Grammy's Kitchen · Waffles · Buttermilk Waffle
One of 39 waffles recipes we measured
from lilluna.com
434 cooks on lilluna.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| liquid | 204% | 181% |
| fat | 32% | 40% |
| egg | 42% | 42% |
| total sugar | 10% | 14% |
| leavener | 5% | 3% |
| salt | 1% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 240 g | 2 cups all-purpose flour |
| 25 g | 2 tablespoons sugar |
| 8 g | 2 teaspoons baking powder |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 490 g | 2 cups buttermilk, (warm) |
| 76 g | 1/3 cup butter, (melted) |
| 100 g | 2 eggs |
| 4 g | 1 teaspoon vanilla extract |
Method: 4 steps, published by lilluna.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“If you know enough to sift your flour and to use a hand blender to mix the buttermilk, eggs, and melted butter, YOU CANNOT FAIL with this recipe. I used your usual waffle maker and let the waffles cook 45 to 60 seconds beyond the "it's done " light before I to” — a cook, 5.0★
“Very close to my recipe. I use brown sugar instead of granulated sugar and add splashes of vinegar to boost leavening. I haven't been warming the buttermilk or resting the batter, but I will in the future. Thinning the batter makes a crepe-like waffle that I s” — a cook, 5.0★