The Ultimate Buttermilk Waffles

The other day I bought a quart of buttermilk for a recipe but as usual, the recipe only called for no more than a cup of buttermilk. Every time I use buttermilk in a recipe, I end up with about half of a quart left over because (at least around here) that’s usually the only size I can find. So, yesterday I was searching around for a way to use up some of it before it went bad. That’s when I came across these waffles from Cade and Carrian Cheney at Oh, Sweet Basil.


Usually my family makes the Kennedy family’s waffle recipe. It’s such a light and airy waffle. It’s just perfect. Though this time I decided to try out something new. These waffles contain heavy whipped cream and a half cup of melted butter (I used Plugra, European style butter) in the batter. My concern with that was that it would make for a heavy waffle but boy was I surprised.  These waffles turned out fairly light and a tad bit sweet. I really enjoyed them and so did my boys.


Now once the batter is put together, you do have to allow it to rest for 15 to 30 minutes before you pour it into your waffle iron but they’re well worth the wait. I just kept myself preoccupied with other important things, like…making coffee. Because we all know how important that is. I hope you give these waffles a try, I don’t think you’ll regret it. These will definitely be a waffle we keep in rotation for sure.



Serves: 4

Prep Time: 30 minutes

Total Time: 33 minutes


1 3/4 Cup Flour
2 1/4 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
2 Tablespoons Cornstarch
3 Tablespoons plus 1 Teaspoon Sugar
1/2 Teaspoon Fine Sea Salt
3 Large Eggs
3/4 Cup Buttermilk
3/4 Cup Heavy Cream
1/2 Cup Unsalted Butter, melted and cooled slightly


In a bowl, whisk together the flour, baking powder, baking soda, corn starch, sugar and salt. In another bowl, whisk together the eggs, buttermilk and heavy cream. Using a wooden spoon, stir the wet ingredients into the dry ingredients until a few streaks of flour remain, but the batter is almost mixed together. Add the butter and stir until just combined. Important!! Allow to rest for 15-30 minutes.

Heat a waffle iron. Brush butter on both sides of the waffle iron. Pour about 1/3 cup onto the iron and cook per instructions.


Recipe from Oh, Sweet Basil


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