Description
These Fluffy Buttermilk Waffles are light, tender, and perfectly crisp on the outside, made with simple ingredients like all-purpose flour, buttermilk, and whipped egg whites. Ideal for a weekend breakfast or brunch, they’re easy to prepare and versatile enough to top with berries, syrup, or any toppings you love.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs, separated
- 1 1/2 cups low fat buttermilk
- 3 tablespoons oil
- 1 teaspoon vanilla extract
Toppings (optional)
- Berries, syrup, or any toppings you love!
Instructions
- Mix the dry ingredients: Add the flour, sugar, baking powder, and salt to a bowl. Stir very well until evenly combined to ensure a uniform batter.
- Mix the wet ingredients: In a large measuring jug, whisk together the egg yolks, buttermilk, oil, and vanilla extract until the mixture is smooth and well blended.
- Beat the egg whites: Using electric beaters, beat the egg whites in a clean bowl until stiff peaks form, meaning the egg whites hold their shape firmly and won’t fall out when the bowl is turned upside down.
- Make the batter: Pour the wet ingredients into the dry ingredients bowl and stir just until combined; the batter will be slightly lumpy which is fine. Gently fold in the beaten egg whites until just incorporated to keep the waffles light and fluffy without overmixing.
- Bake waffles: Preheat your waffle iron to medium-high heat and lightly grease it. Use about 1/4 cup of batter per waffle (a cookie scoop helps) and cook according to the manufacturer’s instructions until the waffles are golden brown and crisp.
- Serve: Enjoy the waffles hot straight from the waffle iron for the best crispy texture. Top with your favorite berries, syrup, or any other toppings you desire.
Notes
- Do not overmix the batter once the egg whites are folded in to keep waffles fluffy.
- Use a clean bowl to beat egg whites to ensure they whip properly.
- If you don’t have low-fat buttermilk, make a substitute by adding 1 1/2 tablespoons of lemon juice or white vinegar to 1 1/2 cups of milk, let it sit for 5 minutes, then use.
- For crispier waffles, cook slightly longer but avoid burning.
- Waffles are best enjoyed immediately but can be kept warm in a low oven for a short period.
