Multigrain Buttermilk Waffles

Buttermilk is… weird.

It’s strangely thick and smells like maybe you forgot you had milk in your fridge and then found it a few weeks later, hiding in the back behind those random leftovers and a head of lettuce that has seen better days.

 

I have a strange love/hate relationship with buttermilk that I’m not sure how to explain.

I might be obsessed with it? Just a little?

After officially hopping on the buttermilk-lovin’ train, I don’t feel right unless I have some in my fridge at all times.

 

Love:

the tang.

the rich, thick texture.

those little bubbles that stay on top of the milk.

how awesome it is in pancakes and waffles and cornbread.

the best chocolate cupcakes that you would never guess are based on buttermilk.

the fact that is basically doesn’t go bad, unless you really forget about it for like…months.

 

 

Hate:

when I forget to buy it.

the weird texture and those bubbles that never go away. is that normal?

the fact that is basically doesn’t go bad, unless you really forget about it for like…months. not that i’ve ever done that. nope.

 

What I’m trying to say is, if you don’t have buttermilk in your fridge, get some.

It’s liquid gold when it comes to baking – thick, rich, tangy, and makes some dang good waffles.

 

PS: welcome to our kitchen table. yup, it always looks like this. sometimes worse!

PPS: I think I somehow got my buttermilk love from my Mammaw, but I’m not hardcore like she is. One of her favorite meals from childhood was: beans, cornbread, and a glass of buttermilk. Like, to drink. I don’t think I’m ready for that.

 

Multigrain Buttermilk Waffles

Makes: 6 servings

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup buckwheat flour
  • 1/2 cup all purpose flour
  • 1/2 tsp salt
  • 2 Tbsp sugar
  • 1 1/2 tsp baking soda
  • 1 3/4 cups buttermilk
  • 2 eggs, separated
  • 4 Tbsp butter, melted and cooled
  • 1/2 tsp vanilla

Directions:

  1. In a large bowl, combine the dry ingredients (flours through baking soda).
  2. In a smaller bowl, mix the liquids, leaving the egg whites in a separate dish.
  3. Beat the egg whites with a whisk or egg beater until they are fluffy and hold soft peaks.
  4. Stir the buttermilk mixture into the flour.
  5. Carefully fold the whipped egg whites into the batter.
  6. Heat your waffle iron and grease with butter or oil.
  7. Pour 1/3 cup of the batter into each waffle space and cook until golden, about 4-6 minutes.

28 comments

  1. It’s quite hard to get buttermilk over here but thankfully, relatively easy to make your own. I can’t imagine baking without it!

  2. I’ve never used buttermilk but I definitely love using buttermilk flavored pancake and waffle mixes. Kind of the same thing?? :)

  3. I never buy it! I always use the milk/lemon juice sub trick. Now, im feeling the need to get some! Yum to waffles

  4. These waffles look fabulous! I have a wafflemaker, but I never ever use it – something tells me I’ll be breaking it out soon to make these waffles though… ;-)

  5. I neeed to make these! They look fantastic :)

  6. Mmmm, buttermilk. Also great for marinating chicken–it makes the chicken tender and juicy, kind of like yogurt.

  7. My stomach is mad at me because I’ve not made this. YET.

  8. I’ve never cooked with buttermilk before, but I do love the soy milk + vinegar trick. I will have to try it next time I make my pancakes!

  9. A friend’s adult daughter loved to drink it like milk.

  10. Again, I bow down to the breakfast queen ;)
    Yum!

  11. Liquid gold…I love it. Great way to explain buttermilk. There is something about the texture that it adds! These waffles sounds scrumptious!

  12. Love the natural look of your table. I will add one thing to the buttermilk hate – I wish it came in smaller containers! Even though it does stay good for quite awhile I STILL end up always throwing quite a bit out. A girl can only eat so many waffles and so much buttermilk ranch dressing.

  13. i need to get in the habit of picking it up, it’s been too long… i have my eyes on the maple buttermilk pie from 101 cookbooks!

    • I made that pie a few weeks ago! :) My friend and I had a fall feast and we made her maple buttermilk pie. It was awesome! But we only used 1/2 the zest the recipe called for, and we both agreed that we would totally leave it out next time. the buttermilk is plenty tangy!

      it was really, really good.

  14. I’m on the buttermilk lovin’ bandwagon too!

    I always have some in the fridge. It makes everything better. Don’t try to make bechemel with it like I did one time…no bueno.

    I absolutely love how long it lasts too. Sneaky! :)

  15. I bought some of the powdered buttermilk — you have to keep it in the fridge once you open it, but you just add it to liquid for instant buttermilk.

    I love what it does to chicken — makes it so tender!

  16. I love buttermilk! My grandfather used to fill a cup with leftover corn bread and pour buttermilk over top and enjoy. I could never do that. I can’t stand to actually drink it but it’s great in baked goods :)

  17. I would love to see what else you do with it. I’ve only ever used buttermilk before in a coffee cake recipe, but I really want to try my hand at buttermilk biscuits.

  18. I haven’t used buttermilk before, or made waffles from scratch for that matter, but they look delicious! I have used Bob’s Red Mill whole wheat waffle mix and the waffle iron we registered for and never thought we’d actually use a TON. Favorite toppings right now: almond butter and maple syrup. Plus they freeze easily, like I’m sure your’s do too!

  19. hahah i never really thought about buttermilk like that but yes, it is strange…and yes, i totally love it (though not enough to drink it plain :))

    i always want to buy buttermilk for pancakes and waffles but then get stuck with leftovers…i need to just suck it up bc buttermilk makes for the best breakfasts!

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