Buttermilk Waffles With Razzle-Dazzle

Buttermilk Waffles With Razzle-Dazzle

(4 servings)    Printable Version
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon sugar
  • 1 and 1/4 cup buttermilk
  • 3 large eggs
  • 6 Tablespoons butter - melted

  • For The Raspberry Sauce:
  • 2 10-ounce packages frozen raspberries
  • 1/2 cup fine sugar
  • the grated rind of 1 orange
Stir dry ingredients together in a large bowl.

In a separate bowl, beat buttermilk and eggs with an electric beater at low speed until well combined. Slowly add melted butter.

Make a well in center of the flour mixture. Add buttermilk mixture. Blend gently until all liquid ingredients are incorporated into the dry ingredients.

For The Topping: Puree raspberries in food processor or blender until smooth. Blend in sugar and orange rind until sauce is desired thickness.

Pour 1 cup of waffle batter into a preheated, well-greased waffle iron and cook until golden. Serve with Raspberry Sauce.

Garnish with walnuts and fresh raspberries, if desired.

* My waffle iron calls for one cup of batter per batch of waffles. I know others ask for just 1/2 cup. Consult your instructions for the best amount of batter for your machine.


These waffles feature a delightful, simple, citrus-infused raspberry topping that is also great on pancakes and French toast.

Mr Breakfast would like to thank baseball27 for this recipe.

Comments About This Recipe
What do you think of Buttermilk Waffles With Razzle-Dazzle?
Overall Average Rating = 5 (out of 5)
Based on 8 votes.


From MomOfSix
Rating (out of 5):  

This recipe was just what I was looking for to tweak with the ingredients I keep in my kitchen. I replaced the all purpose flour with soft whole wheat flour, the sugar with sucanant, and the buttermilk with an equal replacement mixture of milk, pureed pumpkin, and homemade yogurt. I also added a a teaspoon of vanilla and a dash of cinnamon. Everyone loved them!

Comment submitted: 2/12/2011 (#12111)



From kpb
Rating (out of 5):  

Easy, tasty -- a favorite.

Comment submitted: 1/8/2011 (#11867)



From michelle
Rating (out of 5):  

I was pleasantly surprised by this recipe. I didn't expect it to be that good since it is quite different from any other waffle recipe I've made. I loved that it was so easy, and I loved that you can just beat the whole thing. (Since you must be careful not to overmix most other waffle recipes, which goes against every OCD bone in my body!) I thought this recipe could be a little sweeter, so I will try it again with more sugar next time. Thanks for the recipe!

Comment submitted: 9/25/2008 (#6504)



From debee
Rating (out of 5):  

The waffles are excellent-light and fluffy with crispy exterior. I strained the raspberry sauce in cheese cloth to remove some of the seeds.

Comment submitted: 9/6/2008 (#6405)



From Kr.
Rating (out of 5):  

Just tried making them and they came out great!! Thanks!!

Comment submitted: 4/4/2008 (#4952)



From Jeff
Rating (out of 5):  

These are very good waffles, but exactly which liquid are we supposed to reserve? Also, the raspberries really need to be thawed before you put them in the food processor. The syrup tastes great hot.

Comment submitted: 1/12/2008 (#4360)



From lostdutchman
Rating (out of 5):  

Fantabulous. I've used a dozen recipes over the past 30 years. I've finally found the last one I'll ever use--this one. Crispy and delicious. I put sliced peaches on top, not raspberry sauce.

Comment submitted: 9/3/2007 (#3499)



From Burt
Rating (out of 5):  

Okay Mr. Breakfast -- This waffle recipe is an absolute must for all moms and dads! I made this last weekend and shouts of "mmmmm" and "...tastes like a restaurant..." were heard at the table. You can not go wrong with this one at all. Follow the very simple instructions and voila...you're there! I highly recommend!

Comment submitted: 8/31/2006 (#249)





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