Happy Saturday! Hope you are having a lovely day whether you are tackling a long to-do list, sitting at the kiddo’s games, or just taking it easy and giving yourself a day of rest. Another triple berry recipe coming at you here. Remember I bought that big bag of frozen berries at Costco? I used it here to make a beautiful, vibrant berry topping for The Best Ever Buttermilk Waffles.
Please note that when I say THE BEST EVER, I mean THE BEST I’ve ever had, not THE BEST in the world. That would be a little presumptuous, right?
So, what makes these so amazing?
There are a couple of tricks I’m going to tell you about that will make a big difference in way a waffle turns out. And honestly, it’s more about texture than taste here. While they should taste good, waffles are sort of a blank canvas for glorious things like butter, real maple syrup, homemade whipped cream, and of course sweet berries. But a really good waffle should be soft and airy on the inside, with a nice, crisp exterior. They should hold up to the syrup and should not sit in your belly like a hockey puck. Amen?
THREE INGREDIENTS that make a good waffle totally amazing:
- BUTTERMILK – the acidity reacts with the baking powder to make it do it’s leavening thing. Air in the batter makes light and fluffy waffles.
- EGG WHITES – separating your egg whites from the yolks and then beating air into them so they become white and foamy. Adding even more air to our waffles makes them even lighter and fluffier!
- CORNSTARCH – helps the outside of the waffles stay crisp.
I also have to say that my KitchenAid Waffle Baker makes my waffles extra amazing as well. Definitely something to check out if you are serious about making really good waffles like I am!
Happy Valentine’s Day. You are loved!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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Best Ever Buttermilk Waffles
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3 large waffles 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
All you need to know to make perfect waffles, nice and crispy on the outside, and soft and fluffy on the inside!
For the Waffles
- 1 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 eggs, white and yolk separated
For the Berry Sauce
- 2 cups frozen mixed berries
- 2 tablespoons sugar
- 1/4 cup orange juice
- 1 tablespoon cornstarch
- 1 tablespoon butter
For the Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
For the Waffles
- In a large bowl, mix flour, sugar, cornstarch, baking powder, baking soda and salt.
- Add butter, buttermilk, vanilla extract, and egg yolks and whisk together. Do not over mix.
- Whisk the egg whites on high speed in the bowl of an electric mixer until peaks form. Fold the whisked egg whites into the waffle batter, being careful not to deflate.
- Preheat the waffle baker. When ready, scoop about 1 cup (depending on the size of the waffle baker) and bake for 3 to 3 1/2 minutes or until golden brown.
For the Berry Sauce
- Add all ingredients to a small saucepan, and cook over medium heat, stirring occasionally. Bring to a gentle boil for one minute or until sauce begins to thicken slightly, stirring constantly, and then reduce heat to low until ready to serve. If the sauce becomes to thick, you can add more orange juice by the tablespoon to thin.
For the Whipped Cream
- In the bowl of an electric mixer, whisk heavy cream, powdered sugar and vanilla extract low speed. As the cream thickens, increase the speed gradually. Whisk on high speed until soft peaks form, about 2-4 minutes.
Recipe adapted from Completely Delicious If you have extra batter, just cover and refrigerate and to use the next day. Or you can go ahead and make extra waffles, freeze, and then reheat in your waffle maker later.
- Serving Size: 1 Waffle with Toppings
- Calories: 1120
- Sugar: 45g
- Sodium: 1252mg
- Fat: 68g
- Saturated Fat: 42g
- Unsaturated Fat: 21.7g
- Trans Fat: 2.4g
- Carbohydrates: 111g
- Fiber: 5.6g
- Protein: 18g
- Cholesterol: 309mg
Keywords: best ever buttermilk waffles, buttermilk waffles, waffles, berry sauce, whipped cream
Disclaimer: the links in this post for the waffle baker are Amazon affiliate links.
These waffles were REALLY good! The buttermilk is definitely a must. I will say, before I folded in the whipped egg yolks, I was worried that the batter would be too thick, but once I folded in the white yolks, the batter thinned out nicely. Overall, this is definitely a keeper and the only thing I did differently was wait 30 minutes for the ingredients to activate. Thanks for the recipe!
Thank you! Great feedback, and I agree, letting the batter sit a bit really does make them that much better.
These were great! I used less butter than called for but still delicious! Loved the crunch outside then the soft crumb inside. Thanks for sharing!!!
Glad to hear that, thanks!
I actually forgot to add the butter, I left it in the microwave =(, And they still turned out good. I bet they will be even better next time with the butter.
Charytin Vazquez says
I did not add cornstarch and forgot to add the white yolk. Made the sauce with straberries. Whipped cream came good.
My boyfriend love it!
Happy to hear you enjoyed them!
Best waffle recipe around. So fluffy, tender and delicious. Thanks for the recipe.
Thank you so much Janet!
These came out great! Thank you very much for the recipe.
So glad! You are very welcome.
I doubled the recipe. But as I go through the page turn back to 1x recipes. I didn’t noticed that the butter should be 1 cup😢. I just add half cup instead. No wonder the better looks quite thick. It turn out just ok, but when we eat it’s like stuck in your throat.
Britni Cavanaugh says
We make these waffles every weekend – they are DELICIOUS!! Thank you for a lovely recipe. No modifications are required, the ratios are solid. These waffles also make a great base for mix-ins, we commonly add sprinkles for funfetti batter. Have successfully added blueberries too. If there are leftovers we freeze them, and toast them on the light setting on school mornings, and they’re great. Great for school lunchboxes too. Excitedly making these again tomorrow morning.
Thank you so much Britni, so glad you enjoy them. I always love it when there are extra leftover to freeze so breakfast is ready to go.
Right? Completely agree. For what it’s worth, this morning we added 2 scoops of Vital Proteins collagen peptides, for some extra oomph, and they still turned out perfectly. Go team.
The batter was super thick! Also, the instructions fail to mention when to mix in the butter… I might use less sugar next time, as these were super sweet. Great texture resulting from the whipped eggs, but a bit too sweet for my taste.
This was the first time I’d made homemade waffles and now I won’t have to search for another recipe. My family and I loved them. At first I didn’t really want to take the time to whip up the egg whites, but I did. Then second, once folded in, the batter was poofy so that worried me about how they were going to cook up. They turned out wonderfully!!
Not good at all,not at all fluffy!
These are the best waffles. I think the cornstarch gives them extra crunch. Need to remember to always double recipe so I can freeze lots of leftovers. I substituted applesauce for butter