Fluffy Waffles

Fluffy Waffles

Copyright © 2019 by Dana Cutts, Shannon Cutts


  • 2 cups unbleached all-purpose flour (10 oz.)
  • 1 tbsp sugar
  • ¾ tsp table salt
  • ½ cup buttermilk powder
  • ½ tsp baking soda
  • ½ cup sour cream
  • 2 large eggs
  • ¼ tsp vanilla extract
  • ¼ cup vegetable oil
  • cup unflavored seltzer water


  • Adjust oven rack to middle position and heat oven to 250°F. Set wire rack in rimmed baking sheet and place baking sheet in oven.
  • Whisk flour, sugar, salt, buttermilk powder, and baking soda in large bowl to combine.
  • Then whisk sour cream, eggs, vanilla, and oil in medium bowl to combine.
  • Gently stir seltzer into wet ingredients.
  • Make a depression in the center of the dry ingredients (large bowl) and pour in the wet ingredients (medium bowl).
  • Using a rubber spatula, gently stir all ingredients until just combined. Batter should remain slightly lumpy with streaks of flour throughout.
  • Heat up the waffle iron and bake waffles (refer to the waffle iron manufacturer’s instructions for specifics).
  • Transfer waffles to rack in warm oven and leave there for up to 10 minutes before serving. Serve with butter, warmed maple syrup or other garnish as desired.


While the waffles can be eaten as soon as they are removed from the waffle iron, they will have a crispier exterior if left in a warm oven for 10 minutes. (This method also makes it possible to serve everyone at the same time.) Buttermilk powder is available in most supermarkets and is generally located near the dried-milk products or in the baking aisle. Leftover buttermilk powder, which can be used in a number of baking applications, can be kept in the refrigerator for up to a year. Seltzer or club soda gives these waffles a light texture that would otherwise be provided by whipped egg whites. (Avoid sparkling water such as Perrier—it’s not bubbly enough.) Use a freshly-opened bottle of sparkling water for maximum lift.

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