I have a small confession. I didn’t make these waffles for you. I know. Rude. But let me tell you, it’s not easy to photograph tasty recipes in a dark city apartment when it’s raining outside. I feel like I’m living inside a cave. Luckily, I had these great photos of a batch of waffles I made last year after my husband bought me this lovely waffle maker .
As soon as I got my eager little hands on this waffle maker, I was instantly on a quest for the perfect waffles.
Let’s talk about perfect waffles for a minute. One time my former roommate (*ahem* Sara) told me that she thought waffles and pancakes were pretty much the same thing. And I was like, whoa, whoa, whoa, hold the phone. Waffles and pancakes the same? Are you out of your mind? Can we even be friends anymore? (Just kidding, she’s the best.) But still, it got me thinking, maybe I was the one out of my mind. So, if you think waffles and pancakes should taste the same, we might have a different idea of the perfect waffle. To me these buttermilk waffles are perfect because they are light and fluffy, but also just a touch crispy around the edges–totally different from a pancake.
After much trial/error/experimentation–does folding in whipped egg white allow for a fluffier waffle (not fluffy enough for me to waste a bowl on whipping them). Does butter or oil work best? (Butter….the answer is always butter…) I finally found “my recipe,” which I adapted from Alton Brown’s recipe for buttermilk waffles. This recipe makes FAR too many waffles for our little family of two, but I am 100% fine with that, because I love having waffles in the freezer. Waffles reheated in the toaster are almost as good as (some times better than?) fresh waffles.
- 2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons brown sugar
- 3 eggs
- 2 ounces melted butter
- 16 ounces buttermilk
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and brown sugar.
- In a large bowl, whisk together eggs, melted butter, vanilla, and buttermilk.
- Add the dry ingredients to the wet and stir until just combined. Allow to rest for five minutes.
- Carefully spoon batter into the waffle make according to the instructions from the manufacturer.
- Serve immediately. Do not stack the waffles on top of each other, as the steam will make them soggy.