buttermilk waffles


ever since getting my first waffle iron this year, one of my favorite easy breakfasts for the little she and myself is buttermilk waffles. i like to make the batter the night before, and then in the morning all i need to do is heat up the iron and scramble us some eggs and breakfast is ready.

these buttermilk waffles are perfectly sweet – not overly sugary, which is way too much for me when topped with maple syrup. and yet they are sweet enough for a breakfast on the go, when you are eating them out of your hand with no toppings at all.

buttermilk waffles
makes 6


3 cups all purpose flour

2 tbsp baking powder

1 tsp salt

1/2 cup sugar

1 stick of butter, melted

4 eggs

1 cup buttermilk (*see this tip “on buttermilk” if you don’t have buttermilk on hand)


1. in a medium sized bowl, whisk together the flour, baking powder, and salt – set aside. beat together butter and sugar. then add eggs and buttermilk. add the dry mixture to the wet mixture and use a spatula to combine.

2. follow directions on your own waffle maker or cover batter and refrigerate overnight (use this tip “on saving dough and batter”).

serve warm waffles with fresh strawberries, strawberry sauce, and homemade whipped cream. but they’re also perfectly simple and delicious just with maple syrup.


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