Buttermilk Waffles with Georgia Made Syrup
Some of our favorite holidays are FOOD HOLIDAYS! Really, who doesn't love a good excuse to whip up a batch of something yummy in the name of celebration? This August 24th is National Waffle Day and we're going to be eating waffles for breakfast, lunch and dinner. We ran across this recipe on Pinterest and fell in love.
It's a basic buttermilk waffle recipe, but it's awesome because there are no overpowering flavors taking away from their buttery flavor. The recipe makes waffles with delightfully crisp edges and soft, tender centers. Golden brown on the outside, light as air on the inside.
You might say that we're waffle purists. No whipped cream. No powdered sugar. Just melty butter and Maple Praline Syrup (our fave!) and we're happy!
There are just a few things to note before beginning:
(1) Splurge on the syrup! The secret to simple waffles is quality. We love the Georgia made Maple Praline Syrup from Blackberry Patch. It's hand-made in small batches in Thomasville, Ga. It's so good, even Oprah loves it! Get a bottle (or two) from the Augusta Visitor Center (inside the Augusta Museum of History).
(2) This is a buttermilk waffles recipe and is developed for the inclusion of buttermilk. No alternatives for this particular recipe. Go grab some buttermilk from the store; you won’t be sorry.
(3) Want to know my secret to their fluffy centers? Separate the eggs, add the yolks to the wet ingredients, whip the egg whites, and fold them into the batter. If a light and fluffy waffle is what you are after (of course it is!), then the separation of the eggs is imperative.
(4) Avoid overmixing. Using a whisk with a gentle hand, whisk the wet and dry ingredients together until just combined. Then, using a rubber spatula, carefully fold in the egg whites.
My Favorite Buttermilk Waffles
Yield: 10-12 four inch waffles
Total Time: 30 minutes
Here is a recipe for my favorite buttermilk waffles. Delightfully crisp on the outside, light as air on the inside. These will be your new favorite way to spend Sunday mornings!
- 1 and 3/4 cups (210g) all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, separated
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1/3 cup (67g) granulated sugar
- 1 and 3/4 cups buttermilk1
- 1 teaspoon vanilla extract
- butter + pure maple syrup for topping
- Preheat waffle maker on medium-high heat. Preheat oven to 200F degrees. Place a wire rack on a baking sheet; set aside.
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In another large bowl, whisk the egg yolks, butter, sugar, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk gently until smooth. Do not overmix.
- In a medium bowl, whisk the egg whites until stiff peaks form. I typically use a handheld or stand mixer fitted with a whisk attachment to whisk the egg whites. Using a rubber spatula, gently fold the egg whites into the batter.
- Pour 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) and close the lid. Cook the waffles util golden brown and crisp, 5-6 minutes. Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
- Serve the waffles immediately with butter and maple syrup, or your choice of toppings.
- Make ahead tip: Waffles are best enjoyed the same day. Extras may be refrigerated up to 3 days. Waffles may be frozen, up to 3 months, then warmed in the toaster.