Buttermilk Waffles

Prep Time 10

Cook Time 10

Total Time 20

Servings 8 3" x 4" waffles

Digital scale (or dry measuring cups, liquid measuring cups, and measuring spoons)
Stand mixer with whisk attachment (or large bowl with hand mixer OR whisk)
1 medium bowl
Waffle iron
Non-stick baking spray
Baking sheet with wire rack (optional)
Freezer bags (optional)

Start by melting the butter so it has time to cool slightly before being added to the wet ingredients.
While the butter is cooling, whisk together the flour sugar, baking powder, baking soda, and salt into a medium bowl and set aside. Make sure to combine the dry ingredients thoroughly to avoid pockets of salt or baking soda/powder, which can make the waffles taste salty or bitter.
Next, combine the buttermilk, butter, eggs, and vanilla (i.e., the wet ingredients) in the bowl of your stand mixer and mix on low speed to combine. Slowly add the dry ingredients until just combined. Avoid overmixing the batter as this will give the waffles a tough texture.

Turn on your waffle maker and follow the instructions in your user manual. I’m going to write what I do below, however, all waffle irons are slightly different so make sure you are familiar with what works for your machine.
Spray your waffle iron with non-stick cooking spray before preheating it. Pour batter into the hot and ready waffle iron and begin cooking. In my waffle iron, ⅓ cup of batter fills each waffle cavity. This took some trial and error to figure out when I first purchased the waffle iron. We definitely had some underfilled waffles and some that had batter oozing out the side. Also, do yourself a favor and write down the measurement so you don’t forget.
Cook the waffles for 2 to 3 minutes, or until the iron stops steaming. The buttermilk waffles will be finished cooking when they are golden brown. Carefully remove the waffles from the iron (they will be hot) and allow the iron to re-heat before adding the next round of batter.
This recipe makes eight, 3 x 4 – inch waffles. Again, this will vary based on the shape and size of your waffle iron.

Serve the waffles immediately after removing them from the waffle iron. I like to serve them with syrup, whipped cream, and fresh fruit.
If you are making a lot of waffles (e.g., a party or a big family), you can put the cooked waffles on a baking sheet fitted with a wire rack and then place them in the oven on the lowest temperature. This will keep the waffles warm until all remaining waffles have finished cooking. Additionally, by keeping the waffles on a wire rack, you are maintaining airflow under the waffles, which allows them to stay crispy while in the oven.

Buttermilk waffles are best eaten immediately after cooking; however, they can be frozen and reheated to eat at another time.

Ensure the buttermilk waffles have cooled completely on a wire rack to minimize sogginess. Place the waffles in an airtight freezer-safe container and store in the freezer for 1-2 months. To reheat the waffles, place the frozen waffles on a baking sheet fitted with a wire rack into the oven at 350°F/180°C for 6-10 minutes or until the waffles are warm and crispy on the outside. Alternatively, you can place the frozen waffles in the toaster and heat until toasted.
When reheated, the waffles will be slightly crispier than when first cooked.
Freezing Pro Tip: Label the freezer container with the name of the baked good, the date it was put into the freezer, the date for when it should be removed from the freezer (i.e., thrown out), and instructions for baking (i.e., place into the toaster or heat at 350°F/180°C for 6-10 minutes until crispy).