Buttermilk Waffles


Now that the craziness of Christmas is behind me I’ve finally had the chance to spend some time in the kitchen. Having three million other things to do wasn’t the only reason I hadn’t been baking. I was also waiting, ever so patiently, for my new waffle maker that I had asked for. Our current waffle maker has seen its last days and needed to be thrown out. It never seemed to cook the waffles evenly. And it also made thick fluffy waffles which just isn’t my thing. I prefer thin and crispy which is exactly what my new Cuisinart waffle press delivers. Among the other christmas gifts was a beautiful black walnut cutting board and two boxes of antique dishes which are sure to make an appearance soon.

I made these waffles a couple months ago for a friend after she spent the night. They’re perfectly golden brown with a crispy outside and soft inside. They taste as good as they look which is always a plus. The last time though I only put butter and maple syrup on them, and since they’re so perfect I felt they needed a more beautiful topping. So I saved the recipe for another day when I had the time to properly dress them.

If you haven’t had enough sugar over the past few weeks from gorging on christmas cookies and various holiday sweets then you should definitely make this Maple Caramel Sauce to accompany the waffles. It’s absolutely delicious and oh so perfectly sweet. Those who were lucky enough to try it claimed it was life changing. Now I’m not so sure about that, but I can promise that’s it’s very very tasty. I also drizzled whipped cream over them although I added very little sugar to that, only about a teaspoon full. I also only whipped it for a short time to keep it creamy. Either way you dress these babies they’re delicious so go healthy with some fruit compote if you’re feeling the need to do a little cleansing or pile on the sugar if you’re not.

Buttermilk Waffles

adapted from Fifteen Spatulas


  • 2 eggs, separated
  • 2 cups whole buttermilk
  • 1/3 cup vegetable oil
  • 7.5 oz all-purpose flour (1.5 cups)
  • 2.5 oz cornstarch (1/2 cup)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tbsp sugar


  1. Separate the egg yolks and whites, and beat together the egg yolks, buttermilk, vegetable oil, and amaretto to combine.
  2. Whisk to combine the flour, cornstarch, baking powder, and salt. Set aside.
  3. Combine the leftover egg whites with the sugar, and whip to stiff peaks (if you lift the beaters straight out of the egg whites, then invert the beaters, the egg white should stand up on its own as a stiff peak).
  4. Stir the buttermilk liquid into the flour mixture (make sure the batter is still a little lumpy), then fold in the egg whites, being careful not to deflate them.
  5. Pour the batter into a preheated waffle maker and cook for about 3-4 minutes.

Maple Caramel Sauce


  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup maple sugar
  • 3/4 cup heavy whipping cream
  • 1/8 teaspoon coarse kosher salt
  • 5 to 6 drops imitation maple extract
  • 3-4 tablespoons of maple syrup

Melt butter in heavy medium saucepan over medium heat. Add sugar. Whisk until sugar melts and mixture is thick and boiling, 2 to 3 minutes. Gradually whisk in cream. Bring sauce to boil, whisking often. Boil until sauce thickens enough to coat spoon and is reduced to 1 cup, whisking often, 2 to 3 minutes. Remove from heat. Whisk in coarse salt and extract. Can be made 1 week ahead. Cool, cover, and chill.

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