American-Style Buttermilk Waffles Recipe
American-style buttermilk waffles are thicker and fluffier than the typical seaside stand waffles. In the US they’re often served for breakfast with fruit, maple syrup, or whipped cream. They taste like a cross between a pancake and a sponge cake, but with crisp edges.
American-style buttermilk waffles have a completely different character from thin holiday waffles from a seaside stand – they’re tall, soft inside, and pleasantly crisp on the edges. Buttermilk gives them a gentle tang and lightness, so they feel more like a breakfast dessert from an American diner than a classic boardwalk snack. It’s a great way to recreate that weekend brunch vibe from movies and TV shows at home.
Chef's tips
The key is properly preheating the waffle iron – pour in the first batch of batter only when the appliance is really hot, otherwise the waffles will turn out pale and rubbery. Don’t overmix the batter; once the flour is just incorporated, stop, even if you still see small lumps – they’ll disappear as the waffles cook and the texture will be fluffier. If you’re making a larger batch, place the finished waffles on a wire rack rather than stacking them on a plate, as the steam will make them lose their crispness.
How to serve
For a brunch-style breakfast, serve them with a mix of fresh fruit, maple syrup, and Greek yogurt – it’s a combination that always impresses guests. For a more dessert-like version, go for whipped cream, chocolate sauce, and toasted nuts, especially if you’re serving the waffles after Sunday lunch. To drink, strong coffee with milk or homemade iced coffee is perfect, especially in summer when you’re having a lazy breakfast on the balcony.
Ingredients
- wheat flour - 220 g
- baking powder - 2 teaspoons
- sugar - 30 g
- salt - 0.25 teaspoons
- buttermilk - 300 ml
- egg - 2 pieces
- butter melted - 60 g
- vanilla extract - 1 teaspoon
- oil - 1 tablespoon
Preparation
- Preheat the waffle iron according to the manufacturer’s instructions so it is well heated before you pour in the batter.
- In a large bowl, mix together the flour, baking powder, sugar, and salt.
- In a separate bowl, beat the eggs. Add the buttermilk, melted (but not hot) butter, and vanilla extract, and mix to combine.
- Pour the wet ingredients into the dry and gently mix with a spoon or whisk just until combined. If there are a few small lumps of flour, that’s fine – don’t overmix or the waffles will turn out tough.
- Brush the plates of the waffle iron with a thin layer of oil or clarified butter using a pastry brush or paper towel.
- Pour a portion of batter onto the hot waffle iron so it covers the plates but doesn’t overflow. Close the waffle iron and cook for 3–5 minutes, until the waffles are golden and crisp around the edges.
- Carefully remove the finished waffles with a fork or wooden spatula and place them on a wire rack so the steam can escape and the edges stay crisp.
- Repeat until you’ve used all the batter. Serve the waffles right away with your favorite toppings, such as fruit, yogurt, maple syrup, or jam.
Storage
Upieczone gofry możesz przechowywać w lodówce w zamkniętym pojemniku. Przed podaniem podgrzej je w tosterze lub piekarniku, aby znów stały się chrupiące. Możesz też zamrozić pojedyncze gofry i odgrzewać je prosto z zamrażarki w tosterze.
