Friday, July 23, 2010

Easy Buttermilk Waffles

While we were in North Carolina last week, we enjoyed lots of fresh, local summer fruits. The peaches were heavenly, and I loved them so much that I brought a basketful back home with me. This morning I decided to whip up a batch of my Easy Buttermilk Waffles to enjoy with the fresh peaches. Good decision! Breakfast doesn't get any better than this!

There are two things I really like about this recipe, besides that fact that the waffles taste WONDERUL - it uses less oil than most traditional waffle recipes do, and you don't have to beat the egg whites and fold them into the batter, which takes extra time and uses more utensils. It only takes about 5 or 6 minutes to make the batter. Then just plop about a half cupful onto the waffle iron, and get ready to enjoy delicious, light, crispy, tender homemade waffles. I like them with maple syrup and fresh fruit.

Easy Buttermilk Waffles

Preheat waffle iron.

Combine dry ingredients in a medium size bowl:
1 ¾ c. flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt

Combine separately:
2 c. buttermilk
1/3 c. oil
2 eggs

Add the wet ingredients to the dry and whisk together until thoroughly combined.
Ladle the batter onto the preheated waffle iron. Cook until golden and crisp.
Serve with maple syrup and/or fresh fruit.

Waffles may be frozen, to be thawed and toasted at a later time.


  1. What do you use for your flour? (to make it gluten free?)

  2. I use gluten free flour from It's wonderful! I use it in all my regular recipes in place of wheat flour and they turn out great. It's a little pricey, but it's worth it to me to be able to eat like "normal" people. You might be able to find it in a natural foods store.

  3. Leslie,

    So glad you posted this recipe. I love fresh peaches too and last night we made a fresh spinach salad with fresh peaches, carrots, raisins and feta cheese. But what MADE the salad was this AWESOME Blackberry Basil Vinaigrette dressing on top of the salad:

    1/2 Jar seedless blackberry preserves
    1/4 c red wine vinegar
    6 fresh basil leaves
    1 garlic clove, sliced
    1/2 teas salt
    1/2 teas seasoned pepper
    3/4 cup vegetable oil

    In blender or food processor, combine blackberry preserves, red wine vinegar and next 4 ingredients. Slowly add vegetable oil while blender is on until smooth.

    This recipe is a keeper and awesome with fresh peach salad!!!!

  4. Your recipe sounds wonderful! I can't wait to try it - thanks so much for sharing.


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