Ingredients
- 4 large eggs
- 2 Tablespoon baking powder
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup unsalted butter (melted)
- 2 cups full-fat buttermilk (see notes 1 for substitutes)
- 2 teaspoon vanilla extract
Instructions
- Whisk up the eggs. Add the baking powder and whisk again until completely mixed together; set aside for minutes.
- After 5 minutes, add the sugar and mix vigorously until combined (keeping/creating as many air bubbles as possible).
- Then add the vanilla and, mix vigorously until combined (keeping/creating as many air bubbles as possible).
- Add the buttermilk and salt as you’re still whisking vigorously.
- Add the flour a cup at a time to ensure it mixes well (at the 4th cup, I recommend switching to a rubber spatula and folding in the last cup of flour) until you no longer see flour. Then STOP or they will be tough!
- Add and fold in the butter gently until the butter disappears into the batter.
- Let the batter rest for about 20 minutes (this should be just long enough for the waffle iron to heat up nicely).
- Drop about ⅓ cup of batter into your waffle iron -this will vary depending on your waffle iron- (I use a 3-Tablespoon cookie scoop to achieve the right amount) and cook until it reaches your choice color of doneness.
- Lay finished waffles on a cooling rack to help keep the crisp outside.
- Enjoy this recipe with maple, fresh fruit, and whipped cream, or try my cinnamon whipped cream for a little added fun.
Equipment
OXO Good Grips 11-Inch Balloon Whisk
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Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (Earl Grey)
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U-Taste Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant (Teal/Aqua Sky)
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Ingredient details and Substitute Options:
1. Buttermilk: You can make buttermilk by using 2 cups whole milk and 2 Tablespoon white vinegar (or lemon juice). Whisk together and let sit for 5 minutes (you’ll see the milk start to curdle). Or just use heavy cream.
Storing and Eating later.
If by some chance you have extras, you can store waffles for 3 days in the fridge and up to 3 months in the freezer. I actually prefer to make large batches and freeze them so the kids can have waffles anytime they want.
To refrigerate your waffles, simply transfer them from your cooling rack to a storage bag/container and put them in the fridge. They will keep for up to 3 days this way.
To freeze your waffles, lay them on a sheet pan or cooling rack and sit in the freezer until completely frozen (30-60 minutes). Take them out and immediately put them in a freezer-safe bag (don’t forget to label and date the bag). They will keep for up to 3 months this way.
No matter the storage technique you chose… When you are ready to enjoy some waffles, just stick them in the toaster!
*If you plan on freezing them, make sure you cook them on the lighter side so when they toast they are a nice golden brown, and not burnt.
Nutritional Facts:
These numbers are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, brunch
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 11
- Sodium: 374
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 43
- Fiber: 1
- Protein: 8
- Cholesterol: 79
