My light, rich, and crisp Buttermilk Waffles will hit the spot every single time!
- 3 cups (15oz/426g) all-purpose flour
- 1/4 cup (2oz/57g) sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups (20floz/565ml) buttermilk
- 4 eggs
- 2/3 cup (5floz/142ml) flavorless oil (canola, veg, sunflower etc)
- 2 teaspoons vanilla extract
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In a large bowl combine flour, sugar, baking powder, baking soda, and salt.
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In a jug, whisk together the buttermilk, eggs, oil and vanilla extract.
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Whisk together the wet and the dry ingredients. Whisk while you spell out W.A.F.F.L.E.S, or 7 times roughly. A few Lumps and bumps are all good. Just like pancake batter, they work themselves out while the batter rests. Refrigerate for 10 minutes.
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Pre-heat your waffle iron to medium heat then generously butter or grease it.
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Spoon roughly 1/4-1/3 cup of batter into a preheated waffle iron. Cook the waffles until golden and crisp. (all waffle irons are different but roughly around 3-4 minutes) TIP: Resist the urge to open the waffle iron while cooking so you don't let out all that lovely steam that will give you a crisp, brown waffle.
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Once cooked remove from the waffle iron and set aside. Repeat this process until all of the batter has been used.
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To serve: Stack the waffles, top with butter, maple syrup and enjoy!
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Cover and store in the refrigerator for 1 day. reheat back in the iron or covered in foil in the oven for 10 minutes at 300°F (150°C).