All hail the glorious wonder of Classic Buttermilk Waffles. Crisp, golden waffles with chewy, crunchy corners. Made better with an Asian twist: a big dollop of Black Sesame Whipped Cream! Serve with fresh berries and bacon. Weekend morning perfection.
Classic Buttermilk Waffles
Everyone needs a classic Buttermilk Waffle recipe. This is mine: delightfully crisp exterior. Tender, flavorful interior. And so easy to make at home!
There’s no need to buy a pre-made waffle mix. Instead, pantry ingredients are all you need for an easy yet delicious batter.
The only essential: real buttermilk. Some recipes call for souring milk with vinegar or lemon juice. But there’s no substitute for rich, thick, tangy buttermilk. Real buttermilk makes these waffles extra delicious. All that tang and acidity adds tons of flavor and major rise!
Yes, it’s time to take out the waffle maker and make these gloriously golden and fluffy Buttermilk Waffles!
Black Sesame Whipped Cream
Although you could serve Classic Buttermilk Waffles with just about any topping, I love to serve with Black Sesame Whipped Cream. An Asian-inspired treat that is sophisticated and extra special and decadent.
Buy a bag of black sesame powder from the Asian market. Or grind up black sesame seeds in the food processor to powder. They add a nutty depth and richness to whipped cream. YUM!
Black sesame seeds are a favorite in Asian cooking. Rich in anti-oxidants, they also reduce insulin, fight cancer, and reduce oxidative stress. Black Sesame Seeds are also deliciously nutty and rich-tasting. Similar to peanut butter in flavor, it adds complexity and sophistication to an otherwise very basic and traditional waffle recipe.
- Buttermilk. Thick. Rich. Tangy. There is no substitute. In a pinch, I’ll sour some milk with vinegar. But it’s not quite the same. Buttermilk provides amazing flavor and thickens the batter so it’s tender yet crisp.
- 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. The combination of both adds lift and makes extra fluffy 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.
- 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 cook waffles until crisp and golden.
- Make the Black Sesame Whip. In a small, chilled bowl, beat heavy cream with black sesame powder + powdered sugar to soft peaks.
- Garnish and serve! Add powdered sugar and serve waffles with black sesame whipped cream, berries, and maple syrup. Enjoy!
- Waffle Maker. For this recipe, I used the Cuisinart Classic Round waffle maker (affiliate). I’ve owned this waffle maker for years and I absolutely recommend it. 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.
- Keep waffles warm. Turn on the oven to 200F then turn off. Transfer finished waffles to the warm 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.
Serve this brunch and breakfast favorite with bacon or breakfast sausage on the side. A big platter of scrambled eggs also makes a nice addition.
Or, add a big fruit platter. And of course, coffee and orange juice are nice additions!
Can I double the recipe?
Yes, the recipe doubles and triples easily. For a crowd, I recommend using two waffle irons. Or, make a double batch and freeze leftovers. Cool completely and transfer to the freezer in ziploc baggies.
Can I make this ahead of time?
The whipped cream can be made ahead of time. The waffles can be made beforehand and kept warm in the oven at 200F. Lay them in a single layer directly on top of the oven grates.
More brunch + breakfast recipes:
- Crispy Hashbrowns with Kimchi + Bacon + Eggs
- Easy Dutch Baby Pancake
- Homemade Chocolate Buckwheat Granola
Buttermilk Waffles with Black Sesame Whip
- Waffle Maker
- Hand Mixer
- 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
- blueberries and raspberries
- powdered sugar
- maple syrup
- 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 Whipped Cream:
- Add heavy cream, black sesame powder, and powdered sugar to a small bowl. Using a hand mixer, beat until soft peaks form.
- Garnish waffles with powdered sugar. Serve with Black Sesame Whip, berries, and maple syrup. Enjoy!