Another Sunday morning staple in our house and another reason to always have buttermilk in the fridge. We have two waffle irons — barnyard animals, which are thick like Belgian waffles and the classic round thinner type. If we aren’t giving in to Sabina’s weekly request for pancakes we have classic waffles. A little sweet and very fluffy. Lots of crevices for butter and syrup.

Prep Time – 15 mins / Cook Time 20 mins

  • 2 c. flour
  • 2 T. sugar
  • 2 t. baking powder
  • 1 t. baking soda
  • ½ t. salt
  • 1 ½ c. buttermilk
  • ½ c. milk or half and half
  • ⅓ c. unsalted melted butter
  • 2 eggs, lightly beaten
  • 1 ½ t. vanilla extract

In the microwave, melt butter in a 2 c. Pyrex measuring cup. Set aside to cool. Combine flour, sugar, baking powder, baking soda, and salt in  a large bowl. Whisk buttermilk/milk combination into melted butter; add eggs and vanilla. Stir buttermilk mixture into flour mixture until just combined and slightly lumpy. Preheat waffle iron, spray with non-stick cooking spray. Pour enough batter into waffle iron to reach about ½ inch from the edge. Cook until golden brown.