Description

These Fluffy Buttermilk Waffles are a classic breakfast favorite characterized by a light and airy texture achieved by folding beaten egg whites into the batter. Made with all-purpose flour, buttermilk, and a touch of vanilla, these waffles are perfectly crisp on the outside and tender inside. Serve them warm with berries, syrup, or your favorite toppings for a delightful morning treat.

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

berries, syrup, or any toppings you love

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Instructions

Mix the dry ingredients: Add the flour, sugar, baking powder, and salt to a bowl. Stir very well until evenly mixed to ensure the leavening is distributed throughout.
Mix the wet ingredients: Separate the eggs carefully. In a large measuring jug, whisk together the egg yolks, buttermilk, oil, and vanilla extract until the mixture is smooth and homogenous.
Beat the egg whites: In a clean bowl, use electric beaters to whip the egg whites until stiff peaks form. The peaks should hold firm when the bowl is inverted gently, indicating the whites are properly aerated.
Make the batter: Pour the wet ingredients into the bowl containing the dry ingredients and stir just enough to combine. Then fold in the beaten egg whites gently using a spatula until just incorporated. Avoid overmixing to keep the batter light and fluffy.
Bake waffles: Preheat your waffle iron to medium-high heat and lightly grease it. Use about 1/4 cup of batter per waffle, scooping with a cookie scoop or spoon to minimize mess. Cook according to your waffle iron’s instructions until waffles are golden and crisp.
Serve: Remove waffles as soon as cooked and serve immediately while hot and crispy. Add berries, syrup, or your favorite toppings for the perfect breakfast.

Notes

Be sure to separate the eggs carefully to ensure good volume when beating the egg whites.
Gently folding in the egg whites preserves the airiness and yields fluffy waffles.
You can substitute buttermilk with milk plus a tablespoon of lemon juice or vinegar if needed.
Lightly grease the waffle iron before each batch to prevent sticking.
Serve waffles immediately for the best texture and crispness.
Leftover waffles can be frozen and reheated in a toaster or oven for convenience.