Special brunches in our family usually included plate-sized Belgian waffles that were well worth the extra time to make them from scratch – not a mix. Once you get the basics of this recipe down, you’ll master the mixing in 10 minutes and have fresh waffles on the table before your family can even brush their teeth.
One of the recipes I mourned when our household went gluten-free was weekend pancakes. Or in my case: buttermilk waffles to be exact. And in this house the Hubs and I stand on opposite sides on the pancake vs. waffle fence. He’s a banana-chocolate pancake fan and I would let you borrow one of our rambunctious Dalmatians for an hour if it meant you’d make me tasty waffles.
Okay, maybe you wouldn’t want to borrow one of our silly dogs, but I will always be on Team Waffle.
This recipe works for both pancakes or waffles – with one twist. It’s all about how you prep the eggs.
The rich yellow color below? That’s from the yolks of those eggs that add the perfect amount of richness.
How you prep the eggs is the secret to fluffy Belgian-style waffles. Waffles need firm egg whites.
This was how our family has been adding lightness to the batter so they puff up and get those deep crispy pockets made for catching berries and syrup. Trust me, whipping the whites into soft peaks is well worth the extra bowl at cleanup time.
Gently fold the firm egg whites into the batter and you’ve got magic waiting to happen. Just make sure your waffle iron -or in my case I remembered to change out the plates in our griddler- is ready to churn out some crisp delights to enjoy any weekend of the year.
The best reason to have a great base recipe in your pocket are all of the variations to keep your weekends (or weekdays) full of fun. Add a minced jalapeno and a cup of sharp cheddar to make savory jalapeno-cheddar waffles that pair perfectly with crispy GF Fried Chicken. They make a great substitute for bread if you’re looking to re-create Matt’s Cheddar & Jalapeno Waffle Turkey Melts too.
Or serve them with any of your favorite toppings: chocolate, fruit compote (check out these apple-cinnamon compote waffles), a small mountain of whipped cream, or everyone’s first love – a dab of buttah and pure maple syrup.
Gluten-free Buttermilk Waffles | Serves 4 (8-12 waffles)
Everyone needs a great waffle recipe. Whether you’re hosting the in-laws or just craving a big stack, you cannot go wrong with these. Even your flour-loving friends will love them.
1 1/2 rounded cups brown rice flour
1/2 cup rounded sweet rice flour
2 teaspoons baking powder
2 tablespoons pure maple sugar
1/4 teaspoon kosher salt
1 1/2 cups buttermilk
3 large eggs, separated
1/2 cup water
2 tablespoons butter, melted
pinch of cream of tartar (for the egg whites)
melted butter or cooking spray (for the waffle iron)
- Whisk dry ingredients together in a large bowl; set aside. Lightly beat wet ingredients (except water) together; set aside. Preheat waffle iron.
- With an electric mixer, beat egg whites and cream of tartar until soft peaks form (3-5 minutes).
- Make a well in the center of the dry ingredients. Add wet mixture and lightly stir to combine (there should be lots of lumps and dry mix). Add 1/2 cup water and whisk until just combined; mixture will still be partially lumpy – like pancake batter).
- With a spatula, gently fold firm egg whites into the batter.
- Brush waffle maker with melted butter or cooking spray. Place 1/3 -1/2 of a cup batter into hot iron and cook until golden brown. Makes 8-12 waffles, depending upon the size of your waffle maker.