Buttermilk Waffles
Crisp-edged, fluffy buttermilk waffles with a light batter that’s mixed in minutes. Freeze extras and toast them for busy mornings.
- Makes
- 8 waffles
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Oven
- 200°F95°C
Ingredients
- neutral oil stays the same: Only a thin coat is brushed on between waffles, whatever the batch size.
Equipment
- Waffle iron
Instructions
Heat the waffle iron. Heat the oven to 200°F and set a wire rack on a baking sheet inside to keep waffles crisp.Heat the waffle iron. Heat the oven to 95°C and set a wire rack on a baking sheet inside to keep waffles crisp.
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
In another bowl whisk the buttermilk, eggs, melted butter and vanilla. Pour into the flour mixture and stir until just combined; a few lumps are fine. Let the batter rest for 5 minutes.
Brush the iron lightly with oil. Pour in enough batter to cover about two-thirds of the grid (it spreads) and close the lid.
Cook until the waffle is deep golden and the steam slows to a trickle, usually 4–5 minutes depending on your iron. Move it to the rack in the oven and repeat with the rest of the batter.
Notes
- Don’t stack hot waffles; they steam each other soft. The rack keeps them crisp.
- Freeze cooled waffles in a single layer, then bag them. Reheat straight from frozen in a toaster.
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Nutrition estimate
- Calories
- 245
- Protein
- 7 g
- Carbs
- 30 g
- Fat
- 11 g
Per waffle, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
