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Buttermilk Waffles

Enjoy these waffles on their own, drizzled with your favorite syrup, or transform them into a luxurious brunch dish, Waffle Napoleons with Raspberry Cream (see related recipe at right). For that recipe, you will need to cook heart-shaped waffles.


  • 2 eggs, separated
  • 1 cup buttermilk
  • 5 Tbs. unsalted butter, melted
  • 1/4 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 Tbs. sugar


Preheat a waffle maker according to the manufacturer's instructions.

In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla until blended. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.

In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites.

Cook the waffles according to the manufacturer's instructions. Makes eight 4-inch waffles.

Williams-Sonoma Kitchen