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Buttermilk waffles

Updated: 2024-11-01


Instead of syrup, top each buttermilk waffle with sliced fresh peaches or berries sprinkled with cinnamon.


Serves 6
  • 1 cup whole-wheat or wholemeal flour
  • 1 cup all-purpose, plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • 2 cups buttermilk
  • 1 egg
  • 4 egg whites

In a large mixing bowl, combine the flours, baking powder, baking soda and sugar.

In a medium bowl, whisk together the buttermilk and whole egg. Add to the flour mixture and stir to mix evenly.

In a large metal or glass bowl, using an electric mixer on high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the flour mixture.

Place a baking sheet in the oven and heat to 225 F. Preheat a waffle iron. Spray with cooking spray if needed. Spoon or ladle about 3/4 cup of the batter into the waffle iron, depending on the size of the iron. Spread slightly with a spoon and cook according to the manufacturer's instructions. Transfer the waffle to the baking sheet in the oven to keep warm. Repeat with the remaining batter to make 6 waffles.

Nutritional analysis per serving

Calories: 208

Total carbohydrate: 37 g

Cholesterol:

Dietary fiber:

Monounsaturated fat:

Protein: 11 g

Saturated fat:

Serving size: 1 waffle

Sodium:

Total fat: 2.5 g