Buttermilk Waffles

Here at the farmhouse, waffles are as popular as pancakes. Yet I tend to make pancakes much more often. I don’t have a good reason for this. Sure, waffles require the use of a waffle iron, but heating up the waffle iron doesn’t take any longer than the cast iron skillet I use for pancakes.

In other words, I should really make waffles more often. This recipe is so delicious that it might convince you to join me in making homemade waffles for breakfast, brunch, and dinner.  I’m sure hoping that it will!

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Buttermilk Waffles

Jennifer from 1840 Farm

This recipe can easily be doubled to make enough delicious homemade waffles for a crowd. I like to use both butter and vegetable oil in this batter. I find that the butter delivers a crispier crust while the oil keeps the interior of the waffle moist. Using cornstarch with the All-purpose flour helps to reduce the protein and gluten content and creates a more delicate waffle.

Author: Jennifer from 1840 Farm

Ingredients

• 1 ½ cup All-purpose flour
• ½ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 Tablespoons sugar
• 2 Tablespoons brown sugar
• 2 large eggs
• 1 ½ cups buttermilk
• ¼ cup oil (I like to use safflower)
• ¼ cup butter , melted
• 1 Tablespoon vanilla extract

Instructions

• In a large bowl, combine the dry ingredients: flour, cornstarch, baking powder, baking soda, salt, sugar, and brown sugar. Gently whisk to combine and break up any small lumps.
• In a medium bowl, combine the liquid ingredients: eggs, buttermilk, oil, melted butter, and vanilla extract. Whisk these ingredients until they are smooth.
• Add the liquid ingredients to the dry ingredients in a single addition. Whisk until they are well combined and smooth but take care not to overmix. Allow the batter to rest while you heat up the waffle iron.
• Preheat the oven to 200 – 250 degrees Fahrenheit to keep waffles warm as you work your way through the batter. Once the waffle iron comes up to temperature, oil the plates of the waffle iron using a neutral tasting oil or pan spray. Follow the guidelines for your waffle maker to fill and cook the waffles to your liking.
• Keep the cooked waffles warm by placing them on a wire rack in the preheated oven. Continue cooking the waffles until you have used all of the batter. Serve hot with butter and pure maple syrup of fresh berries and whipped cream.

Notes

Leftover waffles can be frozen for later use. Allow the waffles to cool to room temperature before freezing and transferring to a freezer bag for long term storage. Frozen waffles can be reheated in a toaster, toaster oven, or waffle maker for a delicious and quick breakfast on a busy morning.

Tried this recipe?Mention @1840Farm or tag #1840FarmFood! We can’t wait to see what you make!