Mom’s buttermilk waffles are made with dairy sour cream, eggs, buttermilk, and butter so they fry up light and crispy. Serve with maple or strawberry syrup. You can find other waffle recipes here too.
This recipe has been a family favorite for many years and my mom makes them almost every Sunday for brunch still to this day. If you are fortunate enough to be invited over for brunch, they will taste even better as someone else is doing the cooking. My son loves these waffles are one of the highlights of going to visit Grandma and Grandpa for the weekend, along with the cats and cows.
I am trying to remember exactly, but some time in the mid 1980’s my mom started making these and she has been perfecting the recipe all these years. There is a bit of a secret ingredient here, and I think that is adding a pinch of love to each batch.
This is something that you may only make occasionally, but will be remembered when you do. How about starting a new tradition in your family and make these waffles once per month or perhaps more often? Making a great waffle is something that may seem difficult at first, but when you start with a great recipe, it becomes easier to turn out a great waffle.
Serve them up with maple or blueberry syrup, real butter and real whipped cream or perhaps a dusting of powdered sugar. For side dishes, think traditional fare like bacon or sausage, along with a dish of fresh fruit like oranges or pears.
This recipe can also be used as a dessert waffle with the addition of a small amount of sugar.
As an added note, you will need a Belgian waffle maker for this recipe. You need the deeper wells of a Belgian waffle iron in order for this recipe to turn out light and crispy.
Mom’s Buttermilk Waffles
- 2 eggs
- ½ cup sour cream
- ¼ cup butter, melted or vegetable oil
- 1 to 1-1/4 cups fresh buttermilk
- 1-1/2 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon baking soda
- Preheat your waffle iron.
- Combine eggs, sour cream, butter and buttermilk. Whisk until smooth.
- Slowly add dry ingredients to liquid mixture; stir until well blended. Batter will be slightly lumpy and thick. This shouldn't be a runny batter.
- Bake on a Belgian waffle iron as directed.
If using as a dessert waffle, add 2 Tablespoons sugar to the batter for a sweeter taste.
Try adding ½ cup crushed pineapple (drained) to the batter for a change of pace. Top with a dusting of powdered sugar.