ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fluffy Buttermilk Waffles

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 25 mins
Total time 45 mins
Yield

Makes about 12 waffles

Ingredients

  • 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
  • Syrup

How to Make It

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

Cook's Notes

Batter will also make 24 pancakes.