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Buttermilk Vanilla Waffles Recipe
With only a pinch of baking soda to help them brown, these waffles are leavened primarily by steam, so they're light and crisp, with a hint of tangy goodness.
Ingredients
- 6 ½ ouncesall-purpose flour (1 1/3 cup; 185g)
- 1 ½ ouncespowdered sugar (1/4 cup plus 2 tablespoons; 45g)
- ½ teaspoondiamond crystal kosher salt; for table salt, use half as much by volume or use the same weight
- ½ teaspoonbaking soda
- ½ teaspoonbaking powder
- 1vanilla bean, split and scraped (see note)
- 14 ouncescultured lowfat buttermilk (1 3/4 cup; 395g) (see note)
- 1 ½ ouncesunsalted butter, melted (3 tablespoons; 40g)
- 2 largeegg whites (about 2 1/2 ounces; 70g)
- 1 teaspoonvanilla extract
- maple syrup, for serving
Directions
- 1
For the Batter: In a large bowl, combine flour, powdered sugar, salt, baking soda, baking powder, and scrapings of one large vanilla bean, mixing by hand until the seeds are well dispersed. Add buttermilk, melted butter, egg whites, and vanilla extract and whisk until smooth.
- 2
For the Waffles: Set waffle iron to medium and preheat until indicator is ready. For an 8-inch square machine, scrape in roughly half the batter. For a 7-inch Belgian machine, scrape in about one-third. Close lid and cook until waffle is golden brown but still steaming, 4 1/2 to 6 minutes depending on the depth and heat of your machine. Serve immediately, with copious amounts of maple syrup, and griddle remaining batter as before.