This is the best buttermilk waffle recipe that makes thick, crispy and fluffy waffles. This is the perfect simple breakfast/brunch recipe!
- 1-¾ cup All purpose flour
- 2 teaspoons baking powder
- 1 tbsp Salt
- ½ cups Unsalted butter, melted
- 2 teaspoons Vanilla extract
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking soda
- 1-¾ cup Buttermilk
- 2 Eggs
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Put aside.
In another large bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and whisk gently to combine. Do not overmix! Just mix until there are no more dry lumps of flour.
Spray a waffle maker with nonstick cooking spray and preheat it so it’s piping hot. Once the waffle iron is ready, add the batter and cook for 2-3 minutes or until the waffle iron indicates it is ready according to the manufacturer’s instructions. Make sure you don’t completely fill your waffle maker as this may cause the batter to overflow while baking as the batter will expand. Your first waffle will likely be your “test” waffle until you perfect the portion.
Serve immediately drizzled with maple syrup and toppings of your choice. If not serving right away, keep warm in an oven (lowest temperature). If you have leftover waffles, you can refrigerate them for 2 days or freeze them for up to a month. You can also refrigerate the waffle batter for 2 days if you want fresh ones every day.