Is there anything better than weekend mornings that begin with a delicious brunch? The perfect way to begin any day that stretches lazily ahead is with a batch of tender Buttermilk Waffles, topped with pats of melty butter and pools of maple syrup. As they cook, the waffles will fill your kitchen with the delicious fragrance of vanilla-scented batter. It's heavenly. Serve Buttermilk Waffles with a plate of crispy bacon and plenty of mimosas. (Go with the classic variety or mix it up with Cherry Bomb Mimosas or Strawberry Shortcake Mimosas.)
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.
all-purpose flour
granulated sugar
baking powder
baking soda
kosher salt
eggs
buttermilk, shaken
(1 stick) butter, melted, plus softened butter for serving
Cooking spray
Maple syrup and sliced fresh fruit, for serving
Erika Olde creates new and alternative versions of our favorite comfort foods.
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.
