Easy Buttermilk Substitute

If you’re like me and you salivate over waffle recipes on Friday afternoons and dream of biting into crispy, yet fluffy, goodness on Saturday morning then you’ve probably noticed how many call waffle recipes call for buttermilk. I mean, who keeps buttermilk? What’s a guy to do? Luckily, there are some easy ways to make buttermilk at home so you can try out that great waffle recipe you found on this site or elsewhere (and if you find an awesome one, don’t be stingy, please share it!). Buttermilk is simply slightly soured milked, originally it was the leftover liquid after running the family butterchurn. Fortunately today, you don’t have to go through so much effort.

Buttermilk Substitution Recipe:

1 Tablespoon White Vinegar OR Lemon Juice per cup of needed buttermilk
Put 1 Tbsp. White Vinegar (or Lemon Juice) into your measuring cup. Add milk up the the amount that you need. Wait a 5 minutes.

OR If you’re like my wife then you’ll just substitute milk for buttermilk. It’s really about the same, isn’t it? OR Did you know you can freeze buttermilk? Sure! Instead of substituting next time freeze it in 1 Cup pucks for later use. Though I’m not entirely sure how long buttermilk will last while frozen, I would advise you to use it within a few months. Any longer and it’s up to you!

Toastmaster Waffle Recipe

This waffle recipe we can’t take credit for. It originally came from a Toastmaster Waffle Iron book or box of some sort years ago, as far as we can tell. Let us know if this waffle recipe is still in use and recommended today by the Toastmaster people. The secret here is separating the eggs and folding in the whites. It’s a little more involved, but it is definitely worth it!

  • 1 3/4 C. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 Tbsp sugar
  • 7 Tbsp vegetable oil
  • 1 1/2 C. milk
  • 3 eggs
  • Mix dry ingredients. Mix the wet ingredients, sans eggs. Separate yolks from whites. Add yolks to wet ingredients and in another bowl beat whites until firm peaks form. The whites should stick to the side of the bowl if you turn it upside-down.

    Preheat waffle maker. Mix wet and dry ingredients until most of the lumps are gone. Fold in the egg whites. Use ~1/2 C. per waffle.

    Makes about 8-10 waffles.