Homemade Buttermilk Waffles
Crispy on the outside, soft on the inside—these waffles are freezer-friendly and made with pantry staples.
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Cost: $2
Servings: 6
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups & Spoons
- Waffle Maker
- Cooking Spray
Ingredients
- 2 cups all-purpose flour
- 2 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 2 cups buttermilk
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
- Avocado oil spray for waffle iron
Instructions
- 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.
Nutrition
Calories: 280kcal