Monday, September 28, 2015

Williams Sonoma Buttermilk Waffles

Waffles are the best! We have several waffle recipes on this blog. This one is a slightly more difficult recipe because you have to whip egg whites to stiff peaks. You'll want to google that if you don't know how first. I'm not able to explain that here.

The waffles are naked in this picture because I wasn't sure you wanted to see the peanut butter, syrup, and Cool Whip concoction they became. However, those are great toppings, alone or together, for waffles. Berries are a nice touch, too.

2 eggs, separated
1 cup buttermilk
5 Tbsp unsalted butter, melted
1/4 tsp vanilla extract
1 cup all-purpose flour (or 1/2 cup wheat to 1/2 cup cake flour)
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 Tbsp sugar


  1. Preheat a waffle iron according to the manufacturer's instructions.
  2. In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter, and vanilla until blended. 
  3. On a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt, and sugar.
  4. Add the flour mixture to the yolk mixture and whisk until smooth.
  5. In another bowl, whisk the egg whites until stiff peaks form. 
  6. Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites.
  7. Cook in the waffle maker according to manufacturer directions and your preferred crispness.
  8. Keep warm in an oven at 200 degrees until serving, or serve immediately with toppings!

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