Big Buttermilk Breakfast Waffles
Big Buttermilk Breakfast Waffles
Enjoy this quick and easy breakfast recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Technique Toasting
  • Preparation Time 20 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 1½ cups All-purpose Flour
  • 2 tablespoons granulated Sugar
  • 1 tablespoon Baking powder
  • ½ teaspoon fine Salt
  • 1¼ cups Buttermilk
  • ½ cup Vegetable oil
  • 2 large Eggs, separated
  • 1 cup Chocolate chips (optional)
  • Maple syrup and fresh Berries, for serving
  1. For the waffles, stir the flour, sugar, baking powder and salt together. In a separate bowl, whisk the buttermilk, oil and egg yolks together. Add this to the dry mixture and stir gently until blended (but, like pancake batter, a few lumps are OK)
  2. In another bowl, whisk the 2 egg whites (by hand or with electric beaters) until they hold a soft peak when the whisk or beaters are lifted. Fold these gently into the batter. Stir in the chocolate chips, if using
  3. Preheat your waffle iron according to instructions. Lightly grease the iron (if requested in the instructions) and ladle batter to fill the iron once closed (the first waffle is your test as to how much batter to use). Cook the waffle until lightly browned at crisp, and remove. Repeat with the remaining batter. You can make the waffles ahead of time and re-warm (oven, grill or toaster – not the microwave), since they are best served warm. Served drizzled with maple syrup and topped with fresh berries

Tagged Under

Recipes to consider