The BEST Light and Crispy Buttermilk Waffles
Our ultimate buttermilk waffle has a super crispy surface, but is tender and light inside. It's not too sweet, and flavored with vanilla and optional cinnamon, this is what we make when we want an incredible brunch without a lot of work.
Servings: 6 people
Calories: 240kcal
Equipment
- 1 Belgian-style (thick) or American (thin) waffle iron
- 1 Stand mixer or handheld beater
- 1 Baking tray with a cooling rack inset
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt (for Diamond Crystal. If using Morton’s or table, use half)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon (optional)
- 2 large eggs whites and yolks separated
- 1 1/2 cups buttermilk
- 3/4 cup vegetable oil
- 1/2 cup whole milk
- 2 teaspoons vanilla paste or extract
- 1/4 teaspoon cream of tartar optional
- 2 tbsp granulated sugar
Optional Toppings
- Salted butter
- Maple syrup
- Sliced bananas
- Mixed berries
Instructions
- Preheat the oven to 200°F. Fit a cooling rack into a baking sheet and set it aside.
- In a large bowl, whisk together the flour, cornstarch, salt, baking powder, baking soda and cinnamon (if using). Whisk until combined and set aside.
- If you haven't separated your eggs yet, do it now. Mix yolks with the buttermilk, oil, milk and vanilla until combined.
- Add whites and cream of tartar (if using) to the bowl of a stand mixer fitted with the whisk attachment (or use a medium bowl and an electric beater.)
- Start mixer on medium-low until whites turn foamy, then slowly raise speed to medium-high. Once soft peaks form, gradually stream in sugar. Continue to beat until whites turn firm and glossy, about 2 to 7 minutes, depending on the power of your beater.
- Pour liquid ingredients into dry ingredients and stir with a silicone spatula until just blended (a few lumps are fine). Fold in half the beaten egg whites until incorporated to lighten the batter. Then, a little more gently, fold in the rest until fully combined, though a few small streaks of egg white are fine.
- Preheat waffle iron (Belgian or American) to the highest setting and oil it lightly. For Belgian-style, pour about a heaping cup of the batter into the preheated waffle iron (for thinner waffles, use about a 1/2 to 3/4 cup). Cook until browned and very crisp (about 5 minutes, depending on your waffle iron).
- Transfer the finished waffles in a single layer (do not stack) to the baking tray with the cooling rack and place in oven to keep warm and repeat with the remaining batter. Serve hot with maple syrup or your favorite toppings.
Video
Notes
How to freeze and reheat waffles:
Once the waffles are cooked, allow them to cool completely on a rack, then freeze them in a single layer on a baking sheet for an hour before placing them in sealable freezer bags separated by parchment paper.
Thin waffles can be reheated directly from frozen in a toaster, or toaster oven (set at 350°F), or in an air fryer for 3–5 minutes until crispy.
For thicker Belgian waffles, we like to heat them in a toaster oven or air fryer at a lower temperature (275ºF), for a little longer 7 to 10 minutes. That way they stay crisp on the outside, but remain tender inside.
Nutrition
Calories: 240kcal | Carbohydrates: 42g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 643mg | Potassium: 186mg | Fiber: 1g | Sugar: 8g | Vitamin A: 211IU | Calcium: 147mg | Iron: 2mg
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