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Kate's Light n' Fluffy Buttermilk and Chocolate Chip Waffles

Kate's Light n' Fluffy Buttermilk and Chocolate Chip Waffles

  • Prep

    15 m
  • Cook

    2 m
  • Ready In

    35 m
BIGTIMEMENACE

BIGTIMEMENACE

These waffles are so light and fluffy you'll just want to eat them right out of the waffle iron. Great with ice cream for a fancy dessert or treat your kids to a family style breakfast with syrup and orange juice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, mix the flour, powdered buttermilk, baking powder, and baking soda. In a separate bowl, whip the cream using an electric mixer; stir in milk, egg yolks, and melted butter. Stir the milk mixture into the dry ingredients until smooth. In a clean glass or metal bowl, whip egg whites to stiff peaks. Fold the egg whites and chocolate chips into the batter using a rubber spatula or wooden spoon.
  2. Preheat a waffle iron, and coat with cooking spray. Spoon batter onto the hot iron, and cook until there is no longer steam coming out and the waffles are light brown.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Dassi
35

Dassi

1/1/2006

These waffles were so light and fluffy. I used real buttermilk, not powdered. I didn't use chocolate chips, but made them plain, then topped them with fresh cream and blueberries. Scrumptious!

Momi
21

Momi

8/3/2008

My waffles turned out great, but I made many modifications: subbed whole wheat pastry flour, added 1/4 tsp salt, 2 T sugar, used 1 cup fresh buttermilk instead of milk & did not used dried butter milk, subbed evaporated milk for cream, subbed canola oil for butter. Added a couple T of milk to thin the batter. I also reduced the chocolate chips to 1/2 c, and it was still very chocolatey. I have another recipe that produces similar results with less effort, so don't know if I'll make again, but this is a delicious recipe. Thanks, BIGTIMEMENACE!

Michelle B
18

Michelle B

12/12/2006

My husband said these are the best buttermilk waffles he's tasted in a long time! I used fresh buttermilk plus some 2% for consistency, omitted the cream, and chocolate chips, and got egg yolk in the egg whites so they didn't form stiff peaks, and the waffles were still fabulous!

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