We all know beer is a magical ingredient when it comes to whipping up the best waffles. But as it turns out, frothy egg whites are an equally as essential element. Just take these buttermilk waffles for example. One taste is like biting into a cloud—a cloud that is simultaneously light and bold, fluffy and tender.
Now imagine that waffle cloud rains fresh strawberry syrup and snows powdered sugar. (Just embrace the Cloudy with a Chance of Meatballs flashback you’re currently having.) We can certainly dream. And with this easy buttermilk waffle recipe, we can make that dream a reality.
But maple syrup is so blah. And the best buttermilk waffle you’ve ever tasted deserves a brilliant topping. Chocolate sauce? Sure. Butterscotch sauce? Maybe. Strawberry sauce? Heck to the yes. Waffles, pancakes, ice cream, brownies, prepare to never go naked again.
Ingredients
For the waffles:
- 3 large eggs, separated
- 2 cups buttermilk, divided
- 2 cups all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 6 Tablespoons unsalted butter, melted
- 1 Tablespoon vanilla extract
For the syrup:
- 3 cups hulled, diced strawberries
- 3/4 cup sugar
- 2 Tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Equipment:
- Waffle maker
Instructions
Make the waffles:
- In a large bowl, whisk together the egg yolks with 1 cup of buttermilk.
- In a separate medium bowl, whisk together the flour, sugar, baking powder, salt and baking soda. Add the dry ingredients to the bowl with the eggs, stirring just until combined.
- Add the remaining 1 cup buttermilk, melted butter and vanilla extract to the bowl, stirring just until combined. (The batter will be lumpy.)
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites at medium-high speed until stiff peaks form. Fold the egg whites into the batter then cover the batter and allow it to rest at room temperature for 30 minutes. While the batter rests, make the strawberry syrup. (Recipe follows.)
- When ready to serve, preheat your waffle iron according to the manufacturer’s directions and lightly grease it with cooking spray. Pour a portion of the batter into the heated waffle iron and cook the waffle to your desired doneness. Top the waffles with strawberry syrup and serve immediately.
Make the syrup:
- In a medium saucepan set over medium heat, combine the strawberries, sugar, lemon juice and lemon zest. Bring the mixture to a boil then reduce it to a simmer and continue cooking, stirring occasionally, until the strawberries are soft and the liquids have thickened slightly, about 15 minutes.
- Transfer the syrup to a serving bowl and set it aside to cool slightly. The syrup will thicken as it cools. (Optional: If you prefer a thinner syrup, strain the cooked mixture through a mesh sieve to remove larger pieces of strawberry.)
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Waffle batter recipe adapted from Food.com.
These made for great Father’s Day waffles! I loved the way that the egg whites made even the batter fluffy :) the compote was also a great way to use the last of our seasonal strawberries.
So glad you enjoyed it, C!
Can we make the batter the night before? Thanks
Hi Armineh – I wouldn’t recommend that as the leavening agents won’t retain as much ability to cause the waffles to puff (and hence, be fluffy instead of dense!).
Excellent recipe!
I’m thrilled you enjoyed it, Kelsey!
How can I make it without eggs… substitute for eggs pls
Hi there! I’ve never tried this recipe without eggs so I’m not certain of a substitute.
I made this strawberry syrup this morning to go with my waffles…it was SO GOOD! What a delicious recipe. :)
So glad you enjoyed the recipe, Sara!