Crispy & Light Buttermilk Waffles
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 16 waffles
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup sugar
  • 1-1/2 cup butter milk (click here for substitute)
  • 2 whole egg yolks
  • 1 Tablespoon Vanilla Extract
  • 1 teaspoon (additional) Vanilla Extract
  • 1 stick (1/2 Cup) Salted Butter, Melted
  • 4 whole Egg Whites
  1. Put the butter in a microwave-safe bowl and melt it in the microwave for 30 – 35 secs.
  2. In a large bowl, add in flour, salt and sugar. Use a balloon whisk or fork and mix well.
  3. Measure the milk and add in 1 tsp white vinegar. Let it stand for 5 mins before stirring. Alternatively, you could use buttermilk and skip this step.
  4. After 5 mins, add in the egg yolks, vanilla extract into the milk and stir well.
  5. Using an electric hand mixer, whisk the egg whites into stiff peaks.
  6. Heat up your waffle pan according to its instructions.
  7. Add the milk mixture to the flour mixture and mix gently until half combined. Do not overwork the batter as gluten will develop, resulting in dense waffle.
  8. Pour in the melted butter and continue to mix gently.
  9. Fold in the egg whites in 2 batches until just combined.
  10. When the waffle pan is hot, use a ladle and pour the batter into each mould, filling them almost full.
  11. Cook according to its directions. Mine was done in about 3 mins.
  12. Remove and serve warm with honey, maple syrup, jam or your favorite ice cream!
Recipe by Bear Naked Food at