This is my current go-to buttermilk waffle recipe. I like this recipe because it’s super easy and quick to make and it uses up almost an entire carton of buttermilk save for about 3/4 cup.
It’s also great to make ahead of time and then freeze. Pop them frozen in the toaster oven and after a few minutes they are ready for syrup and butter. The only thing to watch out for is they do stick together in the freezer so sometimes, if I’m not too lazy, I place wax paper in between the waffles. It doesn’t work all the time but seems to help sometimes.
Adapted from The Gourmet Cookbook.
3 cups all-purpose flour
1 tbsp baking powder
3/4 tsp baking soda
1 tsp salt
3 1/4 cups buttermilk
1 1/2 stick unsalted butter, melted and cooled
3 large eggs, lightly beaten
Preheat waffle iron (I usually set it to “setting 5”). Whisk together flour, baking powder, baking soda, and salt in a large bowl. Add buttermilk, butter, and eggs and stir until smooth (batter will be thick).
Spoon about 1/2 cup batter into waffle iron and spread batter evenly.
Close lid and cook. The waffle iron makes multiple high pitched beeping sounds when done (at least mine does). Open the lid and it should be golden brown.
Transfer to a rack.
When our first daughter Emma was young we had to be very quiet at night once we got her down to sleep. It was such an ordeal that we dreaded waking her up since it would take forever to get her down again.
Our kitchen is adjacent to her bedroom, and as I mentioned above, our waffle iron makes this high pitched beeping sound so I had to figure out another location to make the waffles.