Martha Stewart Buttermilk Waffles

Martha Stewart buttermilk waffles turn flour, buttermilk, melted butter and eggs into crisp, tender breakfast waffles in 30 minutes. It's an easy quick breakfast idea for Sunday brunch, holiday mornings or weekend company, and it's make-ahead friendly since leftovers freeze well.

Mix the batter just until it comes together and leave a few lumps, because that keeps the waffles tender inside. Overmix it and the gluten tightens up, so you end up with chewy, dense waffles instead of light ones.

Martha uses both baking powder and baking soda, and the acid in the buttermilk wakes up the soda for an extra light, crisp waffle. She also keeps finished waffles on a rack in a low oven, so air reaches both sides and nothing turns soggy.

Martha Stewart Buttermilk Waffles

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

480

kcal

A tangy buttermilk batter bakes into waffles with a crisp golden shell and a soft, fluffy middle. Holding them on a rack in a low oven keeps every batch crisp until the last one comes off the iron.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
  

• 2 tablespoons sugar
  

• 2 teaspoons baking powder
  

• 1 teaspoon baking soda
  

• 1/2 teaspoon salt
  

• 2 cups low-fat buttermilk
  

• 1/2 cup (1 stick) unsalted butter, melted
  

• 2 large eggs
  

• Vegetable oil, for waffle iron
  

Directions

• Heat the oven: Preheat the oven to 275°F, then set a rack on a baking sheet and slide it in. That's where the finished waffles will wait and stay crisp.
• Whisk the dry ingredients: Whisk 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. Set it aside while you mix the wet ingredients.
• Mix the wet ingredients: Whisk 2 cups low-fat buttermilk, 1/2 cup melted unsalted butter and 2 large eggs together in a large bowl. Then add the flour mixture and stir just until the batter comes together.
• Cook the waffles: Heat the waffle iron according to the manufacturer's instructions and brush it with vegetable oil. Pour in the batter, leaving a 1/2-inch border on all sides, then close the iron and cook for 3 to 5 minutes until golden brown and crisp.
• Keep warm and repeat: Move each finished waffle to the rack in the oven so it stays warm and crisp. Then repeat with the remaining batter, oiling the iron again as needed.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make buttermilk waffles without buttermilk?

Yes, but don't swap in plain milk, because it changes the texture. Stir 2 tablespoons of lemon juice or white vinegar into a liquid measuring cup, then add milk up to the 2-cup mark. Let it sit for 5 minutes until it looks slightly curdled.

How do I know when the waffles are done?

Most waffles need 3 to 5 minutes, but the steam is a better guide than the clock. Once steam stops escaping from the sides of the iron, the batter has set all the way through.

How do I store and reheat leftover waffles?

Keep them in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months with parchment between each one. Reheat in the toaster or a 350°F oven until hot throughout.

How do I keep waffles crisp while I cook the rest?

Set them on a rack over a baking sheet in a 275°F oven, so air circulates around each waffle. If you're serving them right away, Martha tosses a hot waffle between her hands for about 10 seconds to release trapped steam.

Why are my waffles soggy or dense?

Overmixing the batter is the usual culprit, so stir only until the flour disappears and leave a few lumps. A waffle iron that isn't fully preheated or greased also leaves the outside pale and soft.