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.
There is no cornstarch in this version of Martha’s waffles, whereas it is included in other versions I’ve found. Do you know what difference it makes in the final product? This inquiring mind wants to kniw 🤔. Cheers!
I have not seen Martha’s recipe that contained cornstarch. She has so many cookbooks and magazine recipes that I am guessing she has shared multiple waffles recipes over the years.