Buttermilk Waffles
This buttermilk waffle batter is mixed the night before for an easy morning. The recipe is ideal for gluten-free or wholegrain flour. See the section above for 10 different savory and sweet additions to this simple recipe.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 3-4 1x
- Category: Breakfast
- Method: Fermented
- Diet: Gluten Free
Ingredients
Units
Scale
- 2 cups of flour (see notes)
- 2 cups of buttermilk
- 3/4 cup of melted butter (or oil)
- 3 eggs
- 1 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp sugar (optional)
Instructions
- Mix the flour and buttermilk in a glass bowl or measuring cup. Cover with a tea towel and leave it on the kitchen counter to soak for at least 30 minutes. I recommend doing it the night before. This will ensure the flour is well-hydrated and adds to the flavor of the waffles.
- When you’re ready to make waffles, preheat the waffle iron on medium.
- Mix the remaining ingredients into your batter. Don’t worry about being gentle, just mix everything until you have a smooth batter.
- Cook according to the directions on your waffle iron and enjoy! (We do 1 minute – flip, 2 minutes – flip 1 minute – done!)
Notes
- As a gluten-free person, I usually use gluten-free oat flour for my waffles. Any gluten-free or whole-grain flour will work. If you want to use white flour with this recipe, then don’t soak the flour. Just mix it up in the morning so it doesn’t develop a bread-like gluten structure.
- Milk kefir or whey can be used in place of the buttermilk. I’m a huge fan of milk kefir, so that’s what we use 90% of the time. If you want to use yogurt, you’ll need to use 1 1/2 cups of yogurt and 1/2 cup of water, because yogurt is a bit too thick to properly hydrate the flour.
Nutrition
- Serving Size: 1/4 Recipe
- Calories: 651
- Sugar: 12.3g
- Sodium: 883mg
- Fat: 39.5g
- Carbohydrates: 59.8g
- Fiber: 1.7g
- Protein: 15g
- Cholesterol: 219mg