These buttermilk waffles are crisp on the outside and tender in the middle. I love the results this gives while not having to separate the eggs and take time to whip egg whites! These will also reheat in the toaster for a quick workday breakfast.
Ingredients
- all-purpose flour: 2 cups
- white sugar: 2 Tbsp
- baking powder: 2 tsp
- baking soda: 1 tsp
- salt: 0.5 tsp
- low-fat buttermilk: 2 cups
- butter: 0.33333 cup (melted)
- eggs, lightly: 2 piece (beaten)
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined.
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Whisk buttermilk and melted butter together in a separate bowl; whisk in eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; stir in vanilla extract.
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Preheat a waffle iron according to manufacturer's instructions.
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To cook each waffle, pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.
