Buttermilk waffles from The Cake Bible, 35th Anniversary Edition (page 135) by Rose Levy Beranbaum and Woody Wolston

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buttered maple-rum sauce for pancakes and waffles

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cathyschuh on April 05, 2020

    I will not make again. Too buttery, too tendery limp like even when browned well in iron.

  • kitchen_chick on September 08, 2018

    Light tender texture and the rich butter flavor, which isn’t surprising given both the buttermilk and the huge amount if butter in the recipe. If you want a sturdier waffle, this is not the recipe for that. I think sugar doesn’t belong in pancakes and waffles. That’s what your toppings are for! And there’s a nice flavor balance when everything - waffles and toppings - isn’t sweet.

  • Smokeydoke on February 28, 2017

    Not a fan, this isn't what I think of when I want waffles. I like my waffles sturdier with a yeast-y flavor that can hold up to toppings. This waffle is soft and very eggy, like an Eggo (blech).

  • Alowishs on April 02, 2016

    I had to force myself to follow this recipe exactly and trust the author. No sugar in the ingredients? Can't be true. Luckily the syrup made up for lack of sugar in the waffles. But really, they were pretty tasty even without sugar. The author even explains why separating the yolk from the whites, then whipping the whites is unnecessary with waffles. Loving this book.

  • sarahgilbert on January 07, 2012

    I made them with whole wheat pastry flour and my kids loved them! It'll be my go-to recipe.

  • schambers on February 11, 2011

    It seems like a lot of butter, but this makes the best non-yeast waffles. Extremely tender.

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