Buttermilk Waffles--Just like the waffles from the diner! You can make a big batch and freeze some for quick on-the-go breakfasts.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 20regular size waffles
Calories: 102kcal
Author: Lucy
Ingredients
2cupsall-purpose flour
4tablespoonsmalted milk powder
1tablespoonbaking powder
1teaspoonbaking soda
¼teaspoonsalt
2 ¼cupsfull-fat buttermilk
4tablespoonsunsalted butter, melted
4large eggs
1teaspoonpure vanilla extract
Instructions
Preheat the oven to 200 degrees and have ready a large baking sheet. Preheat and lightly oil a regular waffle iron.
In a large bowl, sift together the flour, malted milk powder, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, butter, eggs, and vanilla. Add the buttermilk mixture to the flour and stir just until combined. The batter will be lumpy.
Spoon some of the batter onto the waffle iron (the amount depends on the size of your waffle iron--mine makes 4 waffles at a time so I put slightly less than 1/4 cup on each space) and cook until the waffle is brown or until waffle iron indicates ready, usually 3-4 minutes.
Transfer waffle to baking sheet and keep warm in the oven. Serve waffles hot with lots of extra butter and maple syrup.
Notes
**To freeze extra waffles, set unstacked on a baking sheet in the freezer. Once the waffles are frozen, wrap single waffles in wax or parchment paper and place in freezer storage bags. To reheat, place frozen waffle in toaster.