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Recipe Detail Page
Buttermilk Waffles
Summer 2023
This resilient batter can be used immediately or made ahead of time and refrigerated overnight. It uses baking powder instead of soda which does the trick to let it withstand this lengthy rest. Leaving some lumps in the batter will keep these waffles tender and fluffy, so be sure not to overmix.
Makes 22 waffles
2 1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 1/4 tsp (6 mL) fine sea salt
1 cup (250 mL) shaken buttermilk
1 cup (250 mL) whole milk
4 large eggs
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) unsalted butter, melted, plus more for cooking
1. Preheat a mini waffle iron according to the manufacturer’s instructions. In a medium bowl, whisk flour, baking powder and salt. In a second bowl, whisk milks with eggs and sugar until combined. Stream in butter, whisking until smooth. Add flour mixture to milk mixture, gently whisking just until a batter comes together with some lumps remaining. (Batter can be covered and refrigerated for up to 1 day.)
2. Brush waffle iron lightly with butter. Spoon batter into iron and cook until steam subsides, and waffles are deeply golden, 4 to 6 minutes. Transfer to a plate and repeat with the remaining batter.
Makes 22 waffles
