Buttermilk Waffles

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These Crisp and Fluffy Buttermilk Waffles will make all your brunch dreams come true. These waffles are thick but still light, slightly crisp on the outside and fluffy on the inside. Your family will be asking for these every weekend!

Prep Time10

Cook Time15

Resting Time15

Course: Breakfast, Brunch

Cuisine: American

Keyword: breakfast, brunch, christmas breakfast, Easter Recipe Ideas, Father's Day Recipe, Mother's Day Recipe

Servings: Servings

Author: Meghan McMorrow | Fox and Briar

Ingredients

¾ cup all purpose flour
¼ cup cornstarch
½ tsp baking soda
1 tsp baking powder
1 tsp kosher salt
¼ cup canola oil
¾ cup buttermilk
1 egg
1 tbsp sugar
1 tsp vanilla extract

Instructions

Preheat your waffle iron.
In one bowl, mix together the flour, cornstarch, baking powder, baking soda and salt. Mix until well combined, set aside.
In a second bowl, whisk together the buttermilk, oil, egg, sugar and vanilla extract. Mix until well combined.
Add the dry ingredients to the wet ingredients. Gently stir until just combined and no dry spots remain. A few lumps are ok, don’t overmix.
Let batter rest for 15 minutes.
When waffle iron is ready, add batter according to manufacturer instructions, and cook until the waffle iron indicates they are done - usually 2-3 minutes.
Serve right away with butter and maple syrup if desired. Or keep warm in a 250 degree F until ready to serve.

Notes

To freeze, allow waffles to cool completely, then wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months. To reheat, microwave for 30-60 seconds.

Adapted from Aretha Frankenstein Waffles of Insane Greatness

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