How to make a holiday weekend feel REALLY special during a pandemic?! With waffles, of course! Okay, it’s not that easy but over the Easter holiday weekend, my family put in requests for delicious breakfast items and after checking our pantry, I decided buttermilk waffles were our best (and most delicious) bet. And turns out, I was right. So, I wanted to share the recipe that I used and hopefully if you have a special occasion (birthday, etc) on the horizon, you too can put this recipe to good use.
Getting the perfect waffle can be tricky. You want crispy outside but fluffy inside – so getting the perfect rise is essential. I use a little extra baking powder for this exact reason. And of course, for the nice crunch, almost fried doughy effect on the outside, I grease my waffle skillet with a little bit of vegetable oil. I mean there isn’t anything healthy about this but when you’re eating a waffle, do you really want to be healthy? Not I.
These waffles are super easy to make and come out perfectly crispy & fluffy each time. A staple in our home, I hope you enjoy them as well!
Serving Size: 6 waffles // Prep Time: 10 min // Cook Time: 5 min
- 1 1/4 cup flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/4 cups buttermilk
- 1 stick unsalted butter (melted)
- 2 eggs
- 1 1/2 tsp vanilla extract
- Preheat your waffle skillet – the hotter, the better!
- In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt.
- In a medium bowl, whisk together buttermilk, butter, eggs, vanilla. Add wet ingredients to dry ingredients.
- Spray your waffle skillet with non-stick cooking spray (or use a little vegetable oil). Pour the batter & allow to cool until ready.
- I allow my waffles to slightly cool on a cookie cooling rack so they don’t get soggy. Enjoy immediately with your favorite waffle toppings!
Note: I usually freeze some waffles to heat up for Clyde during the week for easy breakfasts. If you freeze waffles, they can be kept in the freezer for 1 month.