I am bringing back my Martha Stewart Cooking Challenge with Martha Stewart’s Waffle Recipe.
I might not be bringing back my Martha Stewart Cooking Challenge permanently but I do hope to share a few recipes for the challenge this year.
Long-time readers might remember that back in 2021 I did a Martha Stewart Cooking Challenge. My goal was to start cooking from my cookbook collection. I have quite a few cookbooks, including almost all of Martha Stewart’s cookbooks. I set a goal to start using them more.
In 2021 shared a recipe almost every week. I shared what we loved, what I changed, and the recipes that were disasters. It was a fun challenge that both readers and I enjoyed.
I am no longer doing my challenge but I am still trying to cook from my collection. It is fun to occasionally share with you what cookbooks I own and what I have been making from them.
Today I am sharing Martha Stewart’s waffle recipe.
Martha Stewart’s buttermilk pancake recipe is one of my all-time favorite pancake recipes, so I was excited to give her waffle recipe a try.
This recipe came from Martha Stewart’s Everday Food Magazine in September 2008.
We loved these waffles! It is a simple and basic waffle recipe. This isn’t a fancy recipe, but it is so good!
These waffles had the perfect texture and they tasted amazing.
Can I make it gluten free?
Yes, this Martha Stewart waffle recipe works great gluten free. I have used Bob’s Red Mill 1 to 1 Gluten Free blend and they were delicious!
Ingredients
- flour or Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
- sugar
- baking powder
- baking soda
- salt
- buttermilk
- butter
- eggs
Martha Stewart's Buttermilk Waffles
A delicious buttermilk pancake that includes instructions for making them gluten free.
Ingredients
- 2 cups flour or Bob's Red Mill 1 to 1 Gluten Free Flour Blend
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/2 cup butter, melted
- 2 eggs
Instructions
- In a bowl mix together flour, sugar, baking powder, baking soda, and salt.
- In another bowl whisk together buttermilk, butter, and eggs.
- Add flour mixture to buttermilk mixture and mix just until combined.
- Heat waffle iron.
- Bake waffles according to directions of the waffle maker.
- You can keep waffles warm in a low oven, about 200 degrees. This will keep the waffles warm while you are cooking the waffles allowing you to serve everyone at the same time.
Notes
I tested the gluten free version of this recipe with Bob's Red Mill 1 to 1 gluten free flour blend. Other gluten free flour blends may work, but I have not tested them.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 437Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 106mgSodium: 850mgCarbohydrates: 56gFiber: 2gSugar: 8gProtein: 11g
Nutritional values are approximate and aren't always accurate.
This look really good, however Lynn, I can’t imagine one waffle being this high fat/carbs/protein. I wonder if it’s figuring for the entire recipe? I really want to try this recipe.
CALORIES: 655
FAT: 27g
CARBOHYDRATES: 85g
PROTEIN: 17g
Do you think I could sub applesauce for the butter to lower the fat content?
Thanks
Sorry, I just saw this comment. I will go back and look at the servings etc. to see if it is accurate.
I just went back and looked at the recipe. I had it as serving four, but it made more than that. My husband, son and I had waffles and there were quite a few leftovers. I changed it to serving six and adjusted the nutrition information. Thank you for catching that. And I am sorry that it took so long for me to respond.