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
- 1/4 cup (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 scant 1/4 cup of batter into each of the 4 grids, making sure to pour the batter into the center of each one. Don’t spread it out. This will cause it to over flow over the edges when you close the lid. Close the waffle iron and flip it over. Cook the waffle until it’s a medium golden brown and crispy around the edges, about 2 to 3 minutes, depending on your waffle iron. The green light should light up when it’s ready.
- 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.