Best Buttermilk Waffles
Why This Recipe Works
Our recipe for crisp, fluffy buttermilk waffles starts with replacing some of the buttermilk with a combination of powdered buttermilk and seltzer, which inflates the batter. Adding some baking soda to the recipe gave us buttermilk waffles that were perfectly browned. Using oil in the batter instead of butter kept the buttermilk waffles crispy because the oil’s fat repelled whatever interior moisture managed to rise to the surface of the waffle to soften the dry crust.