It’s become a tradition in our home that on Sunday mornings I make homemade waffles. Every week my husband is sure to ask if we have enough buttermilk in the fridge in anticipation for our Sunday morning waffles. I have tried a number of waffle recipes and these from Martha Stewart are by far our favorite.

I usually halve the recipe below, and in my round Bella Rotating waffle maker (which I absolutely love) the half recipe makes two big fluffy waffles. 2017 Update: With three kiddos I now double this recipe!

Buttermilk Waffles

Ingredients

2 cups all-purpose flour, spooned and leveled
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 cups low-fat buttermilk
1/2 cup 1 stick salted butter, melted
2 large eggs
Spray Olive Oil for waffle iron

Instructions

Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
For the fluffiest waffles, don’t overmix — there should still be some lumps.
Heat waffle iron according to manufacturer’s instructions; brush with oil.
Pour batter onto iron (amount depends on iron size, I use a 1/4 cup per waffle section), leaving a 1/2-inch border on all sides (spread batter if necessary).
Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes.
Transfer to rack in oven to keep warm; repeat with remaining batter.

Notes

Adapted from Martha Stewart

Ingredients

Instructions

Notes

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