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A comforting recipe for light, fluffy, and crispy buttermilk waffles, using simple pantry ingredients and easy techniques to recreate a family tradition of delicious weekend breakfasts.

Ingredients

Scale
  • 1 cup buttermilk (or substitute: 1 tablespoon lemon juice or white vinegar + milk to 1 cup, let sit 5–10 minutes)
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, melted and cooled
  • 2 large eggs, brought to room temperature
  • Cooking spray or melted butter for greasing the waffle iron

Instructions

  1. If using the buttermilk substitute, stir 1 tablespoon lemon juice or white vinegar into a measuring cup, fill with milk to 1 cup, and let sit 5–10 minutes until slightly curdled.
  2. Bring eggs and buttermilk (or substitute) to room temperature.
  3. Melt unsalted butter and allow to cool until warm but not hot.
  4. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  5. In a separate bowl, whisk together the buttermilk, cooled melted butter, and eggs.
  6. Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon until no dry flour streaks remain, leaving a few small lumps; do not overmix.
  7. Let the batter rest for 5–10 minutes.
  8. Preheat the waffle iron according to the manufacturer’s directions and lightly grease with cooking spray or melted butter.
  9. Perform a test waffle to determine the correct batter amount and cook time for your waffle iron.
  10. Pour or ladle batter to fill about two-thirds of the waffle iron; gently fold in mix-ins if using or sprinkle on top.
  11. Close the iron and cook until waffles are golden and steam slows, about 3–5 minutes; avoid opening early to prevent tearing or deflating.
  12. Use a fork or tongs to lift waffles out and transfer to a wire rack; keep cooked waffles warm in a 200°F (93°C) oven on a wire rack while finishing the batch.

Notes

Allow eggs and buttermilk to reach room temperature for smoother batter blending and better texture., Do not overmix batter; lumps help keep waffles fluffy., Resting batter for 5–10 minutes improves tenderness., Grease and preheat waffle iron to prevent sticking and encourage golden edges., Wait until steam slows to open waffle iron, avoiding waffle tearing or deflation., Add mix-ins like chocolate chips, nuts, or berries carefully to avoid batter deflation., Use fresh baking powder and baking soda for best rise and texture., Cool waffles completely on a wire rack before storing to prevent sogginess., Store waffles in the fridge for up to 3 days between parchment sheets in an airtight container., Freeze waffles in a single layer until firm, then layer with parchment in freezer-safe containers for 2–3 months storage., Reheat frozen waffles in a toaster or in a 300°F (150°C) oven for 8–12 minutes, flipping once for even crispness., Avoid microwave reheating to prevent soggy waffles., Make-ahead batter can be refrigerated up to 24 hours; add a pinch of baking powder before cooking to boost fluffiness if storage time is extended.

Nutrition

Find it online: https://cookingcrumbs.com/perfectly-fluffy-buttermilk-waffles/