Thursday, April 27, 2017

Easy Pour-Mix-and-Cook Buttermilk Waffles (can be eggless too!!!)

Love Belgium style waffles that are light and crispy on their outside crust and yet thick, moist and spongy in their inside? Oh! Yum Yum...

I'm a waffle enthusiast! And I have many fabulous 100% crispy waffles recipes to recommend at here (Sour Cream Waffles - Two recipes), here (Overnight Yeasted Waffles), here (easy Pandan Waffles), here (Fast and Easy Yeasted Crispy Belgian Style Waffles) and...

These easy pour-mix-and-cook buttermilk waffles in this post!!!


easy buttermilk waffles
Easy Pour-Mix-and-Cook Buttermilk Waffles

All thanks to an anonymous reader and also Lynn Kuek, a friend that I know from Singapore Home Cooks Facebook page. Thank you thank you so much for leading me to this fabulous recipe!

After I published my latest Fast and Easy Yeasted Crispy Belgian Style Waffles recipe, an anonymous reader left a comment in my post, asking me to try this waffle recipe at Fine Cooking. At the same time, Lynn wrote an email for me with a recipe in it. As usual, the curious me was going to try out both recipes and when I looked the recipes very closely... I actually saw that both are exactly the SAME!!!

Both Fine Cooking and Lynn's recipe use the exact list of ingredients, all in the same amount and the only difference is that the recipe at Fine Cooking requires 1 large egg to be separated and the egg white with the addition of sugar is whisked to near stiff peak whereas the Lynn's recipe doesn't require this step and just whisk all ingredients together!!!

For me... I made it even more easier!

First, I measure all the dry ingredients in one plastic bag. Then, I used one large measuring cup to measure the wet ingredients and combine both wet and dry ingredients by using a fork to mix briefly. After allowing the batter to rest for about 15 minutes, I poured portions of the batter into a preheated waffle iron to cook.

Then, all I need to wash is one measuring cup and fork plus my stove-top waffle iron and within minutes, I was enjoying these beautiful fluffy crispy waffles!!! See... So easy!!!

easy buttermilk waffles
So fluffy and crispy! I love love love these waffles!!!

Watch my video and you will see that cooking these waffles is extremely easy!!! Just measure, mix and cook the waffles! So easy that I'm sure that nothing can be easier than cooking these waffles! LOL!

Have you noticed something in video? I have discovered another thing in this recipe!!! I can even make these waffles with NO egg too! And the eggless waffles turned out to be equally fluffy and crispy!!! I'm totally amazed! Are you?

I'm impressed! And I have to say the same like the kind anonymous reader commented in my previous waffles post... Try it. You may fall in love with it just like me :)

Here's my super easy version of this amazing recipe that is adapted Fine Cooking and from Lynn Kuek, a friend that I know from Singapore Home Cooks Facebook page.

Makes five thick 9 x 9 cm Belgian style waffles

The dry ingredients:
90g (2/3 cup) all purpose / plain flour
45g (1/3 cup) cornflour
1/2 tsp baking powder
1/2 tsp baking soda
10g (1 tbsp) caster sugar
1/2 tsp salt

The wet ingredients:
100ml (7 tbsp) milk
100ml (7 tbsp) buttermilk
80ml (1/3 cup) vegetable oil
1 large egg, lightly beaten, optional - the eggless waffles are crispy too!
1 tsp vanilla extract, optional if you want your waffles to be sweet

vegetable oil spray, to grease the waffle iron

Measure (or weigh) and combine all dry ingredients in a plastic bag.

In a extra large measuring cup, pour milk, buttermilk and oil with the correct volume in it. Then, add egg (optional), vanilla (optional) and the dry ingredients. Use a little hand whisk or a fork to mix all until the mixture has no large clumps. Do not over mix and it is ok if the mixture is a little lumpy.

Cover with plastic wrap, and let rest at room temperature for 15 mins.

While the batter is resting, preheat waffle iron to its medium low heat setting - not the lowest!

Spray preheated waffle iron with non-stick oil spray. Caution: If you are cooking waffles on the your stove, please do not spray cooking oil into direct fire! Using the same measuring cup, pour adequate waffle batter (about 1/3 cup to 1/2 cup) onto hot waffle iron. Cook until both sides are crispy and golden. Repeat this step until all the batter has been used.

Serve immediately or keep warm in a 100°C or 200°F oven until ready to serve. Serve with any syrup or toppings that you like.

Enjoy your waffles!
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  1. May i know where u buy yr wafler set. Tq

    1. Hi, my waffle iron is a no brand cheap cheap one that I bought from Japan.

  2. Replies
    1. You can substitute buttermilk with either milk plus vinegar or lemon juice or even yogurt but the taste of the waffles won't be as ideal as the ones made with buttermilk :)

  3. to much oil it seems

    1. You need enough oil to make crispy waffles! Too fatty for you, then use other low fat waffle recipes but the low fat waffles won't stay crispy and structurally stable for more than 10 mins!!!

  4. Love your waffles. Do you spread kaya on it? Perfect with a cup of coffee! Thanks for sharing Zoe.

    1. Hi Veronica, I didn't eat my waffles with kaya :p I prefer my waffles to be served with maple syrup :D

  5. Can I substitute oil with melted butter instead?

    1. Yes, you can but oil will make the waffles lighter in texture.

  6. Just recently I fell in love with waffles. And have been trying different flavours and recipes. your waffles sounds super easy and yum.. will try for sure

  7. Hi Zoe, how long the waffles will stay crispy?

    Thank you and blessings
    Priscilla Poh

    1. Hi Priscilla, Depending on the humidity of your place, the waffles will probably stay crispy and structurally stable for about 15-20 mins without further heating and of course, they are the best when they are freshly cooked :) So far, I think that the waffles that are made with sour cream are actually the best in term of their structure stability. Cheers!

    2. Thank you, Zoe. Blessings ...

  8. hello. Do we need to sift the flour, baking powder, baking soda?

    1. No, you don't have to. If you wish to do it, you can do it too :) Cheers!

  9. May i know if i could leave out the buttermilk or what i can replce it with?
    Thanks in advance....

    1. Hi, Please see my above answer to Rowena.