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Buttermilk Waffles

Source: https://sallysbakingaddiction.com/my-favorite-buttermilk-waffles/ Makes 10–12 4-inch waffles · Prep 20 min · Cook 15 min

❄️ FREEZE STAGE: Fully cooked

  • Freeze at: After cooking and cooling completely.
  • How: Freezer-safe bag, up to 3 months. Parchment between waffles stops them sticking.
  • Reheat: Straight into the toaster from frozen — crisps them back up perfectly. No thawing needed.

Allergens: no nuts, sesame, or chickpea. ✅

Ingredients

  • 1¾ cups (219g) all-purpose flour, spooned & leveled
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 large eggs, separated
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ⅓ cup (67g) granulated sugar
  • 1¾ cups (420ml) buttermilk
  • 1 tsp pure vanilla extract
  • Butter and maple syrup, to serve

Method

  1. Preheat waffle maker on medium-high. Preheat oven to 200°F with a wire rack on a baking sheet (to keep waffles warm).
  2. Whisk flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk egg yolks, melted butter, and sugar. Whisk in buttermilk and vanilla. Pour wet into dry; whisk gently until just combined (small lumps OK — don't over-mix).
  4. Whip egg whites on high to soft peaks, ~3 min. Gently fold into the batter.
  5. Grease the waffle maker; pour ~⅓ cup batter per well; cook until crisp, ~4–5 min. Keep warm in the oven while you cook the rest.
  6. Serve with butter and maple syrup — or cool and freeze.

Storage (from source)

  • Best fresh; freeze leftovers up to 3 months, reheat in the toaster (see freeze box).