--- comments: true tags: - breakfast - king-arthur --- # :waffle: Classic Buttermilk Waffles ![Classic Buttermilk Waffles](../assets/images/classic-buttermilk-waffles.jpg){ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:----------------------------------:|:-----------------------: | | 10 | 40 minutes | ## :salt: Ingredients - :egg: 2 large eggs - :glass_of_milk: 397 g buttermilk - :butter: 8 Tbsp melted butter - :icecream: 2 tsp vanilla - :ear_of_rice: 210 g all-purpose flour - :candy: 25 g granulated sugar - :dash: 2 tsp baking powder - :cup_with_straw: 1 tsp baking soda - :salt: 1 tsp salt ## :cooking: Cookware - 1 medium-sized mixing bowl - 1 waffle iron ## :pencil: Instructions ### Step 1 In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla. ### Step 2 In a separate bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. ### Step 3 Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain. ### Step 4 Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer's directions. For an 8" round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming. ### Step 5 Tip: Waffles are best consumed as soon as they're baked, but in a pinch you may place them on a rack to cool, wrap tightly to store in the refrigerator, then reheat for 6 minutes in a 350°F oven. ### Step 6 Note: Leave out the sugar if you want savory waffles, such as the type you'd use as a base for creamed chipped beef or fried chicken. ## :link: Sources - -