These delicious buttermilk waffles are crisp on the outside and melt in your mouth on the inside. Waffles served with fresh fruit are a brunch staple!
Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor's Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 21 other bloggers and I are excited to share all our favorite Brunch recipes. We have a huge variety including French toast, danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! We hope you enjoy all our Brunch recipes!
I look forward to this event every year, because brunch is my favorite meal. I love a stack of pancakes or waffles, accompanied by a mimosa or bellini.
I'm starting the week off with a classic: buttermilk waffles. No, waffles are not just pancakes cooked in a waffle iron. Real waffles are different from pancakes.
Pancakes have a soft exterior and a spongy interior texture, while waffles should have a crisp exterior and a light interior texture.
When made from scratch, waffles will call for a higher amount of sugar and butter — caramelization of that sugar is what leads to a crispy exterior. The extra butter helps with crisping the exterior as well.
Just as with muffins, buttermilk helps keep the waffle moist. It almost doesn't even need butter and syrup on top, but I add them anyway. But these waffles would also be delicious topped with nothing else but some fresh cut fruit, or even a dusting of confectioners sugar.
These waffles keep very well in the freezer. If I have the time, I'll double the batter and make extra to freeze for another time. Who wouldn't love to have a waffle for breakfast before school or work? When I'm ready to have one, I break it into segments (my waffle iron makes four triangular segments) and pop them in my 4-slot toaster.
The biggest key to waffle success is to preheat your waffle iron even a few minutes past when the indicator says the waffle iron is ready, and to allow the waffle iron a minute or two to reheat between waffles for even browning.
Also, if you wanted to top your waffles with something savory (waffles and fried chicken, anyone?), you can reduce or even omit the sugar in this recipe.
- 1 ¾ cup all-purpose flour
- 2 tablespoon brown sugar
- 1 ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ¾ cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoon vanilla extract
- ½ cup unsalted butter, melted and cooled
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and kosher salt.
- In a smaller bowl, whisk together the buttermilk, eggs, and vanilla.
- Pour the wet ingredients into the dry, and whisk just until combined. Whisk the melted butter into the batter.
- Preheat a waffle iron. Once ready, spray both plates with nonstick spray, and spoon the amount of batter recommended by the manufacturer into the iron, close the lid and cook the waffle for two to three minutes, until cooked through. Repeat with remaining batter.
- Serve with butter, syrup, fruit, or whipped cream and enjoy!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 79mgSodium: 341mgCarbohydrates: 27gFiber: 1gSugar: 6gProtein: 6g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
More BrunchWeek Recipes
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- Buttermilk Waffles by The Redhead Baker
- Chocolate Banana Muffins by The Mandatory Mooch
- Cinnamon Crunch French Toast by The Nifty Foodie
- Double Chocolate Banana Muffins by Family Around the Table
- Pear Chocolate Chip Sourdough Muffins by Caroline's Cooking
- Sourdough Belgian-Style Waffles by Karen's Kitchen Stories
- Strawberry Scones by Kate's Recipe Box
- Vegan Anise French Toast by Happily Curated Chaos
- Bacon, Brie & Asparagus Quiche by Sweet Beginnings
- Breakfast Tostadas by A Kitchen Hoor's Adventures
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