Classic Buttermilk Waffles
This classic recipe for buttermilk waffles yields crispy exteriors with soft middles every time!
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Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 eggs
- ¼ cup unsalted butter, melted
- 2 cups buttermilk, at room temperature
Instructions
Make the waffle batter:
- In a large bowl, combine the flour, baking soda, baking powder, salt, and sugar.
- In a separate bowl, whisk the eggs. Then add the melted butter, vanilla, and buttermilk.
- Add the wet ingredients into the dry ingredients bowl, and stir to combine. Let the batter sit for 5 minutes. Meanwhile, preheat the waffle iron.
Cook the waffles:
- Heat the waffle maker to your preferred setting. If your waffle maker has an adjustable temperature gauge, I recommend medium-high. Grease it if necessary.
- Scoop some of the batter into the center of the hot waffle maker and spread it out with the back of the spoon towards the edges without over-filling it. Close the lid and cook until golden brown. Repeat with the remaining batter.
Serve & Store:
- Serve these eggless waffles with your favorite toppings and syrups. Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1 waffle | Calories: 298kcal | Carbohydrates: 42g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 701mg | Potassium: 198mg | Fiber: 1g | Sugar: 10g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg
