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Sinfully Delicious Buttermilk Waffles

Fair warning - There is no going back!

These homemade buttermilk waffles are absolutely the best - crisp on the outside and light as air on the inside. The waffles come together quickly and I guarantee that after you try this, you will never go back to the world of store bought frozen waffles again. My kids adore these waffles recipe and you can mix and match toppings to suit your taste. 


I serve mine with home made whipped cream - I love just plain vanilla whipped cream and my kids love the cotton candy whipped cream. Remember to read through the tips below and try to follow the recipe precisely. Sunday morning is not going to get any better than this! 

Recipe adopted from Food and Wine

waffles 1.jpg

Buttermilk waffles with homemade vanilla whipped cream and cocoa


  • All purpose flour - 3/4 cup 

  • Corn starch - 1/4 cup

  • Baking powder - 1/2 teaspoon 

  • Baking soda - 1/4 teaspoon 

  • Salt - 1/2 teaspoon

  • Buttermilk - 3/4 cup

  • Extra light olive oil - 6 tablespoons

  • Large egg - 1, separated

  • Whole milk - 1/4 cup

  • Granulated sugar - 1 tablespoon

  • Vanilla extract - 1 teaspoon

  • Non stick spray

  • Toppings of your choice

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Buttermilk waffles with mixed berry compote, topped with macademia and coconut clusters


  1. Preheat the oven to 200 degrees Fahrenheit

  2. Combine the dry ingredients: Sieve the flour, salt, baking powder, soda and corn starch together. 

  3. Prepare the wet ingredients: Measure the milk, oil, buttermilk and vanilla extract and whisk them together. Add the egg yolk to it and combine. 

  4. In a separate dry bowl, beat the egg white till soft peaks form. Add sugar to this and continue to beat till glossy and stiff. 

  5. Mix the wet and dry ingredients and whisk them till just combined. Add the egg whites to it and fold gently.

  6. Preheat the waffle iron. When hot, spray with non-stick baking spray or oil and pour about a cup and half of the batter. Cover and cook till done.

  7. Place the waffles on a baking tray and stick them in the preheated oven till you're ready to serve.

  8. When you're ready to serve, remove the waffles form the oven and add the toppings of your choice. 

  9. Enjoy these comforting breakfast treats!  


  • You can replace vegetable oil with melted unsalted butter with the same proportion 

  • Using real buttermilk makes a big difference. As an alternative, I use the buttermilk powder (link below) that has a longer shelf life and follow the package directions to make the required quantity of buttermilk.  


  • Always preheat the waffle before pouring the batter in every, single time.

  • Use real buttermilk or the powder for this recipe. Stay away from substitutions made from vinegar. 

Products used in this recipe

Buttermilk Powder

All Purpose Flour

Pure Vanilla Extract

Did you try this waffle? I'd LOVE to see it! 

Snap a picture and hashtag #tessiefoodculture or tag me @tessiefoodculture on Instagram or facebook!


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