Classic Buttermilk Waffles

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 12g protein
• 62g carbs
• 21g fat
• 2g fiber

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Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 2 cups buttermilk
• 2 large eggs
• 1/3 cup unsalted butter, melted and cooled
• 1 tsp vanilla extract
• as needed nonstick cooking spray
• 1/2 cup maple syrup, for serving
• 4 tbsp fresh butter pats, for serving
• 8 fresh basil leaves, for garnish
• 1 ripe peach, thinly sliced, for serving

Instructions

1. 1Preheat your waffle iron to medium-high, aiming for about 375°F if your model has a temperature dial, and lightly coat both plates with nonstick cooking spray so the first batch releases cleanly.
2. 2In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until the dry mixture looks even and free of clumps.
3. 3In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla until the eggs are fully broken up and the mixture looks smooth and lightly frothy.
4. 4Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry streaks of flour remain; a few small lumps are fine and help keep the waffles tender.
5. 5Let the batter rest for 5 minutes on the counter while the iron finishes heating; this short rest hydrates the flour and improves rise.
6. 6Scoop batter onto the hot iron, closing the lid firmly without pressing down hard, and cook until the steam mostly stops and the waffle is deep golden brown with crisp edges, usually 4 to 6 minutes depending on your iron.
7. 7Transfer each finished waffle to a wire rack set over a sheet pan in a 200°F oven so they stay warm and crisp while you cook the remaining batter.
8. 8Serve stacked hot with butter melting into the grids, a drizzle of maple syrup, a few thin peach slices, and a scatter of torn basil for a bright summer finish.