Martha’s Buttermilk Waffles
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My final breakfast idea for mother’s day this week are these Martha’s buttermilk waffles! This simple recipe is adapted from none other than THE Martha, Martha Stewart. When breakfast time rolls around mom will love these waffles as a delightful treat!
Waffles are one of my personal favorite breakfast dishes. I especially love them when the recipe doesn’t require you to separate the eggs and whip the egg whites and this is one of those recipes! The results are still just as fabulous without that extra step!
Just like in my recipe for Waffles of Insane Greatness, this recipe includes cornstarch. Martha’s original recipe does not include the cornstarch. However, cornstarch is the key ingredient for the perfect ratio of fluffy interior and crispy exterior. I think it was a good addition.
These waffles also include buttermilk. Some people ask, “Why are buttermilk waffles better than regular waffles?” Buttermilk will add moisture and richness. The combination of buttermilk and baking soda in the batter helps your waffles rise and make them thick and fluffy.
Ingredients to Make Martha’s Buttermilk Waffles
- ALL-PURPOSE FLOUR
- SUGAR
- BAKING POWDER
- BAKING SODA
- CORNSTARCH
- SALT
- BUTTERMILK
- BUTTER
- EGGS
How to Make Martha’s Buttermilk Waffles
In a medium bowl, whisk the flour, sugar, baking powder, baking soda, cornstarch, and salt together until blended. This is your dry mixture.
In a large bowl, add the buttermilk and eggs. Whisk together to combined. Then, slowly add in the melted butter while whisking.
Add your flour mixture (dry mixture) to your wet mixture. Stir together just until combined.
DO NOT OVER MIX! The batter will be lumpy, and that’s okay.
That’s typical. Just make sure there’s no dry flour in the bowl. If you over mix, you will end up with tough and dense waffles.
Then, pre-heat a waffle iron. Ladle in some of the batter and close the iron. Cook the waffles according to the waffle iron manufacturer’s instructions.
Make sure to preheat the iron. A preheated hot waffle iron is what helps give you that crispy outside.
I cook mine in my Belgian waffle maker which takes 1 cup of batter. I was able to get 4 waffles from this recipe. The number of waffles you will get can vary because of the variety of waffle iron sizes.
Frequently Asked Questions
Can I use a regular waffle maker for this recipe?
Yes, you can use a regular waffle maker to cook Martha’s Buttermilk Waffle recipe. Just be sure to adjust the amount of batter used according to the size of your waffle maker. I like using my Belgian waffle maker to get larger and thicker waffles.
What toppings pair well with this super-simple waffle recipe?
You can top these buttermilk waffles with fresh berries, sliced bananas, whipped cream, maple syrup, caramel, or powdered sugar. Get creative and customize your waffles with your favorite toppings! I am partial to any kind of fruit, along with some whipped cream. However, when I don’t have that in the house, good old butter and syrup are always good.
Can I substitute regular milk for buttermilk?
Buttermilk has a tangy flavor and will give you the most tender results. You can substitute it with a mixture of regular milk and lemon juice or white vinegar. This will give you a similar level of acidity.
To make buttermilk, first add 1 tablespoon of lemon juice or vinegar to a measuring cup. Next, fill the cup with milk until it reaches 1 cup. Then allow it to sit for 5-10 minutes before using.
For recipes to top your waffles, try:
Martha’s Buttermilk Waffles
Real Mom Kitchen
Ingredients
- 2 cups flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp cornstarch
- ½ tsp salt
- 2 cups buttermilk
- ½ cup butter melted
- 2 eggs
Instructions
- In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, cornstarch, and salt. Whisk together to blend.
- In another bowl, whisk the buttermilk and eggs together. Then, slowly add in the melted butter while whisking.
- Add your dry ingredients to your wet ingredients and stir, just until combined. Lumps are ok, so don’t over mix. Just make sure there is no dry flour.
- Preheat your waffle maker and pour batter in the waffle iron. Close iron and cook according to manufacturer's instructions. A preheated hot waffle iron is what helps you get that crispy outside. Yield: depends on the size/shape of your waffle iron. I get 4 Belgian waffles with my waffle maker.
Nutrition
Recipe adapted from Martha Stewart.
