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
These waffles are spectacular so many ways, but I love to top mine with my homemade chicken fingers.
- 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.