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High Mountain Lodge
PO Box 1888
Winter Park, CO 80482

425 County Road 5001
Winter Park, CO 80482

©2009–2016
High Mountain Lodge, Inc.

High Mountain Lodge is a trademark of High Mountain Lodge, Inc.

Doty Beckwith's buttermilk waffles

Like his dad's popular recipe for buttermilk pancakes, this recipe for buttermilk waffles has been making happy people at the High Mountain Lodge:

Sift before measuring:

2 cu flour

Resift with:

1/4 tsp. baking soda
1-1/2 tsp. baking powder
1 tbsp. sugar
1/2 tsp. salt


In a separate bowl, beat until light

2 egg yolks

Add and mix together:

6 tbsp. melted butter (slowly add the melted butter while beating vigorously;
this will keep the butter from congealing in the cold egg yolk)
1-3/4 - 2 cu buttermilk (depending on the thickness of batter preferred)


Combine the liquid and dry ingredients using a spoon (not the whisk; the batter is too thick and will clog in the middle of the whisk) rapidly. The batter will be lumpy; don't worry about it.


Beat until fluffy soft peaks:

2 egg whites

Fold into the batter until just incorporated.

The batter can be rested for 30 minutes to several hours, before cooking in a hot waffle iron. Use about 1/4 cup of batter for each waffle, depending on the side of the iron.

Variations on this recipe:

Waffles can be served with a variety of toppings. For breakfast, fresh fruit or fruit compotes (made by cooking fruit in sugar or honey and water until the fruit is tender and the liquid reduced) are a nice variation on the traditional maple syrup.

There's enough butter in this recipe that you don't need to provide additional on the table unless, like Paula Deen, you're trying to kill somebody.

Berries (blueberries work well) can be added at the last minute to the batter before cooking. NOTE: this will increase the cooking time for the waffle.

Alternately, creamed meats (chipped beef; ham) can be used for a more savory meal. Omit the sugar from the recipe.

Left-over batter can be cooked into waffles, then chilled or frozen; they make a nice basis for ice cream or gelato.

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