Buttermilk Waffles

While the waffles can be eaten directly from the waffle iron, they will have a crispier exterior if rested in the oven for 10 minutes. Buttermilk powder is available in most supermarkets and is generally located near the dried milk products or in the baking aisle. Leftover buttermilk powder, which can be used in a number of baking applications, can be kept in the refrigerator for up to year. Seltzer, also known as club gives these waffles a light texture that would otherwise be provided by whipped egg whites. Use a freshly opened container of seltzer for maximum lift. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. Serve waffles with butter and warm maple syrup.

Buttermilk Waffles

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    waffles


Ingredients

  • 2

    cups (10 ounces) unbleached all-purpose flour

  • 1

    tablespoon sugar

  • ¾

    teaspoon table salt

  • ½

    cup dried buttermilk powder (see note)

  • ½

    teaspoon baking soda

  • ½

    cup sour cream

  • 2

    large eggs

  • ¼

    teaspoon vanilla extract

  • ¼

    cup vegetable oil

  • cups unflavored seltzer water (see note)

Directions

Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack in rimmed baking sheet and place baking sheet in oven. Whisk flour, sugar, salt, buttermilk powder, and baking soda in large bowl to combine. Whisk sour cream, eggs, vanilla, and vegetable oil in medium bowl to combine. Gently stir seltzer into wet ingredients. Make well in center of dry ingredients and pour in wet ingredients. Gently stir until just combined. Batter should remain slightly lumpy. Following manufacturer’s instructions, heat waffle iron. Bake waffles according to manufacturer’s instructions (use about 1/3 cup for 7-inch round iron). Transfer waffles to rack in warm oven and hold for up to 10 minutes before serving.


Nutrition

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