Ingredients
Equipment
Method
- Preheat waffle iron.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, melted butter, and vanilla.
- Add wet ingredients to dry, stir until just combined—do not overmix.
- Spray waffle iron with oil and pour in batter.
- Cook until golden brown. Repeat with remaining batter.
- Serve fresh or let cool and freeze for later.
Notes
- Freezing: These waffles freeze beautifully. Cool completely, then place in a single layer on a baking sheet to freeze. Transfer to a freezer-safe bag or container. Reheat in a toaster or oven.
- Buttermilk Tip: If you don’t have buttermilk, you can make a quick substitute by combining 1 tablespoon of lemon juice or white vinegar with just under 1 cup of milk. Let it sit for 5–10 minutes before using.
- Crisp Edges: For extra crisp waffles, preheat your waffle iron thoroughly and don’t stack waffles on top of each other while warm—spread them out on a wire rack or baking sheet.
- Keep Warm: To keep waffles warm while making a full batch, place cooked waffles on a baking sheet in a 200°F oven.
- Waffle Maker: This recipe works best in a traditional or Belgian-style waffle maker. Cook time may vary slightly depending on your model.
