Rich Buttermilk Waffles

READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup butter, melted and cooled (If you use salted butter, do NOT add the salt listed below or it will result in too salty a waffle!)
  • 3
    eggs, large
  • 1 12
  • 1
    teaspoon vanilla extract
  • 1 34
  • 2
    teaspoons baking powder
  • 1
    teaspoon baking soda
  • 1
    teaspoon sugar (add more if you enjoy a sweeter waffle, up to 1 tablespoon)
  • 12
    teaspoon salt (do NOT add the salt if you are using salted butter! It will make the waffle TOO salty!)
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DIRECTIONS

  • NOTE: The waffles will benefit if you have all the ingredients at room temperature. I take out the eggs, melt the butter and pour the buttermilk out half an hour before making the waffles.
  • When you begin to make the batter, turn on the waffle iron to get it nice and hot.
  • Melt the stick of butter in a heat-proof measuring cup. Set aside to cool.
  • In a large batter bowl, measure out the flour, baking powder, baking soda, sugar and salt, stirring well to combine ingredients. Create a depression in the center of the dry ingredients for the buttermilk mixture.
  • Beat the eggs in a large pourable measuring cup until frothy and well-combined. Add the vanilla extract, buttermilk and cooled butter. Beat until well-combined.
  • Pour the buttermilk mixture into the dry ingredient's depression and stir rapidly with a wooden spoon until well combined. There will be an immediate chemical reaction between the buttermilk and leavening, creating a thick, rich batter honeycombed with air bubbles.
  • Using the wooden spoon, push 1/4 of the batter onto your waffle iron plates and bake until steam stops rising from the waffle iron or your personal degree of doneness is achieved.
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