Buttermilk Waffles

Thick fluffy, with just the right amount of crisp, these buttermilk waffles are quick, easy and full of flavor. These buttermilk waffles include bananas, pecans, and mini chocolate chips but they’re also delicious plain!

What can I use instead of Buttermilk?

Sometimes you want Buttermilk waffles but don’t have buttermilk, some people use a combination of milk and lemon juice or vinegar but I find it doesn’t thicken enough. While lemon juice (or vinegar) and milk will sort of work in a pinch, I recommend using a mixture of greek yogurt and milk instead to replace buttermilk.

What are the different types of waffles?

There are so many types of waffles from stroopwafels, to belgian waffles, buttermilk waffles, and more. I like these buttermilk waffles because they are substantial, not to sweet, fluffy and crispy.

Additional Recipes to try:

• Lemon Blueberry Pancakes
• Lemon Ricotta French Toast
• Dutch Baby

Tips for making Buttermilk Waffles

• Whisk the dry and wet ingredients separately. This way all the ingredients will be properly mixed and you won’t have to worry about over mixing the batter.
• If you don’t have buttermilk, I recommend using a mixture of greek yogurt and milk instead to replace buttermilk.
• If you want to make more waffles, simply double or triple the recipe.
• Use ripe bananas! They don’t have to be banana bread ripe, but you want them soft and sweet.
• Don’t make the batter in advance, the bubbles in the batter will start to form the moment the wet and dry ingredients mix together so you want to start cooking the waffles immediately.
• I like using a non stick waffle iron like this one. But any standard waffle iron should work.
• If you don’t have rye flour, you can replace it with whole wheat flour or use entirely all purpose flour.
• To leave the bananas out, simply add an extra 10-20 grams of buttermilk to the batter.
• I recommend mini chocolate chips because I find that regular chocolate chips are too big for the waffle iron grooves.
• Waffles taste best fresh out of the waffle iron but to keep them warm, place a baking sheet in the oven at 200 F. If your oven doesn’t go that low, put the baking sheet in the oven and turn on the oven to the lowest heat, once it reaches that temp, turn the oven off just leave the door closed. As you cook the waffles place them on the baking sheet in the oven to keep them warm and crisp.

Ingredients

• All Purpose Flour: I love this recipe because it uses all purpose flour and rye flour, for a bit more substance and deeper flavor. I recommend King Arthur Baking All Purpose flour!
• Rye Flour: Rye flour gives these waffles a bit of a deeper nuttier flavor which balances out the sweetness. Ideally use a dark rye but any rye you can find will work!
• Cinnamon: A little bit of cinnamon adds to the warm, nutty, toasty flavor of these waffles.
• Dark Brown Sugar: Dark brown sugar gives these waffles a deeper delicious flavor but if you’re in a pinch light brown or white sugar will work too!
• Fine Sea Salt: A little fine sea salt enhances the flavors and balances out the sweetness.
• Vanilla Extract: A touch of vanilla enhances all of the flavors in the waffles.
• Baking Soda: Baking soda is key in buttermilk waffles because it’s what reacts with the buttermilk to create the bubbles. Make sure your baking soda hasn’t expired.
• Baking Powder: Baking powder is classic in any waffle recipe to assist with the fluffy rise.
• Butter: A little bit of soft or melted butter gives these waffles a delicious moisture and flavor but you can replace it with any neutral oil.
• Egg: I use standard large eggs. It’s helpful if they’re somewhat at room temperature but if not just run it under warm water in a bowl for a couple minutes and you’ll be good.
• Buttermilk: Personally I think these are best with whole milk buttermilk but replacing it with a mixture of greek yogurt and milk will work too!
• Bananas: These waffles include semi-mashed bananas in the batter so you get yummy chunks of banana in the waffles without them burning in the waffle iron.
• Pecans & Mini Chocolate Chips: I love adding pecans either inside/ on top or both for crunch and flavor. Mini Chocolate Chips are better than regular sized for waffles because of the grooves in waffles!

How to make Buttermilk Waffles

Batter

• If adding nuts, chop them now and set aside.
• Plug in the waffle iron so it can heat up and turn your oven with a baking sheet inside to 200 F. See tips below if your oven doesn’t go down to 200 F.
• In a medium mixing bowl, whisk together both flours, baking soda, and baking powder.
• Large bowl, add in the bananas, brown sugar, salt, vanilla, and soft or melted butter. Use a whisk to mix and semi break down the bananas. If your bananas aren’t super soft, use a fork to give them a rough mash first.
• Crack in the eggs and whisk again, lastly add in the buttermilk and whisk once more.
• Pour the dry ingredients into the wet and whisk until just combined.
• Add in the chopped pecans and mini chocolate chips. Use a rubber spatula and fold to combine.

Cook the Waffles

• If not using a non stick waffle iron, spray the hot iron with an oil or butter spray or brush with a bit of oil or melted butter.
• Use a ladle or large cookie scoop to scoop the waffle batter into the hot iron. Spread the batter out slightly with the back of the ladle or scoop just to even it out.
• Cook the waffles according to your waffle iron and the lights or sensors on your iron.
• Once cooked, carefully remove the waffle from the iron and place on the warm baking sheet in the warm oven.
• Continue cooking the waffles until all of the batter has been used up.
• To serve, I like to whisk together maple syrup and heavy cream to cream a bit of a maple cream and also a whipped brown butter or regular whipped salted butter. Plus a few slices of banana, chopped pecans, and then powdered sugar or maple syrup!

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