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I found myself left with almost a full bottle of buttermilk after an attempt to make gluten-free muffins for my dad’s birthday. What else can you use buttermilk for? Well, weekend waffles, of course! This time I opted for Team Gluten because I knew it would turn out well. (But if you have any tried-and-true gluten-free recipes that have flour substitutes, please do share!)

Here’s the recipe I use for delicious, classic buttermilk waffles:
buttermilk waffle ingredients

Golden Buttermilk Waffles

Adapted from Mark Bittman’s How to Cook Everything Vegetarian


  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 1½ teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1¾ cups buttermilk
  • 2 eggs, separated
  • 4 tablespoons butter, melted
  • ½ teaspoon vanilla extract
  • grapeseed oil or similar
  1. Combine flour, salt, sugar, baking soda, and cinnamon in a large bowl
  2. Separate the egg yolk from the whites and keep both
  3. Melt the butter in a microwave-safe bowl or in a saucepan
  4. In a small bowl, whisk together the buttermilk and egg yolks. Then stir in the butter and vanilla
  5. Brush the waffle iron lightly with the oil and then turn it on so it gets nice and hot
  6. Stir the wet ingredients into the dry ingredients
  7. Beat the egg whites with a whisk or electric mixer until they form soft peaks
  8. Fold the egg whites gently into the batter
  9. Spread a ladleful of batter onto the iron and cook until golden brown. Keep waffles warm in a 200 degree oven while the rest of the waffles are being cooked.


buttermilk waffles homemade

For pictures of each step, visit my Snapguide.