Classic Buttermilk Waffles
Mel · melskitchencafe.com · 2008 · 4 large waffles
Against 455 waffle recipes
More liquid than 96% of recipes and more leavening than 97%.
How it compares
Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.
- More liquid than 96% of recipes: 228% of the flour weight against the typical recipe's 150%.
- More leavening than 97% of recipes: 8.1% of the flour weight against the typical recipe's 4.1%, about twice as much.
- More salt than 98% of recipes: 3.2% of the flour weight against the typical recipe's 0.7%, about 4.5 times as much.
- Egg in the middle half of recipes: 53% of the flour weight against the typical recipe's 40%.
Ingredients (9)
- 2 large eggs≈ 100 g
- 1 3/4 cups buttermilk (see note)≈ 427 g
- 4 tablespoons butter (melted and cooled to room temperature)≈ 57 g
- 2 teaspoons vanilla extract≈ 8 g
- 1 1/2 cups all-purpose flour (see note)≈ 188 g
- 2 tablespoons sugar≈ 25 g
- 2 teaspoons baking powder≈ 9 g
- 1 teaspoon baking soda≈ 6 g
- 1 teaspoon salt≈ 6 g
flour 188 gbatter 826 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 455 recipes. Shaded: the middle half. Tick: the median.
- Liquid228% · 97th percentile · median 150%
- Egg53% · 73rd percentile · median 40%
- Fat30% · 48th percentile · median 31%
- Sugar13% · 45th percentile · median 15%
- Leavening8.1% · 98th percentile · median 4.1%
- Salt3.2% · 98th percentile · median 0.7%
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