spiced buttermilk waffles with maple mascarpone whipped cream

I wouldn’t blame you for thinking that these waffles are merely a vessel for the maple mascarpone whipped cream – but that is simply not the case. Waffles are the queens of brunch food, especially with some fall spices added to the batter. If it feels like too much effort to make your own batter, I promise you won’t regret the few extra minutes carved out of your morning. I’ve learned that once in a while it’s worth skipping the cardboard box of “just add water” pre-made waffle dust. Not that I’m judging. I have some of that in my cupboard for waffle emergencies…I’m not a complete monster. Two tips: buy full-fat (whole milk) buttermilk and/or add some sourdough starter to the batter.





servings will vary depending on the size of your waffle maker, but this made 6 round six-inch waffles for me

2 cups (260g) all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1.5 cups whole milk buttermilk
1/2 cup whole milk*, if needed, see note below
3 large eggs, separated
8 tablespoons melted butter
2 tablespoons maple syrup
1 tablespoon vanilla extract
1/4 teaspoon cream of tartar

maple mascarpone whipped cream:
1/4 cup (78g) maple syrup
1/4 cup (56g) mascarpone
3/4 cup (6oz) heavy cream
1 teaspoon vanilla
pinch of salt


Add the maple syrup, mascarpone, vanilla, and salt to a stand mixer fitted with a whisk and whisk to combine. Add the heavy cream and continue whisking on high until stiff peaks form. Spoon the whipped cream into a bowl and set aside in the refrigerator for later. Wash the whisk and stand mixer bowl for use in a few minutes.

Mix together the flour, brown sugar, baking powder, salt, ginger, cinnamon, coriander, nutmeg, and cloves in a large bowl. In a medium bowl, whisk together the buttermilk, egg yolks, melted butter, maple syrup, and vanilla. Add the wet ingredients to the dry mixture and stir to combine. If the batter feels dry and thick add the ½ cup whole milk (see note below).

Whisk egg whites together in the stand mixer and when they start to become foamy, pause the whisking and add the cream of tarter. Continue whisking the egg whites on high until they form soft peaks, then fold into the waffle batter.

Turn on your waffle maker and set to a medium-high heat. Spray your waffle maker with non-stick spray or brush oil on the surface. Add the appropriate amount of batter for your waffle maker and cook until waffles are golden brown (this took about 3.5 minutes in my waffle maker).

*some higher fat buttermilks can be quite thick- if this is the case with your buttermilk, an additional ½ cup of whole milk may be needed to thin your batter

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