The Best Buttermilk Waffles
- Level: Easy
- Yield: about 6 waffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 395
- Total Fat
- 20
- Saturated Fat
- 11
- Carbohydrates
- 46
- Dietary Fiber
- 1
- Sugar
- 16
- Protein
- 8
- Cholesterol
- 105
- Sodium
- 387
- Total: 40 min
- Active: 40 min
Ingredients
1 3/4 cup all-purpose flour (see Cook's Note)
2 tablespoons granulated sugar
1 3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 3/4 cup well-shaken buttermilk
2 large eggs
2 teaspoons vanilla extract
1 stick unsalted butter, melted and slightly cooled
Nonstick cooking spray
Maple syrup, jam, berries or yogurt, for serving
Directions
- Preheat a waffle iron to medium-high.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
- Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
- Serve the waffles immediately with butter, syrup, jam, berries or yogurt.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)