Buttermilk Waffles

Buttermilk Waffles I

These are light as a feather.


  • 1 1/4 cups buttermilk
  • 3 eggs, separated
  • 1 1/2 cups flour
  • 1/2 tsp. baking soda
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  • 1 Tbsp. sugar or Splenda
  • 2 Tbsp. canola oil


Separate the egg yolks from the whites and place in separate bowls. Beat the egg whites until stiff. Mix other ingredients in the order listed. Fold in egg whites. If the batter seems a little too thick, thin with a little more buttermilk, or a little water. The following directions are for the Belgian Waffle Maker, which is what I use. Heat your waffle iron until the light goes out. Spray the grids with a little nonstick spray before you start baking. You do not have to spray for each waffle, just before the first one. Pour a scant half cup of batter in the waffle iron, and cook until golden brown.

By Harlean from Hot Springs, Arkansas

Buttermilk Waffles II


  • 1 1/2 cup sifted flour
  • 1 cup whole wheat flour
  • 1 tsp. soda
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  • 2 1/2 tsp. baking powder
  • 2 tsp. sugar
  • 1 tsp. salt
  • 4 eggs
  • 2 cup buttermilk
  • 1/2 cup vegetable oil and bacon drippings
  • 2 Tbsp. wheat germ (opt.)


Sift dry ingredients into large bowl of electric mixer. Beat eggs in small mixer bowl at high speed until fluffy, about 30 seconds. Add buttermilk and beat. Pour over dry ingredients; beat on medium speed until smooth, scraping bowl when necessary. Blend in wheat germ and oil. Preheat waffle iron on medium setting. Pour 3/4 cup evenly over grids. Bake until light goes out. Remove waffle and continue process.

By Robin from Washington, IA


September 17, 20070 found this helpful

You can make your own buttermilk by adding 1 tablespoon white vinegar or lemon juice and enough milk to equal 1 cup. Let it stand for a few minutes. The recipe would work the same for soy, rice, or almond milk if you wished to substitute the dairy in recipes.

Here is a great recipe for your cooking and baking:


By Marge from NY

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