All hail the glorious wonder of Buttermilk Waffles. Made better with an Asian twist: a big dollop of Black Sesame Whip. Classic recipe, modern spin. Weekend morning perfection.

There’s nothing like waffles to make breakfast feel like an occasion. Waffles say, today is a special day.

Is there a way to fully describe the puffy brilliance of waffles? All those nooks and crannies, perfect for maple syrup. All that golden deliciousness, reminding us — we can’t eat just one. Fluffy. Crispy. Every bite is a satisfying pleasure.

If you’ve never made waffles before, I’m hoping this recipe will convince you: homemade waffles are easier than you think. And yes, you do need to invest in a waffle iron!

If you’re a waffle pro, I’m hoping this will become your new standard recipe. Delightfully crispy on the outside, tender on the inside. A blank canvas for so many flavor options! A Buttermilk Waffles recipe that’s sure to be a keeper!

Either way, waffles seem to announce themselves in grand fashion, no matter the moment. Elegant and luxurious. And yet, not complicated. Mix in one bowl. Scoop into a waffle iron. Drizzle with syrup and eat. That’s it.

What makes this recipe work?

First off, the obvious: buttermilk. Thick. Rich. Tangy. There is no substitute. In a pinch, I’ll sour some milk with vinegar. But it’s never quite the same in the end. Buttermilk gives these waffles some major rise and amazing flavor. Try it and be forever converted!

Secondly, the extras: toppings always make waffles better! If you are like me, the syrupy-sweet affair that is the North American waffle is just too much. I am a savory lover, that’s for sure.

That’s why I like the combination of savory black sesame seeds with indulgent whipped cream so much. But I’m betting you’ll love it, too. Make for the aunties and uncles in your life — even they will approve of this not-too-sweet, Asian riff on a classic!

(Like black sesame as much as me? Try Black Sesame Mochi Donuts, Black Sesame Mochi Cake, or Black Sesame Creme Brulee!)

How to Make Buttermilk Waffles + Black Sesame Whip:

Let’s start with the waffles. Whisk dry ingredients in a large bowl. Mix wet ingredients in a measuring cup.

Add wet ingredients to dry and whisk. That’s it!

Heat up the waffle maker and make waffles! Keep them warm in a 200F oven, in a single layer, directly on top of the oven racks. (This “dries” out the waffles, keeping them crispy and warm.)

Make the Black Sesame Whip: beat heavy cream with black sesame powder + powdered sugar. Serve with waffles, berries, and maple syrup. Enjoy!!

The charm and simplicity of this recipe will convince you — yes, waffles are a completely doable, luxuriously grand, weekend breakfast option! Enjoy!

Print Recipe

Buttermilk Waffles + Black Sesame Whip

All hail the glorious wonder of Buttermilk Waffles. Made better with an Asian twist: a big dollop of Black Sesame Whip. Classic recipe, modern spin. Weekend morning perfection.

Prep Time10 mins

Cook Time25 mins

Course: Breafast

Cuisine: American, Fusion Food

Keyword: Black Sesame Whip, Buttermilk Waffles

Servings: 4

Author: The Subversive Table | Lis Lam

Equipment

• Waffle Maker
• Hand Mixer

Ingredients

Waffles

• 2 cups/300g flour
• 3 Tbsp/60g sugar
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups/250 ml buttermilk (or 1 3/4 cup regular milk + 2 Tbsp vinegar – mix and let sit until thick, about 5 minutes)
• 2 large eggs
• 1/4 cup/4 Tbsp/60 ml unsalted butter (melted)
• 1 Tbsp vanilla

Black Sesame Whip

• 1 cup heavy cream
• 1 Tbsp black sesame powder
• 2 Tbsp powdered sugar

Instructions

Buttermilk Waffles:

• Add dry ingredients into a large bowl: flour, sugar, salt, baking powder, baking soda. Whisk a few times.
  
• Add wet ingredients into a large (4-cup) measuring cup: buttermilk, melted butter, eggs, vanilla.
• Add wet ingredients to dry ingredients and gently whisk together. Do not overmix! The batter should look puffy with no clumps of flour.
  
• Preheat oven to 200F. Heat up waffle iron to maximum heat. Brush grates with oil. Make waffles, following the manufacturer's guidelines, until golden brown and crispy. Transfer to oven, directly on top of oven racks. Repeat until no batter remains.

  When all the waffles are done, turn off the oven and start making the Black Sesame Whip.

Black Sesame Whip:

• Add heavy cream, black sesame powder, and powdered sugar to a small bowl. Using a hand mixer, beat until soft peaks form.
  

To serve:

• Serve waffles with Black Sesame Whip, berries, and maple syrup. Enjoy!
  

Notes

*If possible, chill small bowl for the Black Sesame Whip and beaters from the hand mixer in the fridge beforehand.  This makes for extra fluffy, cold whipped cream.  

**If the waffles are soggy, give them a few more minutes in the oven.  About 5-10 minutes in total should do it.  They will eventually crisp up.  

***Leftovers can be cooled and frozen in a ziploc baggie.  Just reheat in a toaster and they are delicious!

****I use a 1/2 cup measuring cup to spoon batter into the waffle iron.  This recipe makes 10 waffles with 1/2 cup of batter for each waffle in my round, Cuisinart waffle iron.  As all waffle irons differ, your waffles may come out differently than mine. 

If you enjoyed this Buttermilk Waffles recipe, check out the Breakfast + Brunch archives!