In creating this recipe, we tried out many different methods—folding in egg whites, milk versus buttermilk, a yeasted batter. But at the end of the day, this simple dump-and-stir was our favorite by far. Someone in the test kitchen may have even said this was the best waffle they’d ever eaten! The buttermilk makes this waffle ultra-light while the generous amount of butter makes for a super crispy exterior, leaving the inside custardy and soft. Finally, we kept the sugar to a minimum, making these the perfect foil for sweet toppings like maple syrup, berries or jam.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | about 6 waffles |
Ingredients
- 1 3/4 cup all-purpose flour (see Cook’s Note)
- 2 tablespoons granulated sugar
- 1 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 3/4 cup well-shaken buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 stick unsalted butter, melted and slightly cooled
- Nonstick cooking spray
- Maple syrup, jam, berries or yogurt, for serving
Instructions
- Preheat a waffle iron to medium-high.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
- Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
- Serve the waffles immediately with butter, syrup, jam, berries or yogurt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 395 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 8 g |
| Cholesterol | 105 mg |
| Sodium | 372 mg |
| Serving Size | 1 of 6 servings |
| Calories | 395 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 8 g |
| Cholesterol | 105 mg |
| Sodium | 372 mg |
Reviews
These are the only “regular” waffles I make now (we also love Alton Brown’s chocolate buttermilk waffles). They cook wonderfully and my family loves them We typically serve with strawberries and whipped cream.
These are even more perfect than the perfect ratings!
I can’t wait to try it!!!
This has become out go to waffle recipe since finding it. One of the good thing about this recipe is that it has little sugar. My daughter doesn’t like super sweet waffles.
Yes. I made a double batch. I had 1/2 and 1/2 and added abit of vinegar. Instead of buttermilk. They were wonderful! Real maple syrup and sausage. Homemade is so much better and I made extra for tomorrow!,, food network has great recipes!
Very good. Everyone loved it.
If you want your house to smell amazing, make a batch of these delicious waffles! It’s a keeper for sure!
These are the easiest to make and sooooo delicious! I added a little cinnamon to enhance the flavor, and they were a hit. We’ve found a new go-to favorite. A must try!
These waffles are quick and easy to put together and well worth the effort. They bake up crispy outside yet soft and delicious on the inside. Much better than a mix. Definitely a keeper.
These waffles are excellent in a pinch if you don’t feel like beating egg whites and folding them in. They came out pretty fluffy and my daughter scarfed them up!