Buttermilk Waffles with Maple Butter
Crisp-edged, fluffy buttermilk waffles served with a whipped maple butter that melts into every pocket. A weekend breakfast made from pantry staples.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Folding in whipped egg whites is what gives these their light, airy centers and crisp shells. Leave the batter a little lumpy, since overmixing makes waffles tough. Cooked waffles freeze well and re-crisp in a toaster.
Method
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Beat the softened butter with the 3 tablespoons maple syrup until light and fluffy, then set aside at room temperature.
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Heat a waffle iron and the oven to 200°F (95°C), setting a wire rack on a sheet pan to keep the waffles warm.
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Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
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Whisk the egg yolks, buttermilk, melted butter and vanilla in another bowl, then pour into the dry ingredients and stir until just combined, leaving a few lumps.
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Beat the egg whites to soft peaks and gently fold them into the batter.
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Grease the waffle iron and cook about 3/4 cup of batter at a time until deep golden and crisp, . Keep the finished waffles on the rack in the oven.
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Top each waffle with a spoonful of maple butter and serve with extra maple syrup.
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