It may come as a surprise that I don’t have a very long history with homemade waffles, even though I now adore them. Growing up, my grandma had a few standard breakfast options available when I’d sleep over at her house that we never had at home. They were, in no particular order: Brown Sugar-Cinnamon Pop-Tarts, bagels that she would cut into fourths to increase the cream cheese to bagel ratio (such a smart woman!), and Eggo waffles. I definitely got my peanut butter gene from my grandma, as she would slather it on anything and everything, including Eggo waffles. This was one of her favorite breakfasts (or lunch or dinner!) right up until she passed away at age 91. As a result, it became one of my favorite weekend breakfasts, as well. Toast the waffle, then cover it peanut butter and jelly and eat it like toast. I haven’t had it in years, but just writing about it, I can almost taste it.
I didn’t encounter the world of “real” waffles until I went to college and found the Belgian waffle station in the cafeteria. Talk about a eureka moment. Who would dare complain about cafeteria food when you could make your very own Belgian waffle for any meal you’d like? I relished my newfound teenage freedom and ate my weight in Belgian waffles my freshman year of college. Once out of college, having my very own Belgian waffle maker was of the utmost importance. I got one and began enjoying the occasional Belgian waffle at home. For a long time, I used boxed waffle mixes to make my batter, but finally found the perfect homemade buttermilk waffle recipe. It’s incredibly easy and makes the most delicious waffles.
Homemade waffles are such a great treat and making them completely from scratch takes maybe 2 or 3 minutes longer than making them with a baking mix. You probably have all of the ingredients you need in your pantry already, so grab some buttermilk from the store, and get whisking! Homemade waffles feel like such an indulgent treat, served alongside bacon or sausage – talk about comfort food. It may have taken me awhile to get here, but I’m so thrilled to have the ability to whip these up at a moment’s notice!
You can use this recipe whether you use a Belgian waffle maker or more traditional waffle iron. For those that might be curious, I currently use this Waring Pro Belgian waffle maker, but I have also heard fabulous things about this Chef’s Choice model, which takes up a lot less storage space.
How do you like to serve waffles? Fresh fruit and whipped cream, or the traditional butter and syrup? I’m a butter and syrup girl all the way!
Yield: 5 large, Belgian-style waffles
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
A classic recipe for buttermilk waffles - the perfect way to make any morning extra-special!
1¾ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1¾ cups buttermilk
½ cup unsalted butter, melted and cooled to room tempeature
2 teaspoons vanilla extract
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.
2. In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!
3. Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter according to the manufacturer's instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag and stored in the refrigerator for 2 days or in the freezer for up to 1 month.
(Recipe adapted from King Arthur Flour's Baking Companion)