Almond Buttermilk Waffles

from The Hazel Bloom


  • 1/2 cup sliced raw almonds
  • 1 1/4 cups all-purpose flour
  • 3/4 cup almond meal/flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups low-fat buttermilk
  • 2 large eggs
  • 1/2 cup 1 stick unsalted butter, melted
  • 1 teaspoon almond extract


  1. Spread the sliced almonds on a cookie sheet, and toast 325 degrees for about 5 minutes, stirring once, until they begin to get golden. Remove and set aside.
  2. In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together the buttermilk, eggs, melted butter and almond extract.
  4. Pour the wet ingredients into the dry ingredients and stir just until incorporated.
  5. Heat your waffle iron and brush with a little vegetable oil. Pour about 1/3 - 1/2 cup batter onto the hot waffle iron.
  6. Cook until the iron stops steaming or longer if you like yours a little crispy.
  7. Sprinkle the toasted almonds on top before serving.