Buttermilk Waffles: fluffy Sunday breakfast!

With some buttermilk left in the fridge after making a big batch of cupcakes, Sweettablescapes was ready for a Sunday morning treat: some fluffy Buttermilk waffles! (recipe from Southern Living, Feb. 2015). These are easy, quick and delicious! Make sure to eat them right away!!

img_0033You’ll need:

2 cups cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
4 large eggs, separated
2 cups buttermilk
1/2 teaspoon cream of tartar
4 tablespoons butter, melted
1 teaspoon vanilla extract


1. Whisk together first 4 ingredients in a large bowl. img_0020Whisk together egg yolks and buttermilk in a small bowl. img_0021img_0023Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form.img_0024img_0025img_00262. Using a fork, stir yolk mixture into flour mixture just until dry ingredients are moistened.img_0027img_0028 Stir in butter and vanilla. img_0029img_0030(Batter will be lumpy.) Fold in egg white mixture just until incorporated. img_0031img_0032(Do not overmix.)

3. Pour about 1/2 cup batter for each waffle into a preheated, oiled Belgian-style waffle iron; cook according to manufacturer’s instructions until waffles are golden brown and crisp. Keep warm in a single layer on a baking sheet in a 200° oven up to 30 minutes. Serve with syrup.




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