The BEST Buttermilk Waffles Ever

My husband and our kids are big fans of waffles.  We love having a big breakfast together on Sunday and waffles are frequently requested (bagels seem to have taken the #1 spot over the past year though).  This batter is super easy to pull together and with the exception of buttermilk, you probably have everything you need in your cabinet or pantry.  But don’t even think about using regular milk since buttermilk is the reason these waffles are over the top.   And, if by chance you don’t have a waffle iron (and why wouldn’t you?!) this batter is great for pancakes, too.  You could also make extra waffles and freeze them after they have cooled as they reheat well in a toaster oven.

There are so many ways to enjoy these waffles:

  • Traditional. Butter and syrup are the classic toppings (my husband’s favorite).
  • Nutella or Peanut Butter.  I spread Nutella on one half, add sliced bananas and then fold.  It was a great breakfast to eat in the car on the way to school. 
  • Fresh berries.  On top or in the batter works.  If you add them to the batter, make sure you clean the waffle iron after as the sugar will caramelize.  A little powdered sugar on top is the perfect way to finish these.
  • Bacon. Yes, bacon! I cook the bacon first and crumble it into the batter.  Topped with syrup it’s a dead ringer for a McGriddle®.
  • Cheese.  If you are a fan of chicken and waffles (and who isn’t?) you could add some shredded cheddar cheese to the batter which would pair great with fried chicken.

Ingredients

2 cups                 Flour

1 tsp                    Baking soda

3 tbs                    Sugar

2 tsp                    Baking powder

¼ tsp                   Salt

3 cups                 Buttermilk

2                           Eggs, large

4 tbs                    Melted and cooled butter

Preparation

Whisk together the flour, baking soda, sugar, baking powder and salt in a large bowl.

In a separate bowl, combine the buttermilk and eggs, mixing well.

Make a well in the middle of the dry ingredients and add the buttermilk mixture.

Mix until just combined and then add the melted butter. 

The batter will be lumpy and I always let it sit for 10 minutes before I use it. 

If you don’t use all the batter (and I rarely do) it keeps in the refrigerator for a few days.  Just make sure to mix it before you use it.

Follow the directions for your waffle iron. 

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