17

A lot of waffle recipes call for buttermilk and some claim its addition makes superior waffles. Apart from thickening the batter and giving it a slightly acidic flavour, does its addition do anything else?

Improve this question

1 Answer 1

Reset to default
24

The role of buttermilk in most recipes, including waffles, is to provide acid into the reaction with baking soda to cause it to 'rise' more. The thickness helps the batter retain the air pockets that the acid + baking soda creates when heat is applied, resulting in a 'lighter fluffier' waffle.

Improve this answer
4
  • 1
    Buttermilk really does amazing things to pancakes and waffles.
    – GdD
    Jul 14, 2017 at 14:43
  • ...and biscuits.
    – Raydot
    Jul 14, 2017 at 16:53
  • 10
    So it's like eating a fluffy little science fair volcano?
    – user2357112
    Jul 14, 2017 at 18:16
  • 1
    You're right about that. Using buttermilk, I notice my buttermilk waffles are thicker and firmer (and stay that way) straight out of the waffle iron compared with waffles made with milk which are softer with a tendency to collapse slightly once removed from the iron.
    – Noob
    Jul 15, 2017 at 1:04

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.