Ingredients
2 c. all-purpose flour
1 tbsp. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
2 eggs
2 c. buttermilk, shaken
1/2 c. (1 stick) butter, melted, plus softened butter for serving
Cooking spray
Maple syrup and sliced fresh fruit, for serving
Preparation
Step 1In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, salt.Step 2In a medium bowl, whisk eggs, buttermilk, and melted butter. Fold into dry ingredients until just incorporated—do not overmix; it’s okay if there are some lumps.Step 3Spray a preheated waffle iron with cooking spray. Pour about 1/2 cup batter into middle of iron until completely covered. Cover and cook until golden, about 5 minutes. Transfer waffle to a plate. Repeat with remaining batter.Step 4Serve waffles hot topped with softened butter, syrup, and fruit.
The key to extra tender—not rubbery—Buttermilk Waffles is to avoid over-mixing. When you stir the dry ingredients into the wet, fold until just barely combined. It’s okay if there are a few lumps—those will absorb into the batter as the waffles cook. Waffle irons vary in size, which means this recipe makes between 4 and 6 waffles. Cooking for a crowd? The recipe doubles easily. To make waffles ahead for the week, double or triple the recipe, cook the waffles, then cool completely. Freeze on a baking sheet, then transfer frozen waffles to a ziptop plastic bag. Microwave or heat in a toaster oven to serve. Many of the recipes can be modified to fit different styles of eating such as gluten-free or vegetarian. She has paired her experience in production with a passion for food and cooking to build Olde & New.
