If I ask my hubs and toddler what they want for breakfast, 8 out of 10 times its BUTTERMILK WAFFLES! Crisp golden outside and soft lightly sweet inside, our favorite classic waffle!
[Recipe and photos updated 2/6/18]
It was only recently, though, that we found the ultimate recipe. Buttermilk Waffles. This simple recipe makes thick waffles with that crisp exterior and soft interior dough that helps to soak up all the butter and maple syrup. This is the one and only go-to waffle recipe at our house because it’s absolutely delicious and because it calls for basic ingredients that we ALWAYS have on hand.
The secret to this recipe that makes it so special is the buttermilk. Buttermilk is a perplexing ingredient to me. When you think about it, it’s sour chunky milk. Kind of gross but true! But add it to pancakes, coffee cake, frying batters, dressings, biscuits or brines, and watch how it elevates your food. It gives tang and texture to dressings, ice creams, and custards. And, of course, it’s the not-so-secret ingredient in fluffy buttermilk pancakes.
That being said, I don’t always have this ingredient on hand. Luckily it’s easy to make your own!
Ingredients
1 scant cup milk (whole, 2%, or heavy cream)
1 tablespoon lemon juice or white vinegar
- Stir milk and lemon juice or white vinegar.
- Let stand 5 to 10 minutes at room temperature. The milk will become slightly thickened and you’ll see some small curdled bits. The curdled bits will not end up in your finished recipe.
Now onto the best part…. WAFFLES. I do need to mention, there is 1 KEY tool that you must have. A waffle maker. Seems intuitive but sadly you can’t make waffles without a waffle maker 💁Although it’s not used everyday, we get really good use out of this appliance. And surprisingly it was not crazy expensive. We love this [amazon text=one&asin=B0012S8OWA].
In terms of topping, possibilities are endless. I like to think of a waffle as a flying saucer carrying loads of toppings that will ultimately end up in my belly. I love fruit, yogurt and honey on my waffles. But you could also do coconut flakes and syrup, yogurt + jam + granola, caramelized bananas and powdered sugar, syrup and candied nuts, even avocado and a fried egg!
The hubs on the other hand is a traditionalist: butter and good quality maple syrup for him. Either way, get creative! There is really no right answer here. Any topping you choose will be oh so right.
So if you are one of those people who craves restaurant waffles or hotel breakfast waffles, do yourself a favor: get a waffle maker and try this recipe. Warning, you might develop an addiction to waffles.
3 large waffles or 4 medium ones
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (either store-bought or 1 cup milk + 1 tablespoon vinegar or lemon juice)
- 3 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- Vegetable or canola oil for waffle iron
Instructions
- If you don’t have store-bought buttermilk, you can make your own. Combine 1 cup of milk and 1 tablespoon of lemon juice or vinegar in a small bowl and stir. Let sit for 5-10 minutes.
- Preheat waffle iron.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Add buttermilk, melted butter, and eggs into the flour mixture. Stir until just combined. Batter will look a bit clumpy and that’s OK.
- Brush hot waffle iron lightly with oil and pour a heaping 1/2 cup of batter into waffle mold. Cook waffles according to waffle maker timer until golden and cooked through (mine takes about 3 minutes). Serve immediately with favorite toppings or keep warm in an oven set to 250°F.
Notes
If you use store-bought buttermilk, the waffles will be a bit more dense with a lovely chew. Using homemade buttermilk will result in an airy more crisp waffle. Both are equally delicious!
Originally posted 2018-02-12 08:29:31.
Leave a Reply