These Buttermilk Waffles Are So Good, I’ll Never Make Another Recipe Again

When it comes to stocking the pantry, King Arthur Baking Company’s all-purpose flour is our go-to. They also happen to be one of the most reliable resources for baking recipes online, and we’ve included their apple pie, their carrot cake, and their dinner rolls in our recipe showdowns, just to name a few. So when it came time to narrow down the contenders for our waffle showdown, I was hardly surprised that King Arthur’s Classic Buttermilk Waffles are hugely popular, and even came highly recommended by a member of the Kitchn food team.

The thing that really intrigued me about these classic waffles is that the recipe gives you the option of using all-purpose flour (which gives them a little more body) or pastry flour (which makes for a waffle with an extra-crispy exterior and a light-as-air interior). There’s also the option to mix in pecan meal or almond flour for added flavor. Here’s how they stacked up when I gave them a try.

Get the recipe: King Arthur Baking Company’s Classic Buttermilk Waffles

You’ll begin by beating together eggs, buttermilk, melted butter, and vanilla extract in a medium bowl. Whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt, and, if using, pecan meal or almond flour) in a separate bowl. Combine the wet and dry ingredients, stirring until a few lumps remain. Spray the waffle maker with nonstick cooking spray before heating. Cook the waffles according to the manufacturer’s instructions.

I used all-purpose flour for my first round of testing because that’s what I had on hand, and that’s what most people have stocked in the pantry. The recipe was simple and straightforward, although there was a short wait time while the butter cooled. But it was totally worth it because these are the only waffles I want to make from now on. From the crisp, golden-brown exterior, to the soft and pillowy insides, to the barely sweet, buttery flavor, this recipe is everything I want in a really good waffle. Just as King Arthur says, these waffles certainly have body when made with all-purpose flour, but they’re not at all dense, heavy, or doughy. Even once cooled, these waffles hold their shape quite well.

These waffles were so good that I almost didn’t try a batch made with pastry flour, but curiosity got the best of me. The waffles are very good and much lighter when made with pastry flour, but I wouldn’t go out of my way to buy it.

1. Start by melting the butter. You’ll want to give the melted butter a few minutes to cool slightly before mixing it into the batter. So, melt the butter first, then set it aside while you gather the remaining ingredients.
2. You can use whole milk and lemon juice as a buttermilk substitute. A mixture of one cup whole milk and one tablespoon freshly squeezed lemon juice will work in a pinch as a buttermilk substitute for waffles and pancakes.
3. Don’t overmix the batter. Just like when making pancakes, don’t worry about some small lumps in the batter. You’ll get a better, less chewy waffle by not overmixing.

Rating: 10/10

Have you made King Arthur Baking Company Classic Buttermilk Waffles? Tell us what you thought!