Some things never go out of style; like afternoon coffee breaks, taco night, and a legit classic waffle. So, if breakfast is your thing, this Classic Buttermilk Waffles recipe is precisely what you need.
Do you ever have those moments or days when you just want to enjoy the simple things in life? For instance, a cup of coffee.
Some days I like a sweet iced coffee with coconut milk and a bit of caramel syrup. On others, all I need is hot coffee and cream, that’s all. No fancy syrup, no whipped cream, no blending nothing -just a cup of good brewed coffee with cream.
It’s days like those that I like to bring out the classics at breakfast; which means, opening my recipe binder and making things like these Classic Buttermilk Waffles. They are super easy to make as you can see in the video below.
Well, sometimes I use them as the “toast” for avocado on toast for lunch or for dinner -because breakfast for lunch or dinner is always a good idea.
While there is nothing fancy about buttermilk waffles, there is a reason it’s a classic! It’s the perfect crispy-on-the-outside but fluffy and light on the inside texture that melts in your mouth with each bite. No wonder this recipe isn’t going anywhere!
I don’t recommend skipping the buttermilk; it is the key to a perfectly light and fluffy waffle, which is what we all want!
So if you are wondering, “can I make buttermilk waffles with regular milk?” You can; it’s just not the same. What I would do is make your own buttermilk, one cup at a time, by adding one tablespoon of lemon juice or apple vinegar to 1 cup of regular milk and stir. Let it sit for 2 minutes, and voila! you’ve got “buttermilk.”
One final note on the buttermilk is that I recommend using whole milk, or at least 2%. Non-fat milk buttermilk is a no-go.
Double batching is recommended since these tend to disappear like hot cakes (which they kinda are) and if you have a good waffle iron it’s so easy to do!
You may have already guessed it by now; but if you make extra and wonder, “can you freeze waffles?” Then I’d say, Yes! Of course. I practically freeze everything that I make extras to save time later.
It’s easy to reheat frozen waffles in the toaster or toaster oven on busy school mornings; plus, from time to time, I use them to build a school lunch. Yes, waffles also make incredible lunches! Replace bread with waffles on most any sandwich, and you have a wafflewich! My personal favorite is a wafflewich with peanut butter and strawberry slices.
Or you could just plate a stack of waffles, drizzle a little maple, and dig in (in about 15 minutes), which is what I’ll be doing!
How do you like to eat your waffles?
Classic Buttermilk Waffles
- Yield: 6
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 whole eggs, beaten
- 2 ounces unsalted butter, melted
- 16 ounces buttermilk, room temperature
- spray/butter for waffle iron if needed
- Preheat waffle iron.
- In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar.
- In another bowl, beat together eggs and melted butter. Then, add the buttermilk.
- Add the wet ingredients to the dry and stir until combined. Allow mixture to rest for 5 minutes.
- Ladle waffle batter onto each waffle cavity, close waffle iron top and cook, until the waffles are golden on both sides and are easily removed from iron. Repeat with remaining waffle batter.
- Serving Size: 1
- Calories: 205
- Fat: 3
- Carbohydrates: 37
- Fiber: 3
- Protein: 8