THE BEST BUTTERMILK WAFFLES
In creating this recipe, we tried out many different methods-folding in egg whites, milk versus buttermilk, a yeasted batter. But at the end of the day, this simple dump-and-stir was our favorite by far. Someone in the test kitchen may have even said this was the best waffle they'd ever eaten! The buttermilk makes this waffle ultra-light while the generous amount of butter makes for a super crispy exterior, leaving the inside custardy and soft. Finally, we kept the sugar to a minimum, making these the perfect foil for sweet toppings like maple syrup, berries or jam.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 6 waffles
Number Of Ingredients 11
Steps:
- Preheat a waffle iron to medium-high.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
- Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
- Serve the waffles immediately with butter, syrup, jam, berries or yogurt.
BUTTERMILK PUMPKIN WAFFLES
Steps:
- In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 194 calories, Fat 6g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
PUMPKIN WAFFLES
Nothing beats the smell of freshly baked waffles on a cold wintery day.
Provided by SPLENDA® Sweeteners
Categories Trusted Brands: Recipes and Tips SPLENDA®
Time 20m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
- Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
- Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
- Whisk together egg and SPLENDA® Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
- Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 32.1 g, Cholesterol 32.6 mg, Fat 3 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 417.6 mg, Sugar 3.1 g
BUTTERMILK PUMPKIN WAFFLES
Make and share this Buttermilk Pumpkin Waffles recipe from Food.com.
Provided by Boomette
Categories Breakfast
Time 15m
Yield 12 waffles, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the waffle iron to the desired setting.
- Sift together the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl. In a separate bowl, whisk together the eggs, buttermilk, pumpkin, and butter, until smooth. Working in batches, whisk the dry ingredients into the wet, until well combined.
- Pour the batter (about 2 cups) onto the center of the lower grid, and spread it evenly to the edges. The entire lower grid should be filled. Flip the lid, and cook until ready. Drizzle with syrup or confectioners' sugar, and serve warm!
Nutrition Facts : Calories 585.5, Fat 18.5, SaturatedFat 9.9, Cholesterol 222.7, Sodium 1054, Carbohydrate 84.8, Fiber 3.1, Sugar 21.5, Protein 20
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5/5 (3)Total Time 26 minsCategory BreakfastCalories 287 per serving
- In large bowl whisk the flour, cornstarch, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
- In a medium bowl combine butter, buttermilk, pumpkin puree, vanilla, and egg yolks. Whisk until fully combined.
- Add the wet ingredients to the dry ingredients, gently whisking (or use a fork) until just combined!
- In a separate bowl add the egg whites. Beat on medium speed until soft peaks form. Then add the sugar to the egg whites and beat on medium/high speed until sugar has been fully mixed in.
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- Preheat the oven to 200ªF. Place a wire baking rack on a baking sheet, set aside. Preheat the waffle maker on the medium heat setting.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar, cinnamon, ginger, and nutmeg, set aside.
- In a large bowl, whisk together the eggs, melted butter, buttermilk, pumpkin puree, and vanilla extract. Next, add the dry ingredients into the wet ingredients and fold with a rubber spatula, gently until JUST combined. Do not overmix.
- Spray the waffle iron with nonstick cooking spray. Pour about ⅓ cup of the batter into each waffle portion. Lower the temperature of the iron to the lowest setting and close the lid. When the light goes off (or it beeps) lift the lid gently to make sure things look okay. The waffle will be soft to the touch. Close the lid and let the waffles cook for a second round (or about 1-2 more minutes). Transfer the cooked waffles to the prepared wire baking rack and keep them warm in the oven while you prepare the rest of the waffles. Repeat making the waffles the same way.
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