Honey Buttermilk Waffles + Vanilla Maple Syrup

Sweetened with honey these honey buttermilk waffles are easy and delicious! Serve with warm maple syrup and fresh fruit for a satisfying breakfast!

This was my first go at waffle making. 32 years on earth and I just bought my first waffle maker and the verdict? Delicious.

However, apparently I need a lesson on how to fill the waffle maker. I was so concerned about over-filling that I under filled. Each and every time. Ugh. Oh well I’m sure you’ll do better than I did when you make these, but on the reals… I kind of like the broken edges. They’re rustic.

To Make These Honey Buttermilk Waffles You Will Need:

• unbleached all-purpose flour
• baking powder
• cardamom
• kosher salt
• eggs (yolks and whites separated)
• buttermilk
• coconut oil
• honey

Start by adding 1-1/4 cups unbleached all-purpose flour and 1 teaspoon baking powder into a large bowl.

Add 1 teaspoon of cardamom. This is totally optional but you guys, I really can’t get enough of this spice! It smells heavenly and when added to pancakes, french toast and/or waffles… it-it just makes them taste cozier. Truth.

Lastly add a couple of pinches of kosher salt…

Give it a good stir and push it off to the side for a moment while you work on the wet ingredients.

Add 2 large yolks (saving the whites for later) to a mixing bowl.

Add in 1/4 cup of warm (not hot) coconut oil. If you don’t have coconut oil than you can totally use butter… I just love the taste and health benefits of coconut butter.

Measure and add in 1/4 cup of honey.

Lastly add in the 1-1/3 cups of buttermilk.

After giving those a good whisk, pour them directly into the dry ingredients.

Stir. Check out them flecks of cardamom. LOVE!

Normally I wouldn’t make a recipe that called for whipped egg whites. The whole task seems time consuming and scary. But it’s really not. Just grab a clean bowl and pour in the two egg whites that were saved from earlier. Grab a hand mixer and beat on high.

Stop once soft peaks form. They should be frothy and slowly descend back into the bowl.

Add the whipped egg whites into the waffle batter…

I should probably tell you that these whipped egg whites will help these waffles with their fluffiness.

And ever so gently and slowly… fold them in.

Then lightly brush your waffle iron with a little coconut oil.

Pour the batter into your waffle iron and cook as indicated in your owner’s manual. For my waffle maker, it only took 3-4 minutes… but follow the instructions that came with your model.

To keep warm you can place the done waffles on a small rimmed baking sheet and pop them into a 200 degree oven. But these move so fast you’ll be turning out waffles left and right, so you might not even need to do that.

Stack them up and drizzle with the vanilla maple syrup (recipe below) and go grab a fork. And a bib.

Unhinge your jaw and start shoveling. The cardamom, the vanilla, the maple syrup all balance each other out in the most harmonious way. And my house smelled amazing for hours. I’m not a waffle expert {yet} but I thought the waffles were light and pillowy… light and pillowy until I drowned them in syrup that is.

Let’s take a closer look at these…

Ahhh yes… I’m in love. And these Honey Buttermilk Waffles heat up perfectly the next day! I also flash freeze these in batches of 2 (just lay flat on a plate or small sheet pan and freeze for 10-minutes before transferring them to a freezer-safe container or resealable bag.

Then just slip a couple Honey Buttermilk Waffles into your toaster and poof! Breakfast.

Enjoy! And if you give this Honey Buttermilk Waffles recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 6 servings

Honey Buttermilk Waffles + Vanilla Maple Syrup

Sweetened with honey these honey buttermilk waffles are easy and delicious! Serve with warm maple syrup and fresh fruit for a satisfying breakfast!

Prep Time: 15 minutes mins

Cook Time: 4 minutes mins

Additional Time: 11 minutes mins

Total Time: 30 minutes mins

Ingredients

• 1¼ cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cardamom
• 2 pinches kosher salt
• 2 large egg yolks, separated
• 1⅓ cup low-fat buttermilk
• 1/4 cup coconut oil, slightly warm, plus more for your waffle maker
• 1/4 cup honey

FOR THE VANILLA MAPLE SYRUP:

• 1/2 cup real maple syrup
• 2 tablespoons unsalted butter
• 1 teaspoon real vanilla extract

Instructions 

• Gently whisk together the flour, baking powder, cardamom and salt. Set off to the side.
• In a separate bowl combine; buttermilk, egg yolks, coconut oil and honey. Whisk until thoroughly combined.
• Pour the wet ingredients into the dry and stir.
• In a medium bowl add the egg whites. Using a hand mixer {fitted with a whisk attachment if possible} beat on high until soft peaks form. About five minutes.
• Gently fold the egg whites into the waffle batter.
• Pour somewhere between a quarter and half a cup of batter per waffle section {depending on your waffle maker}. Cook as directed in the owner's manual for you waffle maker. Mine took 3-4 minutes.
• Remove and keep waffles warm on a rimmed sheet pan in a 200 degree oven.

FOR THE VANILLA MAPLE SYRUP:

• In a small sauce pan combine the maple syrup, butter and vanilla. Stir and bring up to a simmer. Remove off of the heat and pour over top of waffles.

Serving: 2waffles, Calories: 365kcal, Carbohydrates: 53g, Protein: 5g, Fat: 15g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 263mg, Potassium: 188mg, Fiber: 1g, Sugar: 30g, Vitamin A: 224IU, Vitamin C: 1mg, Calcium: 145mg, Iron: 2mg

Author: Laurie McNamara

Course: Breakfast & Brunch

Cuisine: American