Can you imagine a breakfast better than these buttermilk waffles? This longtime favorite classic waffle recipe from Cooks Illustrated offers the perfect balance of crunch and softness.
This is my everyday waffle from a much used and loved cookbook (the spine of the book is broken, and there are spots all over it) that a dear friend gave me nearly 15 years ago. Cooks Illustrated is simply a fantastic cookbook for amazing standards that hold the test of time. This is their recipe for Best Buttermilk Waffles, though we have enhanced the original recipe with a couple tablespoons of sugar to give it just a tiny bit of sweetness, offset the tartness of the buttermilk, and create balance.
I must admit, I’m a little bit famous in my community for these waffles. My son is 22 and my daughter is 18”¦I’ve made them every year for their classes from kindergarten through high school. This recipe comes from my family to yours, and it is absolutely infused with love.
My Favorite Waffles
- 2 Tbsp sugar
- 1 cup all-purpose flour
- 1 Tbsp cornmeal
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 egg, separated
- 7/8 cup buttermilk
- 1 Tbsp Vanilla
- 2 Tbsp unsalted butter, melted
Whisk dry ingredients together in a medium bowl. In a different bowl, whisk yolk with buttermilk and melted (but not hot) butter. Beat egg white until firm. Add liquid ingredients to the dry ingredients in a thin, steady stream, while gently mixing with a rubber spatula. Only add liquid as fast as you can incorporate it into the batter. Toward the end of mixing, use a folding motion to incorporate all the ingredients then gently fold egg white into the batter.
Spread batter onto heated waffle iron. Cook for 2-5 minutes until golden brown, or until waffle iron beeps.