Classic Buttermilk Waffles

By Foodiewife

Buttermilk is one of my favorite ingredients to use in baking. Buttermilk elevates the "yummy-ness" of pancakes and waffles. I found this recipe on King Arthur Flour's recipe website, and served them with a homemade bluerry sauce. We absolutely loved them!

KAF NOTES: This recipe is for a very typical plain waffle, crisp and golden, perfect with maple syrup and butter or berries and whipped cream. When made with pastry flour it will be extra crispy, and light as air inside. When made with all-purpose flour the waffle has a bit more body — still light, but chewier on the inside. The optional pecan meal or almond flour add a nice nutty flavor.

Ingredients

• 2 large eggs
• 1 3/4 cups buttermilk
• 1/2 cup (8-tablespoons) butter, melted and cooled to room temperature
• 2 teaspoons vanilla extract
• 2 cups pastry flour OR 1 3/4 cups King Arthur Unbleached All-Purpose Flour
• 2 tablespoons sugar*
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup pecan meal or almond flour, optional; for flavor
• Leave out the sugar if you want savory waffles, such as the type you'd use as a base for creamed chipped beef or fried chicken

Preparation

Step 1

In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.

In a separate bowl whisk together the dry ingredients.

Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.

Spray your waffle iron with a non-stick cooking spray before preheating it.

Cook waffles according to the manufacturer's directions. For an 8-inch round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming.

Notes: To keep these warm, and prevent them from turning soggy, place them on a baking sheet with a cooling rack on top. Keep in a warm oven (200°F). Depending on your waffle iron, cook a little extra until dark golden brown, for a crispier waffle.