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My Favorite Buttermilk Waffles

Sally · sallysbakingaddiction.com · 2014 · 10–12 4-inch waffles

Against 455 waffle recipes

More fat than 91% of recipes and more egg than 89%.

See how all 455 waffle recipes compare →

Get the method at sallysbakingaddiction.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.

  • More fat than 91% of recipes: 52% of the flour weight against the typical recipe's 31%.
  • More egg than 89% of recipes: 69% of the flour weight against the typical recipe's 40%.
  • More sugar than 84% of recipes: 31% of the flour weight against the typical recipe's 15%, about twice as much.
  • More liquid than 80% of recipes: 195% of the flour weight against the typical recipe's 150%.
Liquid: 195%, 80th percentileEgg: 69%, 89th percentileFat: 52%, 92nd percentileSugar: 31%, 85th percentileLeavening: 5.9%, 78th percentileSalt: 1.4%, 74th percentileLiquidEggFatSugarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)219 g
  • 1 and 1/2 teaspoons baking powder≈ 7 g
  • 1 teaspoon baking soda≈ 6 g
  • 1/2 teaspoon salt≈ 3 g
  • 3 large eggs, separated≈ 150 g
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled113 g
  • 1/3 cup (67g) granulated sugar67 g
  • 1 and 3/4 cups (420ml) buttermilk*≈ 427 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

  • toppings: butter and maple syrupn/a

flour 219 gbatter 996 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.

  • Liquid195% · 80th percentile
  • Egg69% · 89th percentile
  • Fat52% · 92nd percentile
  • Sugar31% · 85th percentile
  • Leavening5.9% · 78th percentile
  • Salt1.4% · 74th percentile

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