Buttermilk Waffles
Homemade Buttermilk Waffles made with fresh ingredients in 30 minutes time. All in the comfort of your own home. Breakfast never tasted so good!
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Servings: 4 Waffles
Calories: 364kcal
Equipment
- KitchenAid Stand Mixer
- KitchenAid Waffle Baker
Ingredients
- 2 large Eggs
- 1 ¾ cups Buttermilk
- 1 stick Butter melted and cooled to room temperature
- 2 tsp Vanilla Extract
- 1-¾ cups Unbleached All-Purpose Flour
- 2 tbsp Granulated Sugar
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
Instructions
- Spray your waffle iron with a non-stick cooking spray before preheating it. Preheat on high heat.
- In a medium-sized mixing bowl (or KitchenAid Stand Mixer fitted with a paddle attachment), beat together the eggs, buttermilk, melted butter, and vanilla.
- In another bowl whisk together the dry ingredients.
- Combine the wet and dry ingredients just until almost smooth.
- For an 8-inch round waffle iron or , use about ⅓ cup batter. Cook for 2 to 3 minutes, until the iron stops steaming. Yield: about ten 8-inch waffles.
Video
Notes
- Yield: Four, 8-inch waffles with KitchenAid Waffle Baker or 12 3.5 x 4.25 in rectangle waffles from the Cuisinart Griddler Waffle Plates.
- Freeze leftovers by laying flat in between parchment paper in a freezer bag. Freezes well for up to 6 months.
- To reheat frozen waffles, simple place in toaster oven and set to medium toast setting. Heat until warm and crispy. I've never tested and reheated in the microwave!
Nutrition
Serving: 1g | Calories: 364kcal | Carbohydrates: 19g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 165mg | Sodium: 1246mg | Potassium: 429mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1014IU | Calcium: 250mg | Iron: 1mg
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