This easy Martha Stewart Buttermilk Waffles recipe is perfect for a quick and delicious breakfast. Crispy on the outside and tender on the inside, these waffles are made with simple ingredients like buttermilk and butter. You can easily customize them with your favorite toppings for a warm, comforting meal!
Ingredients:
- 2 cups all-purpose flour (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups low-fat buttermilk
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs
- Vegetable oil, for waffle iron
How To Make Buttermilk Waffles?
- Preheat oven: Preheat your oven to 275°F (135°C). Place a rack on a baking sheet and set it in the oven to keep the waffles warm.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Mix wet ingredients: In a large bowl, whisk together the buttermilk, melted butter, and eggs.
- Combine wet and dry: Add the flour mixture to the wet ingredients and mix gently until just combined. Be careful not to overmix—lumps are fine.
- Cook waffles: Preheat the waffle iron according to the manufacturer’s instructions and brush with vegetable oil. Pour the batter onto the waffle iron (amount depends on the size of your iron), leaving a ½-inch (1.25cm) border. Close the iron and cook for 3–5 minutes, or until golden brown and crisp.
- Keep warm: Transfer cooked waffles to the rack in the oven to keep warm. Repeat with the remaining batter.
Recipe Tips:
- Don’t Overmix: Mix the batter just until combined. Overmixing can make the waffles tough and less fluffy. A few lumps are okay!
- Use Room Temperature Ingredients: For better results, make sure your eggs and buttermilk are at room temperature before mixing them into the batter.
- Preheat Your Waffle Iron: Always preheat the waffle iron thoroughly before adding the batter. This helps the waffles cook evenly and become crispy.
- Brush with Oil: Lightly brush the waffle iron with vegetable oil before pouring in the batter. This prevents sticking and gives the waffles a golden crisp.
- Keep Waffles Warm: Place cooked waffles in a low-temperature oven to keep them warm and crispy while you cook the rest. This avoids soggy waffles!
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover waffles cool to room temperature. Then, store them in an airtight container or wrap them in plastic wrap. They will stay fresh for up to 3 days in the fridge.
- Freeze: Allow the waffles to cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months.
- Reheat: Place the waffles on a microwave-safe plate and heat for 30–45 seconds, or until warm.
Nutrition Facts
Serving Size: 2 waffles (70g)
- Calories: 180
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 420mg
- Potassium: 60mg
- Total Carbohydrate: 26g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 4g
Check out More Recipes:
- Martha Stewart Buttermilk Pancakes
- Martha Stewart Easy Basic Pancakes Recipe
- Martha Stewart Dutch Pancake
- Martha Stewart Old Fashioned Pancakes
- Martha Stewart Fluffy Pancakes
Martha Stewart Buttermilk Waffles
Description
This easy Martha Stewart Buttermilk Waffles recipe is perfect for a quick and delicious breakfast. Crispy on the outside and tender on the inside, these waffles are made with simple ingredients like buttermilk and butter. You can easily customize them with your favorite toppings for a warm, comforting meal!
Ingredients
Instructions
- Preheat oven: Preheat your oven to 275°F (135°C). Place a rack on a baking sheet and set it in the oven to keep the waffles warm.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Mix wet ingredients: In a large bowl, whisk together the buttermilk, melted butter, and eggs.
- Combine wet and dry: Add the flour mixture to the wet ingredients and mix gently until just combined. Be careful not to overmix—lumps are fine.
- Cook waffles: Preheat the waffle iron according to the manufacturer’s instructions and brush with vegetable oil. Pour the batter onto the waffle iron (amount depends on the size of your iron), leaving a ½-inch (1.25cm) border. Close the iron and cook for 3–5 minutes, or until golden brown and crisp.
- Keep warm: Transfer cooked waffles to the rack in the oven to keep warm. Repeat with the remaining batter.
Notes
- Don’t Overmix: Mix the batter just until combined. Overmixing can make the waffles tough and less fluffy. A few lumps are okay!
Use Room Temperature Ingredients: For better results, make sure your eggs and buttermilk are at room temperature before mixing them into the batter.
Preheat Your Waffle Iron: Always preheat the waffle iron thoroughly before adding the batter. This helps the waffles cook evenly and become crispy.
Brush with Oil: Lightly brush the waffle iron with vegetable oil before pouring in the batter. This prevents sticking and gives the waffles a golden crisp.
Keep Waffles Warm: Place cooked waffles in a low-temperature oven to keep them warm and crispy while you cook the rest. This avoids soggy waffles!
Martha Stewart Buttermilk Waffles