Is it a good idea to use butter milk instead of milk if the waffle recipe doesn't call for it?

I think it is worth a try but I would check out a list of equivalencies in a cookbook or online to see if you should use more or less.

Buttermilk does not equate to whole milk; there are conversion tables that require you to fiddle with the baking power and baking soda. Google this.

I wouldn’t worry too much about it. Just try it and see what happens.

Yes, I would do it, Check the conversions, but it would improve the taste.

Yes, I’ve done this plenty of times. It might change the flavour or texture slightly, but they will still be delicious waffles. Cooking does not have to be a precise science. It’s fun to fiddle around and see how your changes affect the final product. Most of the time, you will probably be surprised at how much latitude you have.

I would do it. It might make the waffle a little fluffier. You could take out a mini amount of what you use as a rising agent in your original recipe, probably either baking powder or baking soda.

I recommend using baking soda instead of baking powder, if you use buttermilk instead of regular milk. Other than that, go for it.

If you use that recipe, switch out your leavening to 2 tsps. of baking powder and 1½ tsps. of baking soda.

Here’s a similar recipe from NYT pro Mark Bittman, but with buttermilk and baking soda (no baking powder).

Rich Buttermilk Waffles

Serves 4 to 6

2 cups all-purpose flour
½ teaspoon salt
2 tablespoons sugar
1½ teaspoons baking soda
1¾ cups buttermilk* or 1½ cups sour cream or plain yogurt thinned with ¼ cup milk
2 eggs, separated
4 tablespoons (½ stick butter, melted and cooled)
½ teaspoon vanilla extract
Canola or other neutral oil for brushing on waffle pan (Deb note: Pam works great!)

Combine the dry ingredients. Mix together the buttermilk, sour cream or yogurt and the egg yolks. Stir in the butter and vanilla.

Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer (spotlessly clean ones work best) until they hold soft peaks. Stir them gently into the batter.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm.

@tedibear Good idea.

Do not be a slave to recipes.

I think it would be a good idea. I don’t think it’ll make your waffles any less crispy or sweet.

After looking at the recipe, I’m not surprised the waffles are on the sweet side with ¾ cups sugar—maybe try decreasing it to ½ or ⅓ cup?

Let us know how it works out!

My Mom always put buttermilk in her waffles but I don’t know if her original recipe called for milk. I’m a see it for myself kind of person. So, when I have an idea to modify any recipe that I haven’t tried before, I simply try it to see IF it works for my taste buds. IF it doesn’t work, I know to never do it again. IF I like, I introduce it to several close friends…asking them afterwards how they liked it.

YOU know what your taste buds like so play with the recipe until your taste buds smile!!!