These buttermilk waffles are crisp on the outside and tender in the middle. I love the results this gives while not having to separate the eggs and take time to whip egg whites! These will also reheat in the toaster for a quick workday breakfast.
Tender and Easy Buttermilk Waffles
These buttermilk waffles are crisp on the outside and tender in the middle. I love the results this gives while not having to separate the eggs and take time to whip egg whites! These will also reheat in the toaster for a quick workday breakfast.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups low-fat buttermilk
- ⅓ cup melted butter
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
Instructions
- Gather all ingredients.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined.
- Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; stir in vanilla extract.
- Preheat a waffle iron according to manufacturer’s instructions.
- To cook each waffle, pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer’s instructions.
Notes
Recipe Tip
To keep the waffles warm, preheat the oven to about 250 to 275 degrees F (120 to 135 degrees C). Place the cooked waffles on a wire rack on top of a baking sheet, and keep them in the oven as you make the whole batch.
