Fluffy Buttermilk Waffles

Waffles and me have a love-love relationship. There’s just something about them that I can’t resist (looking at you, pumpkin waffles!).

Maybe it’s how they’re all soft and fluffy on the inside, but crispy and daring on the outside.

Maybe it’s the fact that I think baking something in a waffle iron is a million times less stressful than flipping pancakes.

Maybe it’s just the fact that my kids start running in crazy excited circles when I pull out my waffle iron 😉 though my pre-schooler does always ask if I’m going to add bananas to the batter… She’s not a fan of my all-time favorite Healthy Chocolate Chip Banana Waffles, sigh.

I’ve been looking for the perfect basic buttermilk waffle recipe for a long time now, but I think I finally found it:

Not too much oil, because hey – nobody needs an entire cup of oil in their waffles.
Not too sweet, so your toppings can go either way. Also, who needs sugar in waffles if there’s maple syrup to be poured on top?
NOT dense at all – I can’t stand recipes that promise me big, fluffy waffles but then give me dense, small, sadness inducing ones. This is one of the good recipes, I promise ❤
Now I know you and me, we’re all about the easy recipes. So whipping the egg whites may sound like an intimidating thing to do just for waffles. But hear me out!

There’s just no denying it. Whipping your egg whites just yields fluffier, lighter waffles.

I know, I know. It’s an extra bowl to clean. But it’s worth it if you’re going for that gold star!

I promise the rest of this recipe is so simple and easy, you can basically make these in your sleep (which is what I usually do at 6.30 am on Saturday, haha!) – kick your butt into gear and promise me you’ll whip the egg whites.

No excuses 😉

INGREDIENTS

• 2 cups all purpose flour
• 2 tablespoons white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs separated
• 1 1/2 cups low fat buttermilk
• 3 tablespoons oil
• 1 teaspoon vanilla extract
• berries, syrup or any toppings you love!
• US Customary - Metric

INSTRUCTIONS

1. Mix the dry ingredients: Add the flour, sugar, baking powder and salt to a bowl. Stir very well until evenly mixed.
2. Mix the wet ingredients: MAKE SURE YOU SEPARATE THE EGGS! In a large measuring jug, whisk together the egg YOLKS, buttermilk, oil and vanilla extract until smooth.
3. Beat the egg whites: Beat the egg WHITES in a clean bowl with electric beaters until still peaks form. You'll know they're ready when you can slowly invert the bowl without the egg whites falling out.
4. Make the batter: Pour the wet ingredients into the bowl with the dry ingredients and stir a few times just to combine. Add the beaten egg whites and carefully fold in just until incorporated. Do NOT overmix, or the waffles will be dense.
5. Bake waffles: Preheat your waffle iron on medium-high. Lightly grease and bake waffles according to your manufacturer's instructions. I use about 1/4 cup of batter per waffle, and I scoop it with a cookie scoop to make less of a mess.
6. Serve the waffles hot right out of the waffle iron - that's when they're the crispiest!

RECIPE NOTES
To freeze: Place the waffles in a single layer on a lined baking sheet. Freeze fro about an hour or until firm. Pack into freezer bags and label with the name and the date.

To reheat: Pull out as many waffles as you need and reheat them in bursts in your toaster right out of the freezer. To reheat in the oven, bake the waffles on a rack for about 5-10 minutes at 360°F, or until hot and crispy.

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