Easy Buttermilk Waffles

These Easy Buttermilk Waffles are made in just minutes and are fluffy and perfect. They can be topped with fruit, chocolate, or just butter and maple syrup.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings mini waffles (or 8 large)

Calories 119kcal

Author Meghan

Ingredients

vegetable or canola oil for brushing the waffle maker
1¾ cup all purpose flour
2 tablespoons granulated sugar
1¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
1¾ cup well-shaken buttermilk
2 large eggs
2 teaspoons vanilla extract
8 tablespoons butter melted and slightly cooled
maple syrup, jam, berries or yogurt for serving

Instructions

Prepare the Waffle Iron

Drizzle vegetable or canola oil over each plate of the waffle maker. Use a paper towel to distribute the oil into every crevice and surface that will come into contact with the batter. Soak up the excess oil with the paper towel.
Preheat a waffle iron to medium-high. Check your waffle maker's instructions for information on how to know when the iron is preheated. Properly preheating the iron at the beginning and in between each waffle is critical to prevent sticking.

Make the Batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
1¾ cup all purpose flour, 2 tablespoons granulated sugar, 1¾ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon kosher salt
In a medium bowl, whisk together the buttermilk, eggs and vanilla.
1¾ cup well-shaken buttermilk, 2 large eggs, 2 teaspoons vanilla extract
Stir the buttermilk mixture into the flour mixture until a batter is formed.
8 tablespoons butter
Fold in the butter until incorporated, being careful not to overmix the batter.

Cook the Waffles

Pour the batter onto the bottom plate of the waffle maker, taking into consideration that the batter will spread once the lid is closed. This may be anywhere from ¼ to 1 cup of batter depending on the size of your waffle maker.
Close the lid and cook until the waffles are a golden color, about 5 minutes depending on the size of your waffle maker. For mini waffles, it may take 3 to 4 minutes.
Repeat with the remaining batter, making sure to allow the iron to reheat in between waffles. If the waffle maker is well-seasoned or non-stick, you may not need to re-oil the plates between waffles.
Serve the waffles immediately with butter, syrup, jam, berries or yogurt.

Notes

To accurately measure the flour, spoon it into a measuring cup and level off the excess. Scooping from a container of flour can compact it and result in using too much flour, which will affect the moisture of the waffles.

Store leftover waffles in single layers separated by waxed paper in gallon sized freezer bags. Pop them in the toaster from frozen for quick breakfasts.

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

Source: Adapted from Food Network

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