Martha Stewart Buttermilk Waffles Recipe

One stick of butter in the batter and an oven running at 275 in the background. That is the whole trick behind this Martha Stewart buttermilk waffles recipe, and it takes about thirty minutes from the first whisk to sitting down.

I stopped making complicated waffle batters after I tried this one. It is a homemade buttermilk waffle recipe with eight pantry ingredients, no separated eggs, no overnight rest, and every waffle comes out fluffy inside with a real crunch on the edges.

Try More Breakfast Recipes:

• Blueberry Buttermilk Waffles
• Buttermilk Pancakes
• French Toast

Buttermilk Waffles Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups low-fat buttermilk
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs
• Vegetable oil, for the waffle iron

The buttermilk is the most important thing on that list. It reacts with the baking soda and that reaction is what gives the waffles their lift and crispy edges.

If you do not have buttermilk, pour two tablespoons of lemon juice or white vinegar into a measuring cup and fill it with milk to the two cup line. Let it sit five minutes until it looks slightly curdled and use it the same way.

How To Make Martha Stewart Buttermilk Waffles

1. Preheat the oven: Set the oven to 275 degrees F. Place a wire rack on a baking sheet and put it inside. This is where your finished waffles will stay warm and crisp while you cook the rest.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Combine the batter: In a large bowl, whisk the buttermilk, melted butter, and eggs together. Add the flour mixture and stir just until everything comes together. Stop while there are still lumps.
4. Cook the waffles: Heat the waffle iron and brush it with vegetable oil. Pour batter onto the iron leaving about a half inch border on all sides. Close the lid and cook until golden brown and crisp, 3 to 5 minutes.
5. Keep warm and repeat: Transfer each waffle to the rack in the oven. Repeat with the remaining batter until it is all used up.

It Looks Like The Batter Is Wrong But It Is Not

The first time I made this I thought I messed something up because the batter was so thick I could barely pour it. I almost added more milk.

Do not do that. That thick, lumpy batter is exactly what gives you crispy edges and a light inside.

Martha says to stop mixing as soon as the wet and dry come together and she means it. I used to whisk until everything was smooth and those waffles came out flat and tough every time.

Why The First Waffle Is Always Better Than The Last

You will notice this about halfway through the batch. The first two come out tall and golden and the last ones are thinner and a little flat.

The batter loses its lift as it sits between pours. I give it one gentle stir before the last waffle and that helps, but do not whisk it or you will knock out whatever air is left.

What Actually Goes With Waffles

Butter and maple syrup is the obvious move and most mornings that is all I do. Martha also suggests whipped cream with fresh berries or sauteed apples if you want something extra.

When I have people over I put a plate of oven cooked bacon on the table because the salty crunch next to a sweet waffle is the best combination. If it is more of a brunch I will add a frittata or a fruit salad and that is plenty.

Do They Still Taste Good The Next Day

The crunch disappears overnight in the fridge but two minutes in a toaster brings most of it back. They keep about five days in an airtight container.

I make a double batch now and freeze the extras with parchment between each waffle. They last up to three months frozen and go straight from the freezer into the toaster on weekday mornings when nobody wants to cook.

FAQs

• Can I use salted butter instead of unsalted? One person I know has been making these with salted butter for over fifteen years and says they are great. I would just skip the extra half teaspoon of salt in the recipe if you go that route.
• Can I use less butter? Some people halve it and still get a good waffle. I tried it once and the waffles were a little less rich but still had crispy edges. Martha calls for a full stick so that is what I stick with.
• How do I keep them crispy while I cook the rest? The oven rack at 275 does most of the work. Martha also tosses each waffle between her hands for about ten seconds after pulling it off the iron to release trapped steam that would make the bottom soggy.
• How do I know when they are done? Watch the steam coming out of the sides of the iron. When it slows down and almost stops, the waffle is ready. I usually get 3 to 5 minutes per waffle depending on the iron.

More Breakfast Recipes:

• Fluffy Pancakes
• Easy Crepes
• PB Banana Waffles

Nutrition Facts

(1 serving, serves 4)

• Calories: 520
• Total Fat: 27g
• Saturated Fat: 16g
• Cholesterol: 150mg
• Sodium: 920mg
• Total Carbohydrates: 56g
• Protein: 13g