These classic buttermilk waffles are perfectly crispy on the outside and tender on the inside. The best part? You can prepare the batter the night before and wake up to a tasty feast that's ready in minutes.
- Prep time 35 minutes
- Total time 35 minutes
In large bowl, whisk together flour, baking powder, sugar, baking soda and salt. Whisk together eggs, buttermilk, butter and vanilla; pour over dry ingredients and stir just until combined. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Heat nonstick waffle iron. Using about 3/4 cup for each waffle, pour batter onto hot waffle iron; close lid and cook until crisp and golden and steam stops, about 5 minutes.
Tip from The Test Kitchen: If your waffle iron isn't nonstick, spray it with cooking spray or brush lightly with oil before adding the batter.
TASTY WAFFLE TOPPINGS:
For the traditionalist: Top each waffle with 1/3 cup quartered hulled strawberries, 1/4 cup whipped cream flavoured with a dash of vanilla, and 2 tsp maple syrup.
For the adventurer: Top each waffle with 1/4 cup each chopped pitted peeled mango and chopped cored peeled pineapple, 1 tbsp toasted sweetened shaved coconut, and 30 g semisweet chocolate (about 1 oz), melted.
For the health nut: Substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour; continue with recipe. Top each waffle with 1/4 cup fat-free plain yogurt, 1/3 cup fresh blueberries and 2 tsp liquid honey.
For the sweet tooth: Stir 1 tbsp chocolate chips into each portion of batter before pouring onto waffle iron; cook as directed. Top each waffle with 2 tbsp toasted chopped macadamia nuts and 1 tbsp dulce de leche, warmed.
Nutritional facts per each of 8 waffles: about
- Fibre 1 g
- Sodium 565 mg
- Sugars 5 g
- Protein 8 g
- Calories 281.0
- Total fat 15 g
- Cholesterol 103 mg
- Saturated fat 7 g
- Total carbohydrate 28 g
- Iron 14.0
- Folate 27.0
- Calcium 13.0
- Vitamin A 14.0
- Vitamin C 2.0