It was too early for a decision and too late to go back to bed.
The dog had already pawed the bedroom door open. The kettle was making that soft, ticking heat-up sound. Mae had left a note on the counter in pink ink: “You okay, Mum?”
I wasn’t sure. But I had buttermilk.
And somewhere in the drawer, the waffle iron still worked.
So I made Her Highness’s waffles. Not because I wanted waffles.
Because I needed to feel the shape of a morning.
What the Original Looked Like
Martha’s buttermilk waffle recipe is as straightforward as she gets—dry bowl, wet bowl, bring ‘em together gently. Don’t overmix. That’s her warning. A little restraint, a little order.
She keeps them warm in the oven while the rest finish. You can tell this was made for a household that sets the table. Mine… doesn’t.
There’s butter, of course. And the waffles come out crisp-edged and pale-golden, ready for whatever you layer on top. I think she’d expect berries and a dusting of sugar.
I used syrup. And salted butter. And no apologies.
What I Did Differently (By Instinct)
I didn’t level the flour. Who does?
Added a dash more buttermilk because the batter looked stiff.
Used the same stick of butter I melted last night for popcorn—still soft in its dish. The eggs were room temp because I forgot to put them away yesterday.
And I used the old waffle iron that squeaks when it shuts.
It still crisps the edges better than any new one would.
The Way It Happened in My Kitchen
The flour clouded when I stirred. I didn’t care. The bowl was chipped on the side. So was I.
The batter came together with a soft give. Lumps stayed. I let them.
Mae walked in as the first waffle steamed. Hair still a mess. She didn’t speak, just leaned her head on my shoulder for a second while I checked the iron.
We didn’t talk much. Just stood in the quiet.
I handed her the first one. She tore off a corner and said, “Hot.” Then smiled.
I made three more. Let them pile up in the oven. The smell filled the house like a memory I hadn’t thought about in years.
What I Learned (Somewhere Between Waffles)
This recipe doesn’t ask much of you. Just that you stay close. That you don’t rush. That you trust lumps and heat and repetition.
Turns out that’s more than enough to soften a whole day.
What Happened After
We ate two each. The last one got butter, syrup, and silence.
Mae rinsed the plates. I sat at the table.
Didn’t scroll. Didn’t move. Just sat. Still holding the fork.
Would I Make It Again?
Yes. Every time I forget how to begin gently.
That’s What I Remember
Steam. Butter. Her leaning on me. The smell of slow.
Why I’ll Make Martha Stewart’s Waffles When I Need a Softer Start
Why I Added Extra Buttermilk
Because the batter looked thick. Because it felt right. Because sometimes you know when a morning needs a little more softness.
It made the waffles lighter. Not fluffier—just less tight. Like I could breathe inside them.
FAQs
yeah, but they soften a bit. still toaster-friendly. better than anything in the freezer aisle.
technically, sure. but they won’t taste the same. you’ll miss the tang. if you’re in a pinch, add a splash of lemon juice to regular milk and let it sit five minutes.
nope. not in this one. that’s what makes it feel doable. everything goes in as-is. no whipping required.
whatever makes you feel okay again. syrup, butter, yogurt and honey, jam, even peanut butter if the day calls for it.
yes. lumps are welcome here. they melt into crisp edges. overmix and you lose the whole point.
Check out More Recipes:
- Martha Stewart Apple Pie Recipe
- Martha Stewart Meatloaf Recipe
- Martha Stewart One Pot Pasta
- Martha Stewart Scalloped Potatoes
Martha Stewart Buttermilk Waffles
Description
Soft-start waffles with crisp edges and quiet intentions.
Ingredients
Instructions
- Preheat your oven to 275°F: Set a wire rack on a baking sheet and slide it in to keep the finished waffles warm. It’s not fancy—it just works.
- Mix the dry ingredients in one bowl: Flour, sugar, baking powder, soda, salt. Whisper them together with a fork. It’s quiet work.
- Mix the wet in another bowl: Buttermilk, eggs, melted butter. Watch how they swirl together. Then pour the dry into the wet and fold it all gently. Lumps mean you didn’t overdo it.
- Heat and grease your waffle iron: It’ll tell you when it’s ready. Brush with oil or swipe with butter—whatever helps the edges get golden.
- Pour and cook: Scoop the batter into the iron—don’t overfill. Let it spread. Close the lid. Listen for the hiss. Cook for about 4–5 minutes until golden and crisp. The smell will tell you before the timer does.
- Keep warm until ready to serve: Stack them on the rack in the oven. Don’t rush. Let everyone come to the table when they’re ready.