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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


  • 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 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


Buttermilk Waffles:

  • Add dry ingredients into a large bowl: flour, sugar, salt, baking powder, baking soda. Whisk a few times.
    ingredients for buttermilk waffles in white bowl
  • 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.
    whisk in bowl filled with waffle batter
  • 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.
    bowl of black sesame whipped cream

To serve:

  • Serve waffles with Black Sesame Whip, berries, and maple syrup. Enjoy!
    oval platter of buttermilk waffles


*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.