Classic Buttermilk Waffles

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 3/4 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
• 8 fresh basil leaves, for garnish
• 1 cup fresh peach slices, for serving

Instructions

1. 1Preheat your waffle maker to medium-high according to the manufacturer instructions until the ready light indicates it is hot, about 5 minutes. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined and no streaks remain.
2. 2In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla until the mixture looks smooth and lightly frothy. Pour the wet ingredients into the dry ingredients.
3. 3Gently fold with a rubber spatula just until a thick, slightly lumpy batter forms; stop as soon as no dry flour pockets remain so the waffles stay tender. Let the batter rest 5 minutes while the waffle iron finishes heating.
4. 4Lightly coat both plates of the hot waffle maker with nonstick spray. Scoop batter onto the center of the bottom plate, using enough to spread nearly to the edges without overflowing once the lid closes.
5. 5Close the lid and cook until the steam largely stops and the waffle is deep golden brown and crisp on the outside, typically 4 to 6 minutes depending on your iron. Do not open early or the waffle may tear.
6. 6Carefully lift the finished waffle with a fork or tongs and transfer to a wire rack set over a baking sheet so air circulates and the exterior stays crisp. Repeat with remaining batter, respraying the iron lightly between batches as needed.
7. 7If holding multiple waffles, keep the rack in a 200°F oven so they stay warm without steaming. Taste one edge and adjust salt or sweetness for the next batch if desired.
8. 8Stack two waffles per plate, drizzle generously with warm maple syrup, and top with fresh peach slices and torn basil leaves for a bright summer finish. Serve immediately while the edges are still shatter-crisp.