Buttermilk Waffles

Posted on Jan 11, 2015


I’ve always been a waffle girl. I would eat them every day, if I could. This recipe is my absolute favorite. It’s perfect for Sunday brunch or those long days when you just want to eat waffles for dinner. It is not exactly¬†healthy but who cares? If you want to add more fiber, you can replace a quarter cup of the all-purpose flour with whole wheat flour. I have also replaced the sugar with honey.

This recipe is from The King Arthur Flour Baker’s Companion (The All-Purpose Baking Cookbook), which if you don’t own, you must stop reading this and go buy it immediately. It is one of my favorite baking books.

Buttermilk Waffles:
2 large eggs
1 3/4 cups (14 ounces) buttermilk
1/2 cup (1 stick) butter, melted and cooled down to room temperature
2 teaspoons of vanilla extract

1 3/4 cups ( 7 1/4 ounces) all-purpose flour
2 tablespoons sugar (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Beat the eggs and then add the buttermilk, butter, and vanilla. Beat together. In a separate bowl, mix all of the dry ingredients. Add the dry ingredients to the buttermilk mixture and mix. The batter will be thick. Each waffles iron is different, so follow the instructions that come with your iron in order to know how much batter to use at a time and how long to cook the waffles. Mine takes around 2 minutes 15 seconds.

These are delicious with maple syrup, of course, but I also like snacking on them with peanut butter. Double the batch and freeze the extras. They reheat well in a toaster and still come out crispy. Enjoy!