Community Pick
Rich Buttermilk Waffles
photo by Bamporter




- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
4 large waffles
ingredients
- 1⁄2 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 1⁄2 cups buttermilk
- 1 teaspoon vanilla extract
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar (add more if you enjoy a sweeter waffle, up to 1 tablespoon)
- 1⁄2 teaspoon salt (do NOT add the salt if you are using salted butter! It will make the waffle TOO salty!)
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.
Questions & Replies

Reviews
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I have never commented on a recipe on any website before, but I just had to for these. They are the best waffles I have ever made. They are thick, crisp and delicious. The grandkids ate every bite. The recipe doesn't require too many dishes/utensils. I am saving this recipe and never returning to the thin, soggy kind. I can't wait to make them again.
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RECIPE SUBMITTED BY
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