Crispy Buttermilk Waffles (Or The Reason Why I’m A Hopeless Homebody)e


I admit it, I’m super lame. We live in a walker’s paradise within 5-10 blocks of multiple restaurants that have received culinary sonnets reviews in publications like Bon Appétit and Gourmet but for the most part, we eat at home. While I do enjoy cooking and it’s definitely cheaper to eat at Chez Moi than going お任せ (omakase–you know, where you leave your menu and wallet in the hands of the chef 😉 ) at the sushi joint around the corner, those aren’t the main reasons we stay at home. No, it’s not the predominantly soggy weather although that can definitely get old. It’s not even the longish waits (many times 45-60 minutes) in a city that seems to have taken a silent collective vote on the inappropriateness of reservations although it definitely makes the multitasking hubby steam. We also don’t have to worry about being serenaded by someone’s toddler having a meltdown at the establishments we favor. Nope, we mainly eat in cuz I’m a homebody and we feel guilty about leaving the pooch at home–his fuzzy little heart breaks every time we close the door in his face. Yeah, I know it. I’m totally whipped. And while I lurrve southern fried chicken with fluffy biscuits so big they call them “cat’s heads” and sugary, crispety, berry-laden Liège waffles for a ridiculously paltry $4, we still mainly eat at home.

This morning was a bonus of extra hubby time. Usually he’s up and about when it’s still dark and has peddled his way to work before I can get the pooch to leave the bed (hey, what can I say, he likes to spoon) but it was a lazy-ish work day where he didn’t need to go in until noon. So, to celebrate and wait out the celestial flood, we had waffffffles at home. I’m not much of a breakfast person (I know, it’s the most import meal of the day, but it’s hard to eat breakfast when I usually eat “lunch” at 10:30-11. I like to eat before I punch and kick imaginary villains kickboxing.) but I can always get behind waffles. It’s even fun to say. Waaaaaafffffffles. And even more fun to eat. Crispety golden brown edges, tender fluffy innards covered with the syrup or condiment that fits your whim that day. In a tangy berry mood? Sounds like a berry syrup day. Mmm, rich chocolate-hazelnutty Nutella and bananas in your future? Can I interest you in a smoky mapley syrup? It’s got the dynamic duo of texture and flexible flavor to suit my whimsical taste buds. And if you really want to switch things up you can even put things in the batter like chocolate chips or strawberries or even Brie (trust me, slather a little tomato jam and sprinkle some basil on your Gallic gaufre and you’ll be humming in savory waffley heaven). I’ve made this into a 2 person waffle recipe cuz berry syrup is really bad for the dog’s teeth 😉 so just double or triple if you’ve a bigger family.

No hints for you!
1) Okay, just one. Do I really need to melt the butter first? Yup. If you think the batter is lumpy with melted butter, just imagine it without. More importantly; however, with the butter evenly distributed throughout and current the ratio of butter to batter, this is the most painless waffle batter I’ve seen. No sticking to the waffle iron so you have raggy sad waffles. And no continual re-greasing of the waffle iron, all the calories in the waffles are all the ones you see (except for the toppings).

1 c all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 c low-fat buttermilk
4 tbsp butter, melted
1 large egg

Preheat waffle maker.

In a large mixing bowl whisk together flour, baking powder, and baking soda. Make a well in dry ingredients and pour in buttermilk, butter, and egg. Stir together till just combined (not lumps or streaks of flour are visible). The batter will be very lumpy looking, like oatmeal.


Scoop out ~1/3 c batter and spread out onto waffle maker to within 1/2 inch of the edge (otherwise you will have raggy looking waffles like the one I ate 😦 ) and close the lid.


If you don’t have a doneness indicator once the huge plumes of steam have dissipated ~2 minutes, peek and check to see how golden your waffles are. Since the butter has been melted into this recipe, it’s not sticky at all so you don’t have to worry about waffle bits getting stuck as you open the waffle maker. Makes 5 regular-sized waffles. Sorry, I can never seem to get recipes that make even numbers of anything ^_^ Drizzle with the toppings of your choice. This also tastes great as waffles bananas Foster, I’m just sayin’.

About Cam

Enjoying the hippie life in Portlandia :)


  1. df

    Big waffles fans live at my house, and this looks worth a go. Thanks for sharing!

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