Cinnamon Buttermilk Waffles Recipes

Steps:

• Too prepare the waffles: In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside.
• In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy.
• Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done- follow your waffle iron's instructions. Use a fork to remove finished waffles. Repeat with remaining batter. Keep waffles warm until ready to serve (Placing in a 200 degree oven is will do the trick).
• To prepare the cinnamon topping: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
• To prepare the cream cheese topping: In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract.
• When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping to taste. Serve immediately.

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.

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and 1/2 teaspoon salt.
• In another bowl, whisk together the milk, eggs, and butter. Add the wet mixture to the dry and whisk to combine, being careful not to over mix. Some lumps are good.
• Depending on the size of your waffle maker, add 1/4 to 1/2 cup of batter into the center of the waffle iron. Close the lid and cook until golden and crisp, 3 to 5 minutes.
• Add the blueberries, maple syrup and zest to a saucepan and heat over medium heat. Use a wooden spoon to break up some of the berries. Simmer for 5 minutes.

Steps:

• Whisk flour, white sugar, brown sugar, cinnamon, baking powder, and salt together in a bowl until no lumps remain.
• Pour milk, vegetable oil, and vanilla extract into the flour mixture; stir until just combined.
• Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• Fold the the beaten egg whites into the batter.
• Preheat a waffle iron and coat with cooking spray.
• Pour batter onto waffle iron in batches and cook until crisp and golden brown, about 2 minutes; repeat until all batter is used.

Steps:

• Grease waffle iron with a small amount of melted butter, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
• In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla-bean scrapings. Pour into dry mixture, and combine.
• In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.
• Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.
• Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.

Steps:

• In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, beat the eggs; add buttermilk and oil. Stir into dry ingredients just until combined., Bake in a preheated waffle iron according to manufacturer's directions until golden brown. If desired, serve with sliced fresh strawberries, syrup and whipped cream.

Steps:

• Preheat a waffle iron according to manufacturer's instructions and spray with non-stick cooking spray.
• Whisk whole wheat flax flour, white sugar, baking powder, and baking soda together in a large bowl. Whisk eggs, buttermilk, 1 tablespoon melted butter, and vanilla extract together in a separate bowl; pour into flour mixture and stir just until batter is combined.
• Pour about 1/3 cup batter into waffle iron; close lid and bake until golden brown, about 2 minutes. Repeat with remaining batter, keeping waffles warm.
• Whisk brown sugar, 3 tablespoons melted butter, hot water, and cinnamon together in a small microwave-safe bowl; cook in the microwave on High until cinnamon drizzle can be poured, about 10 seconds.
• Whisk confectioners' sugar, skim milk, and 1 tablespoon melted butter together in a small bowl until icing drizzle is smooth and can be poured.
• Place 2 waffles on a plate; drizzle with 2 tablespoons cinnamon drizzle, then drizzle with 2 tablespoons icing drizzle.

Steps:

• In a small bowl, combine sugar and cinnamon; set aside.
• Make batter, following steps 1 through 3 in the Buttermilk Waffles recipe.
• Ladle 1/3 cup batter onto each square of the waffle grid; spread almost to the edges. Sprinkle with 1 to 2 teaspoons cinnamon sugar.
• Close lid; bake 3 to 5 minutes, until no steam emerges from waffle iron. Transfer to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve warm.

Steps:

• Preheat your waffle iron.
• In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
• Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.

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.

Steps:

• Mix dry ingredients in a small bowl.
• In a separate bowl, whisk eggs until well blended (I use a kitchenaid mixer); stir in the buttermilk and butter.
• Stir in the dry ingredients until well mixed, adding enough of the milk to make the batter thin enough to flow from a spoon. I use the whole 1/4 cup.
• Bake in a lightly oiled waffle iron until medium brown, about 3 minutes in mine.
• Serve hot.

Steps:

• For the waffles: Preheat your waffle iron and brush the grate with butter. Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl.
• Whisk together the eggs, melted butter and buttermilk in a small bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Set the batter aside at room temperature for 20 minutes. Cook the waffles according the manufacturer's directions until golden brown. Remove to a baking rack. Cut or tear each waffle into quarters. Top each quarter with some of the cinnamon sugar butter and sauteed apples.
• For the sauteed apples: Combine the apple cider, light brown sugar, and cinnamon sticks in a large saute pan over high heat and boil until reduced by half and thickened to a syrup.
• Remove the cinnamon stick, whisk in the butter and add the apples and cook until soft and caramelized. Set aside.
• For the homemade cinnamon sugar butter: Combine the heavy cream and salt in a stand mixer fitted with the whisk attachment and beat until it becomes butter. Combine the sugar and cinnamon in a small bowl and fold into the butter. Scrape into a bowl. (Yield: 1 cup)

Steps:

• Make the spread: beat the cream cheese and heavy cream together in a small bowl with a hand-held mixer; beat in the cinnamon and sugar; cover and refrigerate until needed (keeps for up to 5 days).
• Make the waffles: if your raisins aren't moist and plump, place them in a heatproof bowl and pour boiling water over them; let the raisins steep for a minute, drain, turn out onto a paper towel and pat dry; set aside.
• Preheat waffle iron; if you want to hold the finished waffles until serving, preheat oven to 200°.
• Melt the butter; reserve.
• In a big bowl, whisk the flours, baking powder, baking soda, salt, and cinnamon until combined; whisk in both the sugars.
• In another bowl, beat together the buttermilk, vanilla, and eggs with a whisk until well mixed.
• Pour the liquid ingredients over the dry ingredients and whisk until just combined; fold in the raisins and melted butter into the batter.
• Lightly butter or spray the grids of your iron.; brush or spray the grids again only if subsequent waffles stick.
• Spoon out ½ to 2/3 cup of batter onto the iron; use a metal spatula or wooden spoon to spread it almost to the edge of the grids.
• Close the lid and bake until browned and set.
• Serve the waffles immediately or keep them, in single layer, on a rack in the preheated oven while you make the rest of the batch.
• Serve topped with Velvet Cream Cheese Spread.

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Mix flour, water, coconut oil, sugar, apple cider vinegar, baking powder, cinnamon, and salt together in a bowl until batter is smooth.
• Ladle batter into the waffle iron and cook according to manufacturer's instructions until crisp, about 5 minutes.

Steps:

• Preheat a waffle iron according to manufacturer's instructions. Preheat oven to 275 degrees F (135 degrees C). Set a wire rack on a baking sheet and place in the oven.
• Whisk flour, sugar, baking soda, and salt together in a bowl. Whisk buttermilk, egg, and oil together in a large bowl. Stir flour mixture into buttermilk mixture just until batter is combined.
• Pour batter into preheated waffle iron, leaving about 1/2-inch border; close iron and cook according to manufacturer's instructions, 3 to 5 minutes. Transfer cooked waffles to the rack in the oven. Continue cooking waffles with remaining batter.

Steps:

• In a bowl, combine dry ingredients. In another bowl, beat egg yolks. Add buttermilk, sour cream and oil; stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Garnish with apricots and mint leaves if desired.

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.