase the baking powder to 1 tablespoon, and omit the baking soda.
  10. Happy Birthday Waffles: Explained above.