Buttermilk Waffles

Buttermilk Waffles

Bill makes pancakes or waffles with bacon nearly every weekend…under the guise of “for Katie” or “for Nick.” Yeah, we all know they’re for him. His secret recipe for both these dishes involves a box, some milk and eggs. So I decided to treat him to some Buttermilk Waffles from scratch. A new concept.

Sometimes Simpler is Better

The first recipe I used was one similar to his mom’s recipe. Whipped egg whites were folded into the waffle batter to make a lovely, light waffle. Well, I guess I’m the one who likes this version. The leftovers stayed parked in the fridge till I tossed them a few days later. Back to the drawing board. I used almost exactly the same ingredients, but this recipe eliminated the step of beating and gently adding the whites to the mix. That was fine with me. I knew I could find a recipe BETTER than the box. No fru-fru fluffy waffles for my man. No sirree…these buttermilk waffles passed Mr. Persnickety’s taste test with flying colors.


  • 1¾ cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1¾ cups buttermilk
  • ½ cup (1 stick) butter, melted and cooled to room temperature
  • 2 eggs
  • 2 teaspoons vanilla extract
Read the whole recipe on That Skinny Chick Can Bake