These easy buttermilk waffles are a family favorite. In fact, I haven’t made another classic waffle recipe in so many years because they are perfect!
This is my all-time favorite, tried-and-true recipe for waffles.
I will not make another recipe as long as I have buttermilk in the refrigerator (and if you don’t have buttermilk in the fridge, don’t fret, here’s a great tip on easy substitutions).
They’re light, fluffy, and absolutely delicious. And they work great with whole wheat flour (or half all-purpose flour and half whole wheat flour)!
On the other hand, have you ever tried cheese waffles? Don’t run away! Hear me out. Brian introduced me to cheese waffles when we were dating and I was very skeptical at first. Can you blame me? But I quickly converted.
You have to ignore the idea that the cheese in a waffle is reminiscent of the cheese on a pizza. It’s not the gooey, gooey mound of cheese you might think of. Instead, it’s a light, crunchy, salty texture that pairs well with the sweet syrup and flavor of the finished waffle.
Immediately after pouring the batter into the waffle maker, sprinkle 2 tablespoons of shredded cheddar cheese on top and quickly close the waffle maker to work the magic.
They’re worth a try, and if you don’t like them, don’t worry because these waffles are delicious without them.
Classic Buttermilk Pancakes
Makes: 4 large waffles Preparation time: 10 minutes Cooking time: 3 minutes Total time: 13 minutes
Ingredients
- 2 large eggs
- 1 ¾ cups buttermilk (see note)
- 4 tablespoons (56 g) butter, melted and cooled to room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (213 g) all-purpose flour (see note)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- In a medium bowl, whisk together the eggs, buttermilk, melted butter and vanilla. In a separate bowl, whisk together the dry ingredients; combine the wet and dry ingredients until smooth.
- For an 8-inch round waffle iron, use about 1/3 cup batter (adjust based on the size of your iron). Cook for 2 to 3 minutes, until the iron stops steaming.
- If making cheese waffles, pour 1/3 cup batter into the waffle iron and sprinkle 2 to 3 tablespoons shredded cheddar cheese over the batter before closing the iron.
Milk Notes: Here’s a guide to making your own milk.
Flour: Use all the menus on the back of the whole Flour parts (the polished white triangle at the end) for whatever you want and whatever you want.
Butter: One time the front desk version orders 8 cups of Butter, each time choose only 4 cups and other places and treats.
Update: Updated the Flour content here to bring the most important back to the place (using average weight as a guide). The original Amount is 1 3/4 ounces, then it’s 1 1/2 ounces for those of you living in the 7.25 inches.
