Buttermilk Waffles

We woke up to rain. Lots of rain. Rain pounding down on the skylight over the stairs. Rain does funny things to you. It makes you want to cancel all of your plans just so you can hibernate while watching bad movies and cooking shows. Luckily, Price had a class to go to and I wanted to get to Harvest Fest in Somerville so we were ‘forced’ outside. At least I got to make a comforting breakfast for us… waffles.

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Last year my boss Helen gave me the Cake Bible by Rose Levy Beranbaum. It was a thank you for making all the birthday cakes for our then pod (now I do them for the office). I love the structure of the book  as it gives a detailed description of the recipe for an introduction and the recipe amounts are given in several ways from volume and weight  measurements. Also, at the end of each recipe there is a section called ‘understanding’ that explains little things about the recipe, like cake flour has less gluten-forming protein than all-purpose flour. There is a pine cone cake (you can see the picture on amazon) that I am dying to try… too cute! Anyway, whenever I want to make waffles now I go to this book for a great buttermilk waffle recipe.


This waffles have a great tangy flavor without overpowering your palate. There is a lot of butter in the recipe so you don’t even have to add anymoreon top. The butter in the batter also helps create a crisp crust. We always make the whole batch and freeze the waffles to save them for a weekday breakfast (as if there is any time) or a dinner.

Buttermilk Waffles

Makes 6-8 8″ Waffles


  • 1 3/4 cups unsifted cake flour or 1 2/3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 cups of buttermilk*
  • 16 tablespoons of unsalted butter, melted and cooled


  1. Wisk the dry ingredients together in a large bowl.
  2. Beat the eggs and buttermilk together in a small bowl.
  3. Combine the buttermilk and eggs into the flour mixture. Mix lightly with a fork until the flour is moistened. Mix in the melted butter. The batter should be lumpy.
  4. Cook in your waffle iron. A really hot iron will produce a better waffle- nice crisp edges!

Note-You can freeze up to 2 months. When freezing the waffles free them separately and then store or place a piece of parchment paper between each waffle before freezing.

*If you don’t have buttermilk on hand you can make your own with 1 tablespoon of lemon juice or apple cider vinegar for every cup of milk and let it sit for 5 minutes


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