Description
These Homemade Buttermilk Waffles are so good! They are thick, soft, and fluffy with buttery crispy exteriors and they are super easy to make!
Ingredients
Units
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
- 1/2 stick unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 2 large eggs
Instructions
- Add the flour, sugar, cornstarch, salt, baking soda, and baking powder to a mixing bowl. Whisk with a fork or whisk to combine. Add the buttermilk, butter, vanilla, and eggs to the dry ingredients to the dry ingredients and mix with a large spoon only until combined. Do not overmix! The mixture should be thick and slightly lumpy. Set the mixture aside to rest for 15 minutes.
- Preheat a belgian waffle maker to high (#3). If you don’t have a non-stick waffle maker, brush the grids with oil or butter. Mine is non-stick and doesn’t need to be greased.
- Pour a level 1/3 cup of batter into each of the 4 grids, making sure to pour the batter into the center of each one. Close the waffle iron and flip it over. Cook the waffle until it’s a deep golden brown and crispy around the edges, about 7 minutes, or until steam stops escaping from the waffle iron and remove the waffle.
- Serve the waffles with butter and syrup, or your favorite fruit toppings.
- If you’re fixing several waffles you can keep them warm by preheating an oven to 250 degrees and placing the waffles on a wire rack placed inside of a rimmed cookie sheet.
- Waffles are best if eaten the same day.
Notes
- Waffles can be frozen for up to 2 months. Place a layer of parchment paper between them and wrapped securely with plastic wrap, then foil.
- If using a regular waffle iron, reduce the amount of batter per grid, experimenting with the first waffle. I suggest starting with 1/4 cup of batter per grid.