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.
Waffles make breakfast feel like an occasion. Waffles say, today is a special day.
Fluffy. Crispy. Satisfying and delicious. And so easy to make at home! If you’re not making classic Buttermilk Waffles at home, it’s time to start!
Why make homemade Buttermilk Waffles?
Making Buttermilk Waffles at home is easy, delicious, and budget-friendly. A kid-approved, one bowl breakfast made from pantry ingredients!
Delightfully crispy on the outside, tender on the inside. A blank canvas for so many flavor options. A simple and easy recipe that’s sure to be a keeper!
The charm and simplicity of this recipe will convince you — yes, waffles are a completely doable, surprisingly simple, yet luxuriously grand weekend breakfast option! Enjoy!
Ingredients:
- 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 provides major rise and amazing flavor.
- Butter. For added richness and flavor. Also prevents the waffles from sticking to the waffle maker.
- Flour + Sugar + Eggs. Pantry ingredients that provide structure and flavor.
- Baking Powder + Baking Soda. You need both for the fluffiest waffles!
- Vanilla. Just a splash!
- Black Sesame Whipped Cream. Add black sesame powder to heavy cream for a rich yet savory whipped cream.
- Berries. Add fresh, seasonal blueberries and/or raspberries to balance the richness of the whipped cream.
(Like black sesame as much as me? Try Black Sesame Mochi Donuts, Black Sesame Mochi Cake, or Black Sesame Creme Brulee).
Instructions:
- Make batter. Whisk dry ingredients in a bowl. Mix wet ingredients in a measuring cup. Add wet and dry ingredients together.
- Make waffles. Heat up the waffle maker and make waffles, according to the manufacturer’s directions.
- Make the Black Sesame Whip. In a small, chilled bowl, beat heavy cream with black sesame powder + powdered sugar.
- Garnish and serve! Add powdered sugar and serve waffles with black sesame whipped cream, berries, and maple syrup. Enjoy!!
Special Equipment:
- Waffle Maker. For this recipe, I used a Cuisinart Classic Round waffle maker. A Belgian waffle maker will also work but they will be thicker.
- Hand-held mixer. To whip the heavy cream into soft and fluffy clouds. You can also whip by hand with a whisk but it will take longer.
Pro Tips:
- Keep waffles warm. Transfer finished waffles warm to a 200F oven, in a single layer, directly on top of the oven racks. (This “dries” out the waffles, keeping them crispy and warm.)
- Freeze leftovers. Waffles freeze well. Cool completely and stash in a ziploc baggie in the freezer. To reheat, add to a toaster on medium heat until hot and crispy.
- Chill bowl + beaters in the freezer before using. Makes for fluffier whipped cream that keeps its shape longer. I place in the freezer before making the waffles. By the time I’m ready to whip the cream, it will be chilled.
More brunch + breakfast recipes to love:
- Crispy Hashbrowns with Kimchi + Bacon + Eggs
- Easy Dutch Baby Pancake
- Homemade Chocolate Buckwheat Granola
Buttermilk Waffles with 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.
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 stand 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
Serve with:
- blueberries and raspberries
- powdered sugar
- maple syrup
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:
- Garnish waffles with powdered sugar. Serve with Black Sesame Whip, berries, and maple syrup. Enjoy!
Notes
*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.
***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.
Tried this recipe?Let us know how it was!
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