Almond Buttermilk Waffles Recipes
ALMOND BUTTERMILK WAFFLES
from The Hazel Bloom
Provided by Amanda Livesay
Time 30m
Number Of Ingredients 11
Steps:
- Spread the sliced almonds on a cookie sheet, and toast 325 degrees for about 5 minutes, stirring once, until they begin to get golden. Remove and set aside.
- In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the buttermilk, eggs, melted butter and almond extract.
- Pour the wet ingredients into the dry ingredients and stir just until incorporated.
- Heat your waffle iron and brush with a little vegetable oil. Pour about 1/3 - 1/2 cup batter onto the hot waffle iron.
- Cook until the iron stops steaming or longer if you like yours a little crispy.
- Sprinkle the toasted almonds on top before serving.
Nutrition Facts : Calories 386 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 22 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 548 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
BUTTERMILK ALMOND FLOUR WAFFLES
These waffles are the perfect gluten-free breakfast. Almond flour lends the inside a nutty flavor which is accented by a dash of cinnamon, while the beaten egg whites keep it a little lighter. They bake up slightly crisp on the outside and taste great topped with fruit and extra maple syrup.
Provided by Linda Warren
Categories Breakfast
Time 18m
Number Of Ingredients 11
Steps:
- Heat oven to 250 degrees.
- Mix all dry ingredients together in medium bowl.
- Divide the egg and place the white in a large mixing bowl.
- Whisk together the egg yolk, buttermilk, maple syrup and vanilla extract.
- Add liquid ingredients to the dry mixture and stir well. Let sit 10 minutes to allow buttermilk and baking powder time to expand.
- While buttermilk-flour mixture is sitting, whip egg white until stiff peaks form.
- Fold beaten egg white into batter when its 10 minutes are up.
- Heat waffle maker and spray with non-stick spray.
- Drop about 1/2 cup batter onto the hot iron. Your waffles maker may take more or less depending on size. Cook until browned, about 4 minutes.
- Place cooked waffle in oven while making remainder of waffles. About 5-10 minutes in the oven gives these waffles a slightly crisp exterior closer to a standard waffle.
- Serve topped with fresh fruit and additional maple syrup.
Nutrition Facts : Calories 371 kcal, Carbohydrate 45 g, Protein 10 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 63 mg, Sodium 395 mg, Fiber 3 g, Sugar 27 g, ServingSize 1 serving
ALMOND BUTTERMILK WAFFLES
If you like almonds, you'll love these waffles! Amped up by almonds three different ways - almond flour, almond extract, and toasty almonds sprinkled along the top - they'll make anyone almond-lover nutty for breakfast.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 11
Steps:
- Spread the sliced almonds on a cookie sheet, and toast 325 degrees for about 5 minutes, stirring once, until they begin to get golden. Remove and set aside.
- In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the buttermilk, eggs, melted butter and almond extract.
- Pour the wet ingredients into the dry ingredients and give it a few quick whisks just until it's all incorporated.
- Heat your waffle iron and brush with a little vegetable oil. Pour batter into the waffle iron according to the instructions for your particular iron. Ours takes just under a half cup of batter per waffle.
- Cook for a shorter time for softer waffles, longer if you like waffles with a nice little crunch.
- Top with butter and maple syrup and sprinkled with a few roasted, sliced almonds. And enjoy!
THE BEST BUTTERMILK WAFFLES
In creating this recipe, we tried out many different methods-folding in egg whites, milk versus buttermilk, a yeasted batter. But at the end of the day, this simple dump-and-stir was our favorite by far. Someone in the test kitchen may have even said this was the best waffle they'd ever eaten! The buttermilk makes this waffle ultra-light while the generous amount of butter makes for a super crispy exterior, leaving the inside custardy and soft. Finally, we kept the sugar to a minimum, making these the perfect foil for sweet toppings like maple syrup, berries or jam.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 6 waffles
Number Of Ingredients 11
Steps:
- Preheat a waffle iron to medium-high.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
- Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
- Serve the waffles immediately with butter, syrup, jam, berries or yogurt.
TENDER AND EASY BUTTERMILK WAFFLES
An easy waffle recipe that results in a nice crisp outside, and tender middle waffle. I love the results this gives while not having to separate the eggs and take time to whip egg whites! These will also reheat in the toaster for a quick work day breakfast.
Provided by Diana Perry
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 40.5 g, Cholesterol 92.4 mg, Fat 13 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 7.5 g, Sodium 748.7 mg, Sugar 8.4 g
ALMOND FLOUR WAFFLES
Quick and easy! And so yummmy! I always put yogurt and fruit on mine!
Provided by nmyers11
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat waffle iron.
- Combine almond flour, salt, and baking soda in a large bowl. In a separate bowl, whisk together the eggs, honey, and vanilla. Stir the flour mixture into the egg mixture. Grease preheated waffle iron with cooking spray.
- Spoon batter onto hot waffle iron. Cook until golden; serve hot.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 16.4 g, Cholesterol 124 mg, Fat 13.6 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.8 g, Sodium 283.5 mg, Sugar 12.7 g
BELGIAN BUTTERMILK ALMOND WAFFLES WITH CINNAMON-PEACH COMPOTE
Recently I took a cooking class at Sur La Table in Connecticut, with my mom and niece. One of the recipes we made was this. Boy was it so good. Hope you enjoy it as much as we did.
Provided by Mom to all
Categories Breakfast
Time 30m
Yield 8 waffles
Number Of Ingredients 19
Steps:
- For cinnamon peach compote:.
- Combine peaches, brown sugar 1/4 cup water, cinnamon and nutmeg in heavy medium sauce pan.
- Cook compote over medium heat until liquid is reduced to medium think syrup, stirring occasionally, about 15 minutes.
- For Waffles:.
- Put oven race in middle position and put a large metal cooling rack directly on it.
- Preheat oven to 250°F and preheat waffle iron.
- Whisk together flour, almond flour, sugar, baking powder, baking soda, and salt in large bowl.
- Whisk together buttermilk, melted butter, eggs, and almond extract in another bowl, then whisk into flour mixture until just combined.
- Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold.
- Cook waffles according to manufacturer's instructions until golden brown and cooked through, about 3 minutes.
- Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffle in same manner.
- NOTE: If using a regular waffle iron (not Belgian), batter will yield about 14 waffles using 1/3 cup per waffle.
- To serve:.
- Place waffle on dish, add compote, sweetened whipped cream and toasted almonds on top.
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