Buttermilk Waffles
Buttermilk is better known for use with pancakes, but I have always preferred waffles. This makes a large recipe, but I refrigerate them and use the leftovers for chicken nuggets and waffles the next day. Get a quart of buttermilk and reserve the remaining 1/2 cup to make the buttermilk syrup. It's the best.
Ingredients
- 3 ½ c. flour
- 4 tbsp. granulated sugar
- 4 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. salt
- 3 ½ c. buttermilk
- 1 c. unsalted butter melted and slightly cooled
- 4 eggs
- 4 tsp. vanilla extract
Buttermilk Syrup
- 1 c. granulated sugar
- ½ c. unsalted butter
- ½ c. buttermilk
- 1 tsp baking soda
- 1 tsp vanilla extract
Instructions
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine cooled butter, buttermilk, eggs, and vanilla extract.
- Make a well in the dry ingredients and add the wet ingredients. Mix enough to combine, but don't overmix or the batter will start to harden. Heat waffle iron and scoop approx. 1/3 c. of batter into the waffle iron. This may differ depending on the size of your waffle iron.
Buttermilk Syrup
- To make syrup, heat butter, sugar, and buttermilk in a medium saucepan over medium heat until butter fully melts. Add baking powder and vanilla. There will be a foam reaction once the baking soda is added and this is normal. Mix well and serve over buttermilk waffles.
