Description
These Homemade Buttermilk Waffles are lightly crisp on the outside and deliciously fluffy on the inside. They are the most perfect and flavorful, scratch-made waffles you’ll ever have. Super easy to make with pantry staple ingredients!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup fine yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 2 large eggs
- 2 cups buttermilk
- 2 teaspoons vanilla essence, I use vanilla bean paste
- ½ cup (1 stick) unsalted butter, melted
- Softened butter & pure maple syrup, for serving
Instructions
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt and then set the bowl aside. In another bowl, combine the eggs, buttermilk, and vanilla essence and whisk well to combine.
- Gently add the flour mixture to the wet ingredients and stir until just combined. Then pour in the melted butter and use a rubber spatula to fold the butter into the batter until just combined- set aside while you preheat your waffle maker.
- Heat up a Belgian-style waffle maker according to the manufacturer’s instructions. Once the waffle maker is hot, lightly coat it with nonstick spray. Ladle some of the batter over the waffle grid(s)- leaving a 1-inch border as the batter spreads out, close the lid, and cook for 4-5 minutes (depending on your waffle maker) or until the waffles are golden brown and slightly crispy. Then transfer the cooked waffles to a baking sheet fitted with a wire rack (this is clutch for ventilation to prevent waffle sogginess). Repeat the process with the remaining waffle batter.
- Serve the buttermilk waffles warm with softened butter and maple syrup, as desired.
Notes
- Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
- Please read blog post in its entirety for more tips + tricks.