Buttermilk Waffles

Once a weekend I try and cook a big homemade breakfast for my family. In the past, to speed things up, I have always used mixes, but I never get the fluffy, perfect pancake or waffle. Until I found this recipe in Everday Food Magazine. These are the perfect, fluffy waffle!!! And I even got to bust out my Belgian Waffle maker that my cute husband bought me for Christmas!

It was nice to make the batter from scratch, but did take a few minutes to measure everything out. And when I'm hungry, I hate waiting for food. So to speed things up for me, I have taken all of the dry ingredients for this waffle recipe and put them in a Ziploc bag with the remaining wet ingredients and instructions written on it! So my big weekend breakfast will be ready in minutes!

Buttermilk Waffles

2 cups flour (spooned and leveled out)

2 Tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

1/2 cup unsalted butter, melted

2 large eggs

Vegetable oil for waffle iron (Or use a cooking spay)

Waffle Toppings

Preheat oven to 275 degrees, set a rack on a baking sheet, and place in the 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. Heat waffle iron according to manufacturer's instructions, brush with oil or spray with cooking spray. Pour batter onto iron, leaving 1/2 inch border on all sides. Close iron, cook until waffles are golden brown and crisp, 3-5 minutes. Transfer to rack in oven to keep warm, repeat with remaining batter. Serve waffles with toppings!