Homemade Buttermilk Waffles

5 from 1 vote

Having buttermilk at home and wondering how to use it? Try these crispy, eggless buttermilk waffles recipe and you will want to buy buttermilk just to make these waffles.

Prep Time15

Cook Time15

Total Time30

Method: Cooking

Course: Waffles

Servings: 12 Waffle Pieces (3 round waffles)

Ingredients

Dry Mix:

1 and ¾ cups whole wheat pastry flour
¼ cup cornmeal
1 tablespoon baking powder
1 tablespoon cornstarch

Wet Mix:

1 and ¾ cups buttermilk
¼ cup avocado oil
¼ cup water
3 tablespoons maple syrup
1 teaspoon vanilla extract

Instructions

In a large bowl add the wet ingredients one by one and mix it thoroughly with a whisk.
Add the dry ingredients and mix it until the batter is smooth. It should have the consistency of pancake batter; neither too thick nor too thin.
Spray the waffle iron with cooking spray and make waffles according to the instructions that come with your waffle iron.
Serve it warm topped with fruits of your choice and maple syrup/whipped cream.

Notes

This buttermilk waffle batter can be made ahead of time and refrigerated for the next day's breakfast.
Once you make all the waffles, the leftovers can be stored in Ziploc bags and frozen for later use. Using bread toaster to toast the chilled waffles will make it fresh and crispy again.

Taste & Texture

Cornmeal gives a distinct crisp texture to these or any waffles. You may omit it and substitute it with whatever flour you are using but the texture will vary accordingly.

Nutrition