Buttermilk Waffles
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- Prep Time 10 minutes
- Total Time 30 minutes
- Yield Serves 4
Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups low-fat buttermilk
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- Vegetable oil, for waffle iron
- Maple-Walnut Sauce
- Blueberry Sauce
- Banana-Caramel Sauce
- Berries-and-Cream Topping
Directions
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Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
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Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.
Cook's Note
Like pancakes, waffles require a gentle hand when preparing the batter. For the most tender results, don't overmix it -- there should still be some lumps.
This recipe makes perfect light fluffy waffles!
When I made this, the batter was so extremely liquid-y that it ran over everywhere, including inside my waffle iron! The batter didn't even have enough thickness for me to cook a normal waffle, just wafer-thin, crispy waffles. Anyone have an idea what went wrong? The taste was superb, the consistency, horrific.
Very yummy just as written but I do agree that about half the butter would be plenty.
I put more [filtered word] butter in. So good.
I thought these were too greasy the first time I made them so I now use half the butter (1/4 cup) and they come out perfect every time. I always have leftovers, which I freeze and pop in the toaster for the kids before school throughout the week. Love this recipe - simple with fantastic results!
I only added 1/3 of the amount of butter in the recipe but it STILL turned out fabulous! Best waffles I've made so far! The butter milk makes a real difference! I used regular store bought butter milk..the baking soda and powder makes them so airy..great recipe, thanks!
Loved them! I used vinegar mixed with the milk in lieu of buttermilk and it was fine. Saved the leftovers in the freezer for a few days and they were still delicious. I definitely recommend these.
For such an easy recipe, these came out perfect in my sorry little waffle iron! I've tried some pretty complicated recipes, but these were the only waffles that came out crispy on the outside and soft on the inside. A keeper, thanks!
Perfect waffles! I topped these with the maple-walnut sauce (I toasted the walnuts first) and they were delicious.
Great recipe! It's been years since I'd made waffles from scratch. My husband, kids, our grandkids and I really enjoyed them with fresh fruit, chopped walnuts and whipped cream. I'm keeping this recipe and will be making it again and again. Delicious!
Delicious, we had them with our breakfast for dinner routine. I'll be making them again!
Perfect recipe! These waffles were delicious. I made them with homemade whipped cream and served with fresh strawberries and raspberries :)
Perfect recipe! These waffles were delicious. I made them with homemade whipped cream and served with fresh strawberries and raspberries :)