Waffles are my mom’s favorite thing for brunch, no contest. While I like to mix it up with pancakes, biscuits, scones, and french toast, she will ALWAYS want waffles. Problem was, when I was a kid our waffle recipe was kind of a pain in the rear to make because it required you to beat egg whites into a stiff meringue of sorts before gently folding them into the waffle batter. And seriously, who wants to sit there for several minutes trying to get your egg whites to stiffen when you aren’t even properly caffeinated?!
Enter this recipe—the easiest, awesomest waffles I’ve ever made!
I think we found it in a Joy of Cooking cookbook or something (updated: my mom informs me that my grandma’s been making this for eons, she has no idea where it came from, & my grandma was the first to stop using beaten egg whites), and have adapted it over the years to make it even better and healthier. It’s practically dummy-proof, and yields golden, crispy, fast waffles every time.
Any waffle iron will work with this, but I like to make them on a Belgian waffle maker which makes deeper pockets and crispier outsides than a regular one.
Time me (and plug that waffle iron in!)…
Mix together all the dry ingredients (flour, soda, salt, powder, sugar). We like to use whole wheat flour for half of the recipe, which gives it a great nutty, healthy flavor. I’ve found that using whole wheat for the entire recipe makes them pretty heavy, though, and sits in your gut a little later on.
Add the eggs.
Pour in the oil. We used to use butter, but have switched many of our recipes (where it makes sense) to oil to make them a little healthier.
Looks like a weird piece of art.
Add the buttermilk. Don’t add too much to begin with, you can always add more later.
Fold the wet and dry ingredients together. Don’t go crazy stirring, but you don’t have to be as careful as you do dealing with egg whites.
Add enough buttermilk to bring the batter to the right consistency. It shouldn’t be runny (it won’t set up in the waffle iron right). If you get a spoonful and hold it above the bowl, it should hesitate a second before dropping back into the bowl (and make a momentary dent in the batter).
See how it’s got a little shape to it?
Let’s get that batter in the waffle maker!
Check them if needed, these ones (our first batch) weren’t quite done, so we closed the lid for another minute.
In addition to peanut butter and syrup—which, if you haven’t tried it on waffles and pancakes you’re missing out—we always do fresh fruit and whipped cream if we have it around.
So pull those crispy waffles out and top them, then devour!
Also, if you’re keeping track of time, that took like 15-20 minutes start to finish.
Belgian Buttermilk Waffles (serves about 4 very hungry people)
- 2 cups flour (we use about half or more of whole wheat)
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 eggs
- 2 cups buttermilk (probably more)
- 1/4 cup plus 2 tablespoons oil (somewhere between 1/4 and 1/3 cup)
Mix dry ingredients together. Add eggs, oil, and buttermilk, stir together. Add more buttermilk until proper consistency. Ladle onto hot waffle iron.