Buttermilk Waffles
Edit this recipeA classic crisp, golden buttermilk waffle with a light, slightly chewy interior. Great with maple syrup and butter or berries and whipped cream.
Ingredients
- 2 large eggs
- 1 3/4 cups (397g) buttermilk
- 8 tablespoons (113g) unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 1 3/4 cups (210g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
Instructions
- In a medium mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.
- In a separate bowl, whisk together the dry ingredients.
- Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.
- Spray the waffle iron with nonstick cooking spray before preheating it. Cook according to the manufacturer’s directions. For a deep Belgian-style waffle maker, use about 1/2 cup batter and cook for 2 to 3 minutes, until the iron stops steaming.
Notes
If you don’t have a deep Belgian-style waffle maker, use about 1/3 cup batter per waffle instead.