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Classic Buttermilk Waffles

Yield: 4 large waffles
Prep Time: 10 minutes
Cook 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-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
  • For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming.
  • If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.

Notes

Buttermilk: here is a guide for making your own buttermilk. 
Flour: I often usually use at least half but sometimes 100% whole wheat flour (finely ground white wheat) for these and they are fantastic.
Butter: also, the old version of the recipe called for 8 tablespoons butter but for the last year I've made it with just 4 tablespoons and they are still tender and delicious.
UPDATE: I've updated the flour amount in this recipe to better reflect how I make them (using the weight measure as a guide). The original amount was 1 3/4 cups but I tend to measure 1 1/2 cups to equal the 7.25 ounces.