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Gallery One-Bowl Buttermilk Waffles Credit: Ryan Liebe Recipe Summary prep: 15 mins total: 50 mins Servings: 8
Ingredients Ingredient Checklist 3 large eggs 3 cups low-fat buttermilk 3/4 cup vegetable oil 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon kosher salt 3 tablespoons granulated sugar 3 cups unbleached all-purpose flour Vegetable-oil spray (optional) Brown-Sugar Bananas, for serving Tropical-Fruit Salad, for serving Toasted Walnuts in Spiced Syrup, for serving Additional toppings, like fresh berries, lightly sweetened whipped cream, and confectioners’ sugar
Cook’s Notes To Make Ahead: After removing the waffles from the iron and tossing them back and forth to release steam, let them cool completely on a wire rack, then transfer to resealable plastic bags in single layers to freeze; they’ll last up to three months.To Reheat: pop single servings into a toaster, or place a batch on a rimmed baking sheet fitted with a wire rack (so they don’t get soggy) and broil, flipping once, until warmed through, 3 to 5 minutes total. Variations To incorporate whole grains, replace half of the white flour with whole-wheat or spelt flour.
Gallery One-Bowl Buttermilk Waffles Credit: Ryan Liebe
Recipe Summary prep: 15 mins total: 50 mins Servings: 8
Gallery
One-Bowl Buttermilk Waffles Credit: Ryan Liebe
One-Bowl Buttermilk Waffles
Credit: Ryan Liebe
One-Bowl Buttermilk Waffles
Recipe Summary prep: 15 mins total: 50 mins Servings: 8
Recipe Summary
prep: 15 mins total: 50 mins
Servings: 8
prep: 15 mins
total: 50 mins
prep:
15 mins
total:
50 mins
Servings: 8
8
Ingredients
Ingredients
- 3 large eggs 3 cups low-fat buttermilk 3/4 cup vegetable oil 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon kosher salt 3 tablespoons granulated sugar 3 cups unbleached all-purpose flour Vegetable-oil spray (optional) Brown-Sugar Bananas, for serving Tropical-Fruit Salad, for serving Toasted Walnuts in Spiced Syrup, for serving Additional toppings, like fresh berries, lightly sweetened whipped cream, and confectioners’ sugar
Directions
Preheat oven to 275°F; set a wire rack inside a rimmed baking sheet and place on center rack.
Whisk eggs in a large bowl. Whisk in buttermilk, oil, baking powder, baking soda, salt, and sugar to combine. Add flour and stir just until small lumps remain (do not overmix).
Preheat and prep a waffle iron per manufacturer’s instructions. Pour in a scant 1/2 cup batter per waffle (amount will vary depending on iron), leaving a slight border around edges to prevent spillover.
Cook until waffles are golden and crisp, 4 to 5 minutes. Remove from iron; toss back and forth between your hands to release steam and keep crisp, then transfer to rack in oven to keep warm (or see our make-ahead tip, right). Repeat with remaining batter. Serve waffles warm, with toppings.
Cook’s Notes To Make Ahead: After removing the waffles from the iron and tossing them back and forth to release steam, let them cool completely on a wire rack, then transfer to resealable plastic bags in single layers to freeze; they’ll last up to three months.To Reheat: pop single servings into a toaster, or place a batch on a rimmed baking sheet fitted with a wire rack (so they don’t get soggy) and broil, flipping once, until warmed through, 3 to 5 minutes total.
Variations To incorporate whole grains, replace half of the white flour with whole-wheat or spelt flour.
Cook’s Notes
To Make Ahead: After removing the waffles from the iron and tossing them back and forth to release steam, let them cool completely on a wire rack, then transfer to resealable plastic bags in single layers to freeze; they’ll last up to three months.
Variations
To incorporate whole grains, replace half of the white flour with whole-wheat or spelt flour.
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All Reviews for One-Bowl Buttermilk Waffles
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Most Helpful Most Positive Least Positive Newest
