I'll be the first to admit I'm for waffles over pancakes any day, but ever since I ruined my waffle maker, thanks to a disastrous gluten-free waffle attempt, and nearly destroyed my co-worker's beloved waffle iron trying to waffle-ize grilled cheese, I've staved off waffles for a while — until now! Growing up, my mom would use the same batter for pancakes and for waffles, so I thought I'd give it a shot with my buttermilk pancakes recipe. I only made a few tweaks, and I think these turned out lovely. They're slightly tart from the buttermilk, definitely buttery, and not on the sweet side so they're ready for loads of toppings! Serve them however you like; for me, I take them with a big slab of salted butter, fresh strawberries, and plenty of maple syrup.
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups buttermilk
- 1/2 cup salted butter, melted and cooled slightly, plus more for topping
- 2 eggs
- 1 teaspoon vanilla extract
- Clarified butter or high-heat vegetable oil, for cooking
- Strawberries, for topping
- Maple syrup, for topping
- Preheat waffle iron. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, pour in buttermilk. Slowly stir in melted butter.
- To the dry ingredients, slowly stir in buttermilk mixture, eggs, and vanilla extract until just combined. Clumps are OK! Don't overmix.
- Spray preheated waffle iron with nonstick spray. Add 1/2 cup batter and cook according to manufacturer's directions, or until golden brown. Repeat with remaining batter.
- Garnish with butter, strawberries, and maple syrup.
- North American
- About 6 waffles