Overview
Homemade buttermilk waffles, dialed in over 7+ years of iteration. Uses a quick homemade buttermilk (acid + milk) rather than store-bought, and batches well for the freezer.
Ingredients
Homemade Buttermilk
- 1/2 lemon, juiced
- 1 tbsp distilled vinegar
- 1 3/4 cup milk (2% lactose-free, or whole milk)
Batter
- 2 cups unenriched organic flour
- 1 tbsp baking powder
- 1/4 teaspoon baking soda
- 1 tbsp organic sugar
- 1 tbsp brown sugar
- 1/2 tsp fine salt
- 2 pasture-raised eggs
- 1/2 cup (1 stick) butter, melted
- 1/4 cup avocado oil
- 1 tbsp cinnamon
- 1 tbsp vanilla extract (homemade optional)
Equipment
- Waffle iron
- Mixing bowls
- Parchment paper
- Ziplock freezer bags
Instructions
1. Make the buttermilk
Combine lemon juice, distilled vinegar, and milk. Let sit at least 15–30 minutes until curdled/thickened.
2. Mix the batter
Combine flour, baking powder, organic sugar, brown sugar, and salt. Add eggs, melted butter, avocado oil, cinnamon, vanilla, and the prepared buttermilk. Mix until just combined.
3. Cook
Waffle iron on mid setting (~3). Cook until golden and crisp.
4. Freeze for later
Separate cooked waffles with parchment paper and store in a ziplock bag in the freezer.
Serving Suggestions
Derrick’s Notes
Why this recipe is interesting
Homemade buttermilk (acid + milk, 15–30 min set) instead of store-bought — a stabilization technique refined over years.
Benchmark vs. our version
Source
Original — 7+ years homemade development.