Description
My recipe for buttermilk waffles is crispy on the outside and light, fluffy, and tender inside. You use one bowl for the entire process that’s it. Minimizing dishes and work.
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
