Sweetened with honey these honey buttermilk waffles are easy and delicious! Serve with warm maple syrup and fresh fruit for a satisfying breakfast!
Course Breakfast & Brunch
Cuisine American
Keyword buttermilk, cardamom, coconut oil
Prep Time 15 minutesmins
Cook Time 4 minutesmins
Additional Time 11 minutesmins
Total Time 30 minutesmins
Servings 6servings
Calories 365
Author Laurie McNamara
Ingredients
1¼cupsunbleached all-purpose flour
1teaspoonbaking powder
1teaspooncardamom
2pincheskosher salt
2largeegg yolksseparated
1⅓cuplow-fat buttermilk
1/4cupcoconut oilslightly warm, plus more for your waffle maker
1/4cuphoney
FOR THE VANILLA MAPLE SYRUP:
1/2cupreal maple syrup
2tablespoonsunsalted butter
1teaspoonreal vanilla extract
Instructions
Gently whisk together the flour, baking powder, cardamom and salt. Set off to the side.
In a separate bowl combine; buttermilk, egg yolks, coconut oil and honey. Whisk until thoroughly combined.
Pour the wet ingredients into the dry and stir.
In a medium bowl add the egg whites. Using a hand mixer {fitted with a whisk attachment if possible} beat on high until soft peaks form. About five minutes.
Gently fold the egg whites into the waffle batter.
Pour somewhere between a quarter and half a cup of batter per waffle section {depending on your waffle maker}. Cook as directed in the owner's manual for you waffle maker. Mine took 3-4 minutes.
Remove and keep waffles warm on a rimmed sheet pan in a 200 degree oven.
FOR THE VANILLA MAPLE SYRUP:
In a small sauce pan combine the maple syrup, butter and vanilla. Stir and bring up to a simmer. Remove off of the heat and pour over top of waffles.