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 1/3 cup batter. Cook for 2 to 3 minutes, until the iron stops steaming. Yield: about ten 8-inch waffles.
- 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!
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