The Perfect Buttermilk Waffles
There’s nothing quite like the aroma of freshly made buttermilk waffles wafting through your kitchen on a lazy morning. With just 15 minutes of prep and another 15 minutes of cooking, you’ll have a golden stack ready to devour in no time.
Ingredients
- 3 cups all-purpose flour 15oz/426g
- 1/4 cup sugar 2oz/57g
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups buttermilk 20floz/565ml
- 4 eggs
- 2/3 cup flavorless oil canola, veg, sunflower etc (5floz/142ml)
- 2 teaspoons vanilla extract
Instructions
- In a large bowl combine flour, sugar, baking powder, baking soda, and salt.
- In a jug, whisk together the buttermilk, eggs, oil and vanilla extract.
- Whisk together the wet and the dry ingredients. Whisk while you spell out W.A.F.F.L.E.S, or 7 times roughly. A few Lumps and bumps are all good. Just like pancake batter, they work themselves out while the batter rests.
- Refrigerate for 10 minutes.
- Pre-heat your waffle iron to medium heat then generously butter or grease it.
- Spoon roughly 1/4-1/3 cup of batter into a preheated waffle iron.
- Cook the waffles until golden and crisp. (all waffle irons are different but roughly around 3-4 minutes)
- TIP: Resist the urge to open the waffle iron while cooking so you don't let out all that lovely steam that will give you a crisp, brown waffle.
- Once cooked remove from the waffle iron and set aside. Repeat this process until all of the batter has been used.
- To serve: Stack the waffles, top with butter, maple syrup and enjoy!
- Cover and store in the refrigerator for 1 day. Reheat back in the iron or covered in foil in the oven for 10 minutes at 300°F (150°C).
Tried this recipe?Let us know how it was!