Description
This is the best buttermilk waffle recipe that yields thick, crispy, and fluffy waffles. This is the perfect simple breakfast/brunch recipe!
Ingredients
- 1-¾ cup All-purpose Flour
- 2 teaspoons Baking Powder
- 1 Tablespoon Salt
- ½ cups Unsalted Butter, melted
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Granulated Sugar
- 1 teaspoon Baking Soda
- 1-¾ cup Buttermilk
- 2 Eggs
Preparation
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
In another large bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix! Just mix until there are no dry clumps of flour left.
Spray a waffle iron with nonstick cooking spray and preheat to get the waffle iron piping hot. Once the waffle maker is ready, add the batter and cook for 2 to 3 minutes or until the waffle maker indicates it is ready per the manufacturer’s instructions. Make sure not to fill your waffle iron all the way full as this may cause the batter to spill over as it cooks as the batter will expand. Your first waffle will likely be your “test” waffle until you perfect the portion.
Serve immediately drizzled with maple syrup and toppings of your choice. If you’re not serving right away, keep warm in an oven (lowest temperature setting). If you have leftover waffles, you can refrigerate them for 2 days or freeze for up to a month. You can also refrigerate the waffle batter for 2 days if you would like fresh ones daily.
