Description
Delightfully fluffy and buttery homemade buttermilk waffles, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour, minus 2 tablespoons
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 3/4 cups full-fat buttermilk
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 2 large eggs
Instructions
- Start by adding the flour, sugar, cornstarch, salt, baking soda, and baking powder to a mixing bowl. Whisk everything together until combined.
- Next, add the buttermilk, melted butter, vanilla, and eggs to the dry ingredients. Mix with a large spoon just until combined. Be careful not to overmix; the batter should be thick and slightly lumpy. Set it aside to rest for about 15 minutes.
- Preheat your Belgian waffle maker to high (#3). If your waffle maker is not non-stick, brush the grids lightly with oil or butter.
- Pour a scant 1/4 cup of batter into each of the four grids, ensuring the batter is centered. Avoid spreading it out, as this may cause overflow when you close the lid.
- Close the waffle iron and flip it over. Cook the waffle until it is a medium golden brown and crispy around the edges, which usually takes about 2 to 3 minutes.
- Serve the waffles hot with butter, syrup, or your favorite fruit toppings.
Notes
For fluffier waffles, you can separate the eggs and beat the whites before folding them into the batter. Don’t skip the resting time for the batter to improve texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Waffle Making
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg